Southwest-style Vegan Tacos

Tacos are a delicious, fun option for any get-together! Instead of worrying about serving guests something they dislike, let them choose what to put on their tacos! Plus it makes for a more interactive dinner, if that’s what you’re into.

This taco recipe is divided into a few different components. Feel free to substitute ingredients and try a bunch of different things, whatever you like!

Prep time: ~60 min
Serves: 4-6
Gluten-free (if using corn tortillas)

Ingredients:

  • Tortillas or tortilla chips.

Guacamole:

  • 2 ripe avocados, mashed.
  • 1 clove garlic, finely minced.
  • salt
  • pepper
  • lime juice

Mix everything together well.

Corn Salsa:

  • 2 cobs of corn, boiled and cooled, kernels cut off the cobs (defrosted frozen corn works fine too!).
  • 2 tomatoes, finely chopped.
  • 1 bunch cilantro, finely chopped.
  • 1 red onion, finely chopped.
  • 2 jalapenos, finely chopped.
  • salt
  • pepper

Mix everything together well.

Rice and beans:

  • 1 can black beans, rinsed well.
  • 2 cups cooked rice.
  • 1/2 tsp each cumin, coriander, garlic, and chili powder.
  • salt
  • pepper
  • olive oil

Fry the beans and rice lightly in the oil. Add in the spices and stir well, continuing to fry until just fragrant.

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Vegan Tartines (Open-faced Sandwiches)

Tartines are French style, open-faced sandwiches topped with all sorts of delicious ingredients. Perfect for brunch, if you want to show off a little to your friends, or if you just feel like having something delicious, healthy, and colourful all to yourself!

Here are just a few ideas of how to dress up a simple slice of bread:

  • Avocado, Roasted Corn, and Pico de Gallo Tartine
  • Oven-roasted Tomato, Arugula, and Asparagus Tartine
  • Hummus, Bell Pepper, and Watercress Tartine

You can also turn these into normal sandwiches if you need to take lunch on the go!

Prep Time: ~20 minutes, depending on the tartine.
Serves: 2 per tartine.

Ingredients:

For the Avocado and Corn Tartine:

  • 1 flatbread, cut in half and toasted.
  • 1 avocado, mashed.
  • 1 cob of corn, kernels cut off the cob (frozen corn is also fine, just let it thaw completely first!).
  • 2 large tomatoes, finely diced.
  • 1/4 red onion, finely diced.
  • 1 clove garlic, finely diced.
  • juice of 1 lime.
  • 1 tsp olive oil.
  • salt.
  • pepper.
  • 1 small handful cilantro, leaves plucked from the stems.

Preheat your oven to 400 F/200 C. Line a baking sheet with parchment paper, then place the corn kernels on it. Toss lightly with olive oil, salt, and pepper, then place in the oven for 10-15 minutes, until the corn is fully cooked and begins to blacken in a few areas.

In a bowl, mix together the tomatoes, red onion, garlic, most of the lime juice, olive oil, and season with salt and pepper. Set aside. Mix the remaining lime juice with the avocado.

To assemble: Spread a layer of avocado on the toast, then plenty of corn on top of that, and finish with the pico de gallo. Sprinkle a few coriander leaves on top for garnish, and voila!

For the Tomato and Asparagus Tartine:

  • 2 slices ciabatta bread, lightly toasted.
  • 1 large handful red cherry tomatoes, halved.
  • 1 large handful yellow cherry tomatoes, halved.
  • 1 small handful asparagus, woody parts of the stem removed, and cut into bite-sized pieces.
  • 2 cloves garlic.
  • olive oil.
  • salt.
  • pepper.
  • 2 handfuls baby arugula.

Preheat your oven to 400 F/200 C. Place the tomatoes and asparagus on a lined baking sheet. Grate the garlic cloves over the top. Drizzle with olive oil, then season well with salt and pepper. Toss to coat, then place in the oven for 5 to 10 minutes, until the skin on the tomatoes begins to shrivel and the asparagus is cooked.

To assemble: Drizzle a small amount of olive oil onto the bread, then add a generous amount of the roasted tomatoes and asparagus. Top with a handful of arugula, and enjoy!

For the Hummus and Bell Pepper Tartine:

  • 2 slices sourdough, lightly toasted.
  • 1 can chickpeas, drained (reserving the liquid) and rinsed.
  • 1 clove garlic.
  • 2 tsp tahini.
  • juice of 1/2 a lemon.
  • 2 tsp olive oil.
  • salt.
  • pepper.
  • paprika
  • 1 red bell pepper, cut into thin strips.
  • 1 yellow bell pepper, cut into thin strips.
  • 2 handfuls watercress.

Place the chickpeas, garlic, and tahini in a food processor and mix on low. Slowly add in the lemon juice and olive oil, blending until smooth. If the mixture is still too chunky, add a little of the chickpea water from the can and blend again, until the desired consistency is reached. Season well with salt and pepper.

To assemble: spoon a good amount of the hummus onto the bread, and sprinkle a light dusting of paprika over the top. Add plenty of bell peppers on top of that, and finish with a handful of watercress. Enjoy!