Quorn (or tofu) and black bean tacos with mango-avocado salsa
We eat a *lot* of tacos/burritos/fajitas around the Lazy Veggie house. They’re easy, quick, delicious, full of protein, and we almost always have the right ingredients around. I’m going to have to say that this combination is probably my favorite, though. The salsa is tasty and perfect for summer!
- Fajita-sized tortillas (we tend to use flour, but I’m sure corn would be tasty, too!)
- 2 pieces of Quorn chik/n cutlets, cut into strips (not vegan) OR 1/2 package of extra firm tofu, excess water squeezed out and cut into strips (vegan)
- 1tsp olive oil
- lettuce or spinach (we prefer red bibb lettuce, but anything that isn’t iceburg will do)
- 1 can low-sodium black beans, drained and rinsed until the water is clear
- 1/2 lime, juiced
- Cumin, to taste
- Chili powder, to taste
- Salt, to taste
- Fresh mango-avocado salsa (see recipe below)
- In a heated skillet, add quorn (or tofu) and olive oil. Turn the meat to coat. Cook until hot.
- In a small pan, add beans, lime juice, and spices. Stir until hot.
- Warm tortillas and top with lettuce, beans, meat, and salsa.
- 4 tomatoes, diced
- 2/3c red onion, diced
- 1 ripe avocado, diced
- 1 ripe mango, diced
- 1 small jalapeno, diced (if you like it less spicy, use less of the pepper and none of the seeds!)
- 1/2 lime, juiced
- fresh cilantro, chopped, to taste
- salt to taste (you don’t need very much!)
- Mix ingredients together in a large bowl.
- Allow to chill in the refrigerator covered for at least 20mins.
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