In this recipe:
Original
Meatless Fy™ Breakfast Patties
Vegan Tacos with Avocado Crema
These tacos may be simple, but they bring big flavor. Creamy avocado crema meets hearty smashed black beans for a deliciously satisfying meal that’s fresh, fast, and totally satisfying. Ready in 30 minutes flat.
Prep Time
30 minutes
Total Time
30 minutes
Serves
4
Ingredients
1
ripe avocado, peeled, pit removed and diced
1
jalapeño pepper, chopped (seeds removed for a milder crema)
1/4
white onion, chopped (about ½ cup)
1
small handful cilantro (leaves and stems), chopped (about ¼ cup) + more for garnish
1
juice of 1 lime
1
teaspoon kosher salt
2
tablespoons vegan cream cheese, softened
1
tablespoon olive oil
2
cloves garlic, minced
1/2
teaspoon cumin
1/2
teaspoon chili powder
14
ounce can of black beans, drained and rinsed
1/2
juice of ½ lime
1/2
teaspoon kosher salt
1
package (7.4 oz) Nature’s Fynd Meatless Fy™ Breakfast Patties, cooked according to package directions, chopped
1
pint cherry tomatoes, halved
2
cups shredded purple cabbage
8
vegan corn tortillas, warm
Steps
1.
In a medium bowl, add avocado, jalapeno, onion, cilantro, lime juice, salt, and vegan cream cheese. Using a potato masher (or a fork), smash until creamy and combined.
2.
In a medium skillet over medium heat, add oil. When shimmering, add garlic and saute 2 minutes. Add cumin and chili powder and cook another minute.
3.
Add beans and using a potato masher (or back or a wooden spoon), smash until combined but slightly chunky. When heated through, turn off heat and add lime juice and salt.
4.
Spread a few tablespoons of smashed black beans on each tortilla. Add Nature’s Fynd Meatless Fy Breakfast Patties, tomatoes, and cabbage. Dollop crema on top and garnish with cilantro leaves. Serve.
Nutrition Information
Per serving 2 tacos (361g): Calories: 380 kcal, Fat: 18g, Sat Fat: 5g, Sodium: 1360mg, Carbohydrates: 43g, Protein: 16g
Allergen information: Contains fungi, soy
