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Black Bean Tacos
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2 tsp. olive oil
3/4 cup chopped onion
1/2 tsp. dried oregano
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 Tbls. dry sherry
1 Tbls. low-sodium soy sauce
1 15-oz. can black beans, undrained
1 8oz. package seitan (wheat gluten), finely chopped
1/2 tsp. black pepper
12 taco shells
2 cups shredded romaine lettuce
Avocado Salsa
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Heat oil in a large nonstick skillet over medium heat.
Add onion, oregano, garlic, and jalapeno; cook 8 minutes,
stirring frequently.
Stir in sherry, soy sauce, beans,
and seitan; bring to a boil. Cook 7 minutes or until liquid
almost evaporates. Sprinkle with black pepper.
Prepare taco shells according to package directions.
Spoon about 1/3 cup bean mixture into each shell; top each
taco with about 2 1/2 tablespoons lettuce and about 2 1/2
tablespoons Avocado Salsa.
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Preparation Time: 30 minutes |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Taco Jack
Colorado
United States |
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| This recipe has been viewed 5298 times. |
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