"Vej Head Chipotle Taco"
I don't know about you but I LOVE Tacos! The crunch of the shell, the saucy filling, just amazing. This is a the by far the best Veggie Taco I've ever had. This recipe came from just wanting something other than your basic Black Bean Taco's, though they are delicious as well this one takes the cake, vegan cake of course. So without further or due....LET'S GET READY TO TAAACCCOOOO!
What You Will Need:
Blender
Cupcake Pan
Prep Time: 50 minutes Serving Size: 12 Tacos
Ingredients :19
Salsa
2 Cubanel Peppers
1 Yellow Onion
1 Clove of Garlic
2 Tomatoes
1/2 Cup of Vegetable Broth
1 tbsp of Chipotle Powder
1/2 tbsp of Cumin
1/4 of Sea Salt or Pink Himalayan Salt
1/2 tbsp of Olive Oil
Filling
2 cups of White Button Mushrooms(Stems removed chopped into quarter pieces)
1 diced medium Yellow Onion
1 diced Red Pepper
1 diced Cubanel Pepper
1 Minced Clove of Fresh Garlic
1 15 oz can of Black Beans
1 tbsp of Mrs. Dash Garlic & Herb seasoning or a mix of Cumin, Garlic Powder, Oregano, Basil, Cumin and Coriander about 1 tsp of each
1/4 tsp of Salt
Taco Shells
White Corn Tortillas
1 tbsp of Coconut Oil
Directions:
Salsa
Rough chop your vegetables for the Salsa and place Olive Oil in a medium sized pan on medium-high heat for 3 minutes. Add vegetables and seasoning, Saute for 10 minutes, then add vegetable broth and let the mixture cook for 10 more minutes stirring every 3 to 4 minutes. Remove from fire and place mixture in Blender for 5 minutes until smooth(be careful because mixture will be very hot) and set aside.
Filling & Taco Shells:
Preheat oven to 425 Degrees. In a large skillet heat Olive Oil for 3-5 minutes, add vegetables and seasonings, saute for 10-15 minutes and set aside while you prepare the Taco Shells. Turn your cupcake pan upside down, put Coconut Oil on a paper towel and spread onto upside down cupcake pan. Slide 6 tortillas into slots folded into the shape of a taco shell. Bake for 15 minutes until Golden Brown. Take the Salsa and pour it into the large Pan with the sauteed vegetables and cook on low heat for 10 minutes with the top off. Remove Taco Shells from the oven and add 6 more tortillas to the upside down cupcake pan and put them in the oven until Golden Brown. Remove shells, stuff with filling and serve.
