Easy Vegan Tacos

So not only am I not creative in the kitchen, but since I’m doing an experimental vegan nutrition plan right now, I have to measure everything I eat. Yes, everything. I have to stay within certain macros at each meal and only incorporate certain foods. That means I can’t really follow normal recipes because the measurements will get thrown off.

The hardest part of being vegan for me is the amount of beans/lentils I basically have to choke down each day. Today I just got sick of eating plain old boring beans and I decided to get a little bit creative. It was time for meal #4 and this is what I get to work with based off my plan:

  • 200 grams beans/lentils
  • 100 grams corn
  • 1/2 cup mushrooms
  • 1 cup cooked veggies

I can play around a little bit with this – for instance, I can sub out a different carb for the corn as long as the macros are equivalent. I can use any veggies I want and as long as they aren’t starchy, I can have them in unlimited quantities. I can’t switch the beans/lentils out for anything. I’m stuck with them!

Since I love Mexican food and really hate lentils, I figured I’d try to concoct something with black beans. They are the beans I like the most and I try to use them as often as I can. Again, I am NOT creative. So I just decided to use all the Mexican-ish things I could find in my refrigerator. I started by cooking 1/2 cup onion in veggie broth (I can’t have oil right now). I added 1 cup of mushrooms. If I had jalapenos or green peppers, I would’ve used those too. I then tossed in some Mexican spice mix that I have along with the black beans. (I used canned black beans because that’s what I had but normally I buy fresh ones, soak them and boil them but it does take forever!). At the end, I put in some cilantro and a little bit of lime juice.

I decided that instead of corn, I’d use Ezekiel corn tortillas (I can switch out 2 for the 100 grams of corn) so I could have tacos. I just heated them in a pan on the stove to get them a little crispy (since I can’t use oil right now). I chopped up a tomato and then I also chopped up 1/2 an avocado because I am allowed 60 grams of avocado per day  and haven’t had it yet.

vegan tacos

  •  Ingredients:
  • 1 can black beans (I used about 3/4 of it)
  • 1/2 onion
  • 1 cup mushrooms
  • 1 tomato
  • 1/4 cup cilantro
  • 1 tsp lime juice
  • Mexican spice mix (taco mix if you have it)
  • 1/2 avocado
  • 2 Ezekiel Sprouted Corn Tortillas

Super simple and took no longer than 10 minutes to make. I was actually surprised at how quickly I scarfed these down!

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