INGREDIENTS-
- 3 cups Cilantro Jicama, Red Grape Salad
- 5 corn tortillas, warmed in the oven (wrap in foil and rub with vegan butter on one side)
- 1 cup fresh chopped tomato salsa (I used a pico de gallo with tomatoes, onion, garlic, cilantro)
- 2 can black beans, drained and warmed in microwave or stove top
- 1/2 cup vegan cheese (melt over top tortillas - use broil setting on oven for a few minutes - or microwave)
- 1 avocado, diced and folded with fresh lime juice and a pinch of salt and pepper
- 2-3 Tbsp vegan sour cream
- hot sauce
METHOD-
Assemble your tacos any way you'd like! Add a few sides for a more substantial feast.
Pair these tacos like you see in this picture with some fresh guacamole, a stack of warmed tortillas, maybe some Friday night red sangria or citrus frosties and more for a super Mexican fiesta.
Pair these tacos like you see in this picture with some fresh guacamole, a stack of warmed tortillas, maybe some Friday night red sangria or citrus frosties and more for a super Mexican fiesta.
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