My beloved adores these tacos so much that I actually make them on a regular basis (which is impressive, considering the running joke at my house is that I’ve never made the same dish twice, which is pretty accurate).

tacos veganos
For the filling:
  • 1 large sweet onion, diced
  • 1 red bell pepper, diced
  • 2 small sweet potatoes, cubed
  • 1 large carrot, diced
  • 2 cups black beans (or a whole can, rinsed and drained)
  • 1 T veggie stock concentrate or powder
  • 1 packet (or 2 T) of taco seasoning of your choice
  • 1 t roasted cumin
  • 6 cloves of garlic, minced
  • 1 T oil (anything neutral)
For the chipotle cream
  • ½ cup of raw, unsalted cashew (heaping)
  • ½ cup water (scant)
  • ½ lime, juiced
  • ¼ t roasted cumin
  • ¼ t salt
  • 1 T dijon
  • 1 T sweet white miso (optional)
  • 3 T nutritional yeast
  • ¼ t juice from can of chipotles in adobo
For the guaca-salsa
  • 1 ripe hass avocado, chopped
  • 1 ripe tomato of your choice, chopped
  • juice of half a lime
  • ¼ t sea salt
  • handful of fresh cilantro, chopped
To make the filling
  1. Pour oil into the bottom of your crock pot.
  2. Add all other ingredients in any order.
  3. Cook on low for 4 to 6 hours.
  4. My crock pot tends to be hot, so I actually use the “keep warm” setting so I can throw all of this in before work and it’s done when I get home.
To make the chipotle cream
  1. Powder the cashews in a grinder, high-speed blender, or food processor
  2. Add water and blend until very smooth
  3. Add all other ingredients and blend until thick and creamy
  4. Add more chipotle sauce or pepper pieces to make sauce spicier
To make the guaca-salsa
  1. Combine everything in a bowl
To assemble the tacos
  1. Use vehicle of your choice, we like soft corn tortillas, and top with ¼ cup of topping, a few tablespoons of chipotle cream, and a few tablespoons of guaca-salsa.
  2. Server with extra cilantro and lime slices.