Updated: May 4, 2018
A year ago, I didn't believe vegan tacos existed. Actually, let me correct that statement. A year ago, I didn't believe GOOD vegan tacos existed. There we go.
Luckily I live in Los Angeles, where you can find just about good vegan "anything". The issue is that eating out is expensive, especially as a ingredient snob & vegan foodie. You can get cheap vegan food, which is likely filled with genetically modified soy ingredients and trans fats, or you can fork over $20 for a high-quality vegan meal.
My frustrations lead me to take the challenge of vowing to 1 week of home cooked meals & meal prepping, instead of spending all this money on high quality take out. This is how I discovered Sun Basket, a meal kit plan that delivers organic & sustainable ingredients and recipes to your door each week. I was THRILLED because there are a lot of meal kit delivery services out there, but none with high quality, ethical ingredients and yummy sounding plant-based/vegan options.
Plant-based Protein Packed Tacos (serves 2)
6 organic, non-GMO corn tortillas
3/4 cup quinoa
1 cup shredded cabbage
1/2 cup shredded carrot
1 cup cooked black beans
Homemade taco seasosning (cumin-ancho chile, granulated garlic, coriander, dried oregano)
4 sprigs of fresh cilantro
Hot sauce of choice (I love chipotle cholula)
1 tsp sea salt
1 tbsp apple cider vinegar
1 tbsp avocado oil
1. Preheat the oven to 375 degrees Fahrenheit.
2. Rinse the quinoa. Combine rinsed quinoa with 1 1/2 cups of salted water in a small sauce pot. Bring to a boil. Reduce to a simmer. Cover & cook quinoa until it has absorbed all the water and the texture is fluffy. About 20 minutes.
3. In a medium bowl, combine the shredded cabbage and carrots with apple cider vinegar and pinch of sea salt. Let it sit.
4. Rinse the black beans. Add them to the sauce pot with the quinoa.
5. Brush both sides of the tortillas with avocado oil & place in the oven for 5-8 minutes. The longer they're in the oven, the crispier they will be & vice versa.
6. Coarsely chop the cilantro and cut the lime into wedges. Set aside for garnishing.
7. Half the avocado and cut into lengthwise pieces.
8. When ready, remove the tortillas from the oven and place them onto a serving tray or individual plates. Dress each tortilla with the quinoa/black bean mixture, then cabbage/carrot slaw, then avocado, top with hot sauce, lime & cilantro garnish.
These tacos were absolutely delicious. I ate 4 in one sitting, which was definitely not the move because I felt uncomfortably full after, but I was too excited about these yummy tacos that I MADE. I made them! Me! Yummy tacos!
Now I will say that Sun Basket is truly incredible. I'm so happy that there is enough demand in our country for high quality, fresh and sustainable ingredients that companies like Sun Basket can exist. However for a recently graduated college student who is putting her self through nutrition school, Sun Basket is not the most affordable. Therefore I simply used Sun Basket to kick start my week of home cooking and to trigger some inspiration for my own IsaTales recipes... more to come :)
Stay tuned for more meals from my first week with Sun Basket. I'll be sharing some of the recipes using simple ingredients that you can easily recreate at home!