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Vegan Black Bean Breakfast Tacos

//Vegan Black Bean Breakfast Tacos
Vegan Black Bean Breakfast Tacos2018-09-04T05:41:50+00:00

Project Description

Makes 8 small tacos

INGREDIENTS

  • 2 sheets of Mountain Bread – cut into quarters

  • black bean mix

  • ½ a small red onion – finely diced

  • ½ a cup of corn kernels

  • 1 cup of black beans

  • 1 tsp of dried oregano

Pineapple Salsa

  • 1 cup of diced fresh pineapple

  • 1 tbsp of roughly chopped coriander

  • 1 tsp of mild paprika

  • juice of ¼ of a lime

  • pinch of salt

Avocado Sauce

  • 1 small avocado – mashed

  • juice of ¼ of a lime

  • water, to serve

  • 1 cup of shredded red cabbage

  • ½ a cup of shredded lettuce

METHOD

  1. Pre-heat your oven to 160ºc (320ºf).
  2. To make the pineapple salsa, combine all ingredients in a bowl and set aside.
  3. To make the avocado sauce, combine the mashed avocado, lime and enough water to make a thin sauce. Set aside.
  4. To make the black bean mix, fry the onion in a little olive oil on a non-stick pan, before adding the corn, black beans and oregano. Cook until onions are cooked through, beans are softened and corn begins to char.
  5. To make the Mountain Bread squares into tacos, lay on a non-stick baking tray loosely folded over and bake at 160ºc for approx. 5 minutes. Do not fold the Mountain Bread too tightly or it may split – your index finger should fit through the fold.
  6. To assemble, layer lettuce and cabbage in the bottom of the Mountain Bread taco, top with bean mix, pineapple salsa and avocado sauce.

NOTES

Be sure to assemble just before serving or Mountain Bread may soften and split (if you need to make in advance, be sure to line the taco with an extra layer of uncooked Mountain Bread).