Veg Head Tacos Recipe

Cook chorizo

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil and swirl. Add the plant-based chorizo and break it up with a spatula. Cook 5–7 minutes, stirring occasionally, until browned and slightly crisp. Stir in smoked paprika, 1 tsp ground cumin, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper; cook 1 more minute to bloom the spices. Remove from heat and keep warm.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups vegetable broth to a gentle boil. Add the rice, reduce heat to low, cover and simmer 15–18 minutes until tender and liquid is absorbed. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork.

Finish beans

While rice cooks, heat 1 tsp olive oil in a small skillet over medium. Sauté 1/2 small chopped onion until translucent, about 3 minutes. Add 1 tsp minced garlic and 1/2 tsp ground cumin and cook 30 seconds. Add 1 cup drained and rinsed black beans, 1/2 tsp salt and 1 tbsp lime juice; warm through 2–3 minutes. Remove from heat and fold into the fluffed rice or keep separate for assembly.

Sauté peppers & onions

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl. Add sliced red, yellow and orange/green peppers and the sliced yellow onion. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Cook, stirring occasionally, 6–8 minutes until vegetables are softened and edges are lightly charred. Reduce heat if browning too quickly. Keep warm.

Make guacamole

Halve and pit 2 ripe avocados and scoop into a bowl. Add 1 tbsp lime juice, 2 tsp chopped cilantro, 2 tsp minced red onion, 1/2 seeded & finely chopped jalapeño (optional), 1/2 tsp salt and 1/4 tsp black pepper. Mash to a chunky consistency with a fork, taste and adjust seasoning or lime as needed. Cover with plastic pressed to the surface if not using immediately.

Combine pineapple pico

In a small bowl combine 1 cup small-diced fresh pineapple, 1/2 cup quartered cherry or diced roma tomatoes, 2 tsp finely chopped red onion, 2 tsp chopped cilantro, 1 tbsp lime juice, 1/4 tsp salt and 1/4 seeded & minced jalapeño if using. Stir and let rest 5–10 minutes for flavors to marry.

Whisk crema

In a small bowl whisk together 1/2 cup vegan sour cream, 1 tsp lime zest, 1 tsp lime juice and 1/8 tsp salt. Add up to 1 tsp water to thin to a drizzleable consistency. Taste and adjust lime or salt.

Warm tortillas

Warm 8 corn tortillas by heating them on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–8 minutes. Keep wrapped to stay warm.

Assemble tacos

Lay a warm tortilla flat. Spoon 2 tablespoons of rice and black bean mixture into the center, add 2 tablespoons plant-based chorizo, then 2–3 tablespoons of the sautéed peppers & onions. Add a spoonful (about 1–2 tablespoons) of guacamole and 1–2 tablespoons pineapple pico. Drizzle about 1 teaspoon lime crema over each taco. Sprinkle with 1 tablespoon crumbled cotija (or vegan cotija) per two tacos and garnish with a few micro cilantro leaves. Repeat for remaining tortillas.

Serve

Serve immediately with lime wedges on the side for extra squeeze. Leftovers: store components separately in airtight containers in the refrigerator up to 3 days.