VEGAN BABY BELLA TACOS
Ingredients:
1 large container of baby bella mushrooms (rinse and slice)
2 cans of organic chickpeas (rinsed and drained)
2 red bell peppers, sliced
1 big bunch of cilantro chopped (about 3/4 cup)
3 cloves of garlic minced
1/4 cup low sodium soy sauce
1 avocado
1 cup of chopped lettuce for taco filling
soft corn tortillas (warmed)
diced pickles
How to:
In a large pot, cook the peppers, mushrooms, garlic, soy sauce and cilantro on high or med-high heat for 8-10 mins.
In a separate pot, cook the chickpeas for 10 mins until softened.
Drain the cooked chickpeas and add them to the pot with the mushrooms and peppers. Mix well on low heat for 3-4 mins until well combined.
Arrange the soft tacos on a plate or in a taco holder. Add in a spoonful of the mushroom and peppers mixture, top with shredded lettuce, diced pickles and an avocado slice.
You can also use shredded vegan cheese if you don't like avocado, or top with salsa/hot sauce. These we're so filling, fresh and delicious!
Pro-tip: be sure to follow the directions for warming the soft corn tortillas that are on the package. We tried one without warming it first, and the tortilla ripped and cracked and didn't hold anything. We then read the instructions (genius idea! lol) warmed it in the microwave between 2 damp paper towels for 45 seconds, and they were perfect and didn't rip after that.
