Tacos are awesome traditional Mexican food, made with a shell of ground corn. Today, that is what I am getting excited about here in my kitchen because I’ve created the most delectably delicious ‘Kind Earth Kitchen’ version of these little beauties. I think you will love ’em!
A taco is basically a ‘tortilla’ folded or rolled around a filling. They can be hard-shelled or soft-shelled (depending on what is available). As well as corn, you might also find tacos made from wheat flour, although for the purpose of this recipe, I am using organic corn tacos – making them totally and absolutely gluten-free. Fillings can vary greatly – the limit is your imagination.
Todays delectable ‘Kind Earth Kitchen’ style vegan taco is stuffed with a gorgeous medley of black beans, tomato, coconut and coriander.
Oh – my – goodness – wow! De-e-e-e-elicious.
I am using a U-shaped hard organic taco shell. However, if you can’t get those, please bear in mind that this filling will also work with great results in any form of wrap or tortilla.
I managed to find some fabulous taco shells that have been simply made from organic corn, coconut oil and water. I am pretty thrilled about that! I’ve also found the same ones back in the UK and in other European countries. For health purposes, you definitely want to buy organic, since corn is typically genetically modified when it is not certified organic.
These stuffed tacos don’t take very long to make. First, we cook up the filling, which takes about 15 minutes. The filling can also be made ahead of time and kept in the fridge for a few days.
Once we have made the filling, we simply stuff the shells. We line ’em up on a baking tray and then pop them in the oven to bake for around 10 to 15 minutes.
Here are some alternatives – if you don’t have (or don’t like) all of the filling ingredients…
For the filling, I am cooking up black beans, passata, onion, coriander powder, coriander leaves, creamed coconut, chilli, black pepper, sea salt.
CORIANDER LEAVES (also known as cilantro leaves) are great in this recipe – I am using lots of them! However, if you are not a fan of coriander leaves then simply use parsley or basil instead.
PASSATA is essentially a sauce made with sieved or strained tomatoes. It is called passata in Europe but known as other things elsewhere. I use the salt-free version (and add my own salt later). If you don’t have passata, then chopped tinned tomatoes will work fine as an alternative.
CREAMED COCONUT is definitely recommended if you can get it since it adds a bit of culinary magic here. It comes in the form of a solid block and melts into the ingredients as they cook, adding a delightful infusion of je ne sais quoi! Creamed coconut also thickens up the sauce. Coconut butter is pretty much the same thing. Check out my page here for more about it: What is Creamed Coconut & Where to Get it?
If you can’t get creamed coconut (or coconut butter) then simply leave it out and it will still taste good. You can also use a thick coconut cream too, but be sure to cook the filling in the pan for a little longer to reduce the liquid down and help it to thicken up.
CHILLI POWDER gives the filling a lovely spicy kick. I actually used cayenne, and since I don’t want it to overpower the whole medley of flavours, I am only using a small amount. If you prefer more chilli pepper, then spice it up by adding as much as you want. If you don’t care for chilli, simply leave it out altogether.
I love to top off my finished tacos off with guacamole. I add this once baked, right before eating. If you have a nice ripe avocado then simply mash with salt, pepper and lemon. Or if you fancy create some nice guacamole.
I have great recipes for Parsley & Lime Guacamole and a regular delicious Guacamole. They are both very healthy plant-based additions to a taco. You can whip them up quickly. Just add a nice hearty dollop right before you eat the taco.
If you don’t have avocado, then an alternative would be a spoonful plant-based yoghurt.
I’ve created a quick video to take you through the process and show you how easy these are to make, please be sure to check it out before you make these…
- 240g black beans (cooked)
- 200ml passata (salt free)
- 1 onion (medium sized)
- 1 teaspoon sea salt
- Large twist black pepper
- Pinch chilli powder
- 1 heaped teaspoon ground coriander
- 30g creamed coconut or coconut butter
- Large handful coriander leaves (cilantro)
- Drizzle of coconut or olive oil
- 5 taco shells (or equivalent)
- Please check out my recipe video above for a quick, easy visual guide on how to make these first.
- Peel and chop the onion.
- Heat a drizzle of oil in a pan and then sauté the chopped onion for a couple of minutes.
- Add the black beans and passata.
- Give everything a stir and then pop on a lid. Throughout the cooking period keep replacing the lid and stir regularly.
- Add the salt, pepper, chilli and ground coriander. Stir it in.
- After about 10 minutes add the creamed coconut or coconut butter, allow to melt in and then turn off the heat.
- Chop the coriander leaves and add these in last.
- Pre-heat your over to 150C (300F).
- Stuff the taco shells with the mixture and then pop into the oven.
- Bake for 10 to 15 minutes (check the instructions on the taco packet for baking time guidelines).
- Once baked add a nice dollop of guacamole to each taco as you eat.
- Serve immediately if possible.
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