Yum Yum in My Tum Tum: Vegetarian Tacos

Yesterday I woke up with a hankering for tacos. I swear, I am not pregnant, but I was practically salivating for them by the end of the day.

Obsessed

Having given up meat (except for fish) since January I knew I had to modify my usual recipe so I headed for the grocery store.

If you are a taco fiend like myself, you might want to take note.

At the grocery store I purchased the following items. (ShopRite has some awesome vegan options, I was quite impressed):

• Boca Crumbles
• McCormick Taco Seasoning (this is not vegan but you can use cumin, chili powder, and garlic salt to recreate it yourself)
• 1 Can Black Beans
• Shredded Lettuce
• Chiobani Natural Greek Yogurt- Plain (for vegan options use Tofutti Sour Cream instead)
  
• 1 Medium Sized Yellow Onion
• 1 Bag Shredded Cheese -Mexican Three Cheese (For vegan option try Daiya Shredded Cheese)
• 1 Bag Wheat Small Fajita Soft Tacos
• 1 Bottle of Ground Cumin
• 2 Vine Ripe Tomatoes
• Cilantro to taste (if you like cilantro, if not, you can skip it)

By the time I got home it was 9 p.m. This is what happens when I go to the grocery store on an empty stomach.

After hauling the groceries up the steps (with the held of my macho man husband) I was ready for some cooking.

Now, I am not a patient person, so my recipes are of the wham-bam-thank-you-ma’am variety.

Here’s how I cooked the tacos:

1. Pre-heat the oven to 350 degrees
2. Dice up the two tomatoes and medium onion separately. In a small bowl mix half the diced onion with one of the diced tomatoes. Put to the side.
3. In a frying pan, fry up the rest of the diced onion with some extra virgin olive oil until the onion has become transparent.
4. Add the Boca crumbles, the rest of the tomato and half of the packet of taco seasoning to the frying pan. Stir and wait for the crumbles to become soft and fragrant.
5. Meanwhile in a separate pan place the can of black beans (rinsed and drained from the can) with a teaspoon and a half of cumin powder, and a dash of water. Cover and simmer until the beans are hot. (I added some chilli powder here too).
6. Place four or five soft fajitas on a cookie sheet and place in the oven for 3 to 5 minutes (or until warm).
7. Remove the fajitas and place in a tablecloth to keep them warm.
8. Place the Boca crumbles in a serving bowl, the black beans in another serving bowl, and the shredded cheese in a serving bowl. You can also have a separate bowl for the shredded lettuce.
9. Create your own tacos by adding the crumbles, black beans, tomato and onion salsa, hot sauce, cheese, and shredded lettuce. Top with a dollop of Greek yogurt and a sprig of cilantro for garnish.

Voila!

Delicious vegetarian tacos!

These were so good we just kept on getting up for more. I thought we would have left overs but no such luck. My husband even said, “They taste BETTER than meat!”

And that is a rare thing for him to say.

Hope you enjoy!