INGREDIENTS:
- 2-3 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves of garlic, minced
- 1 chipotle pepper in adobo sauce, diced, or 1 tbsp adobo sauce for less spice
- 2 tbsp tomato paste
- 1 & 1/2 tsp chili powder
- 1 & 1/2 tsp cumin
- 1 & 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1-14 oz can of black beans, drained, rinsed & lightly mashed
- 1-15 oz can of corn, drained & rinsed
- 1/2 cup vegetable broth
- 1 lime, juiced
- 12 tortillas
- 1 cup of shredded vegan cheese of choice
METHOD:
- Preheat oven to 450F. Place rack in the center of the oven. I suggest completing all of your prep first. So do all of the chopping & get ready to get cooking.
- Add 1 tbsp of olive oil to a medium skillet over medium heat. Once hot, add the onion & a pinch of salt & pepper. Sauté & stir for about 5 minutes. Add the minced garlic, minced chili pepper in adobo sauce, tomato paste, chili powder, cumin, smoked paprika, & tomato paste to coat the onions & let it cook for another minute or two, stirring well to incorporate, until fragrant.
- Add the rinsed, drained, mashed black beans to the skillet. Cook for another couple of minutes. Add the vegetable stock & rinsed, drained corn. Increase the heat so the mixture starts to simmer.
- Add the lime juice & season with additional salt & pepper to taste. Remove from the heat.
- Heat the tortillas by microwaving them for 30 seconds in a damp paper towel or if you have the time, you can choose to lightly fry them in some canola oil for a few minutes on each side.
- Line a large-rimmed baking sheet with a silicone baking mat or parchment paper & assemble tacos. Add mixture, sprinkle shredded vegan cheese, fold in half & line the pan.
- Bake for 8-10 minutes. Remove from the oven. Top with favorite toppings: I used vegan sour cream, vegan queso, salsa & guacamole. Enjoy!
Vegan Yoga Momma 