Vegan tacos can be done in numerous flavours, here’s another to add to the repertoire.
Chop some garlic & chili and cook in a small pot using a splash of apple juice to keep it from sticking (instead of oil). Dump in a can of kidney beans and a big handful fresh, torn spinach. Add in a heaped teaspoon of cumin and some salt & pepper.
Heat the soft corn tortillas in a dry pan. Keep them warm in a very low oven wrapped in a damp towel.
For a fresh & tasty salsa try this pico de gallo. In the food processor combine a jalapeño, a medium red onion & a large tomato with a big handful fresh coriander. Mix until your desired chunkiness then scoop into a bowl and add a big squeeze of lime juice and a sprinkle salt.
Put two tortillas on top of each other and plop the filling in the middle. As you eat the top one the bottom one catches your falling bits!
Serve with sliced avocado.
Enjoy!
