Vegan Texas Taco

I am so excited about today’s recipe!! I often get inspiration for a recipe from restaurant menu items – whether it’s a vegan item that I simply re-create at home (like this salad) or an item containing animal products that I attempt to veganize.

This recipe is a veganized version of a staple here in Durango – the Texas Taco. The restaurant, Serious Texas Barbeque, has two locations in town and they are both always busy. For just $5 you can get this specialty which is a white flour tortilla topped with chipotle mayo, cheesy potatoes, onion, jalapeno, and a meat of choice.

Needless to say that it is not a very vegan (or vegetarian) friendly place to eat, but this Vegan Texas Taco does a great job of mimicking the flavors while remaining cruelty-free. I can see this becoming a staple in my weeknight dinner rotation (especially for when I have leftover sweet potato on hand, which is a lot). Pull up a chair and strap on a bib…this one’s messy!!

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Vegan Texas Taco (makes 1)

Ingredients

  • 1 whole wheat tortilla/wrap (or gluten-free wrap)
  • 1 serving of Veganaise stirred with a dash of chipotle or chili powder
  • ½ sweet potato, diced
  • Small amount of non-dairy cheese like Daiya, optional
  • Thinly sliced onion, to taste (I used a lot!)
  • Diced jarred jalapenos, to taste
  • Heaping ¼ cup pinto beans mixed with BBQ sauce (about 2 tbsp.)

Directions

  1. Heat small skillet to medium. Drizzle in a small amount of EVOO and cook potatoes, covered, until done (stirring often), about 20 minutes**
  2. If desired, stir in non-dairy cheese at the end of cooking time to let it melt
  3. Once you remove the potatoes from the skillet, throw the beans in the skillet for a minute to let them heat through.
  4. Spread tortilla with Veganaise mix. Add on potatoes, onion, and jalapenos. Top with beans and enjoy!!

**I thought that stove-top cooking would shorten cooking time for the potatoes but it seemed to take forever (maybe because I was so hungry I could’ve punched someone in the face – yes, I get mean when I’m hungry). If you don’t want to worry about keeping an eye on the potatoes just throw them in a 400 degree oven for the same amount of time, stirring halfway through.

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Much like the Vegan Caprese Sandwich from last week, I think this recipe proves that you can take a meal or an idea that is inherently NOT vegan and turn it into a plant-based dish that is just as good (if not better) than the original version. If you are veg-curious but are worried that you will have to give up all of your favorite foods, I promise this is not the case.

There is a vegan version for almost everything you could think of – in that respect is there a particular dish that you’d like me to try to veganize? Just let me know!

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(PS – I wasn’t kidding when I said this could become a staple…I’m having it for dinner again tonight!)

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