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Vegan Tacos with Avocado Crema
Simple vegetarian tacos featuring plant-based protein from beans and healthy fats from the avocado sauce.
Prep Time
30 minutes
Total Time
30 minutes
Serves
4
Ingredients
1
ripe avocado, peeled, pit removed and diced
1
jalapeño pepper, chopped (seeds removed for a milder crema)
1/4
white onion, chopped (about ½ cup)
1
small handful cilantro (leaves and stems), chopped (about ¼ cup) + more for garnish
1
juice of 1 lime
1
teaspoon kosher salt
2
tablespoons Nature’s Fynd Dairy-Free Chive & Onion Cream Cheese, softened
1
tablespoon olive oil
2
cloves garlic, minced
1/2
teaspoon cumin
1/2
teaspoon chili powder
14
ounce can of black beans, drained and rinsed
1/2
juice of ½ lime
1/2
teaspoon kosher salt
1
package (7.4 oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions, chopped
1
pint cherry tomatoes, halved
2
cups shredded purple cabbage
8
vegan corn tortillas, warm
Steps
1.
In a medium bowl, add avocado, jalapeño, onion, cilantro, lime juice, salt, and Nature’s Fynd Dairy-Free Chive Cream Cheese. Using a potato masher (or a fork), smash until creamy and combined.
2.
In a medium skillet over medium heat, add oil. When shimmering, add garlic and saute 2 minutes. Add cumin and chili powder and cook another minute.
3.
Add beans and using a potato masher (or back or a wooden spoon), smash until combined but slightly chunky. When heated through, turn off heat and add lime juice and salt.
4.
Spread a few tablespoons of smashed black beans on each tortilla. Add Nature’s Fynd Meatless Breakfast Patties, tomatoes, and cabbage. Dollop crema on top and garnish with cilantro leaves. Serve.
Nutrition Information
Per serving 2 tacos (361g): Calories: 380 kcal, Fat: 18 g, Sat Fat: 5 g, Sodium: 1360 mg, Carbohydrates: 43 g, Protein: 16 g
Allergen information: Contains fungi, soy
