I love fajitas, and tacos, so I made fajita style tacos. The flavors in these tacos come together nicely providing a sweet yet zesty twist to your taco night. As a former waitress at a Mexican restaurant, I know that Mexican food is very easy to veganize, which is also one of the many reasons that I love Chipotle (besides the fact that they are committed to organic, local grown food and removing GMO’s from their ingredients!). As I was eating these tacos, I thought back on a time in my life where I couldn’t have imagined a taco without cheese. But trust me, the gooeyness of the beans makes up for that missing cheese, and the toppings are so fresh, cheese wouldn’t work well on these tacos anyway.
So what is on these tacos? I started off by making some black beans (if you want to make your beans from scratch follow this recipe) seasoned with cumin. Then I sauteed some peppers and onions in olive oil. Some fresh lime guacamole comes next, followed by the best part of all, the mango pico de gallo. This mango pico de gallo is a fresh twist on traditional pico de gallo and brings a sweet, fresh flair to these tacos. I used whole wheat flour tortillas, but to make this gluten free use corn tortillas, or make a fajita bowl using brown rice.
What is that drink next to this taco you might ask? Well that is a “healthy” vodka smoothie (is vodka healthy? It’s plant based…). To make this, I simply blended 1/3 cup frozen organic mango with 1/3 of a banana, a splash of orange juice, a strawberry for color, and a shot (or maybe a little more) of peach vodka.
Want to make these fresh, vegan, fajita tacos yourself? Here you go:
- 1 Can/Box Black Beans
- 2 tbsp Cumin
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 Cloves Garlic
- 1-2 tsp Chili Powder
- 1 Red Pepper
- 1 Green Pepper
- 1 Yellow Onion
- 1 Red Onion
- 3 Avocados
- 1 Bunch Fresh Cilantro
- 2 Mangoes
- 1 Jalapeno (optional)
- 4 tbsp Lime Juice
- 2 tbsp olive oil
- ¼ cup water
- 2 tsp salt
- For the Beans: Drain the beans and set aside. Mince the garlic and half of the yellow onion and saute them in a small pot for 3-4 minutes with a little olive oil. Add the beans, cumin, onion powder,garlic powder, and chili powder with ¼ cup water and let cook for about 7-10 minutes until spices are incorporated and the beans are soft. (If you want to skip this all together you can use vegetarian re-fried black beans).
- For the Peppers and Onions - Thinly slice most of the red pepper (reserving a quarter of the pepper for the pico de gallo), the green pepper, the other half of the yellow onion and half of the red onion. Saute in 2 tbsp olive oil until tender with a crunch. Sprinkle some salt and pepper to taste.
- For the Guacamole: I used a very simple guac for this recipe. Dice ripe avocado and place it in a bowl. Smash the avocado with your fork until smooth with some lumps. Mince half the bunch of fresh cilantro (about quarter cup minced). Mix cilantro into the avocado and add 2 tbsp lime juice and 1 tsp of salt (or more to taste).
- For the Mango Pico de Gallo: Dice both mangoes and place in a bowl. Dice the remaining red pepper, red onion, and jalapeno (seedless unless you want this to be hot) and place in the bowl with the mangoes. Mince the remaining cilantro (another quarter cup minced) and mix the cilantro, 2 tbsp lime juice, and 1 tsp salt into the mango mixture, adding more salt and lime juice to taste.
- Put everything together on tacos or serve over rice. Enjoy!