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Blue Corn Bean Tacos

Tacos are so versatile, you can add whatever you please.  Let’s taco!

Beans

INGREDIENTS

  • 4 cups cooked pinto beans
  • 1 cup water
  • 1 tablespoon sofrito
  • 3 tablespoons tomato sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cumin
  • 1 tablespoon Nutritional Yeast

INSTRUCTIONS

  • In a medium saucepan, add all ingredients and cook on medium-high heat for about 7-10 minutes, stirring occasionally.
  • Using an immersion blender, blend the mixture.

Tacos

INGREDIENTS

  • Beans
  • Taco Sauce
  • 1/2 cup vegan creamy Dill Pickel dressing
  • 2 cups lettuce (shredded)
  • 1 large tomato (chopped)
  • 1/2 cup cheese (shredded)
  • 1/4 cup red onion (chopped)
  • 1/4 cup green onion (chopped)
  • 12 Blue Corn Tacos
  • 1 avocado (sliced)
  • 1 tablespoon lime juice.

INSTRUCTIONS

  • While the beans are being cooked, preheat the oven to 350º F.
  • Toast the tacos for about 5-7 minutes.
  • Remove the tacos from the oven.
  • Assemble the tacos by adding beans, taco sauce, dill pickle dressing, avocado, lime juice, lettuce, tomato, cheese and cilantro.

Love to use my immersion blender.

Vegan Creamy Dill Pickle Dressing This is a such a great element to add.

Enjoy!