08 Apr

I wanted tacos. Beef. Dripping with the oil from the beef that was in the tacos. BUT in these days when I am seeking to really watch my red meat intake and increase more plant sustained foods, I was in desperate search to find an alternative.  And chile....I think I found it! Check out the recipe below:


  • 1 can of chick/garbanzo beans (drained and washed)
  • 1 can of black beans (drained and washed)
  • 1 pack of street-sized corn tortillas


  • Garlic Powder
  • Smoked Onion Powder
  • Smoked Paprika
  • Umami Seasoning (from Trader Joes or Whole Foods)
  • Cayenne pepper
  • Ancho chili pepper


  • Avocado oil (or another oil that allows for high heat sautéing)
  • Red onion
  • Cilantro (rough chopped)
  • Avocado  (in pieces)
  • Hot sauce, salsa, or crispy chili onion oil (optional)
  • Vegan Mexican Cheeze

Price Point (Meal only without spices)

8.00-15.00 (for multiple meals)


1. Dice the cilantro and red onion in sprinkable size, which will help once the tortillas are done (step 4).

2. Open the can of garbanzo and black beans, draining and washing off the sitting liquid.  Heat a skillet with avocado or another oil that allows for high heat. After the oil is heated, place the black and garbanzo beans in the skillet with seasonings listed above.  Feel free to add others you like to taste. 

3.  After the seasonings are fragrant and there is a sizzle in the pan, sauté until there is visible steam from the pan. Taste for your liking and add any spices listed above or others as needed. Place a little water in the pan if you like "juicy" renderings. 

4. Taking another pan, place a little more avocado/high heat oil inside to heat. Add 3-4 tortillas in the pan for a quick fry on both sides.  If you prefer not to fry you can place directly on the flame on the stove for charred edges.

5. Taking a full plate, place your tortillas there in and pile on the 'good good': black/garbanzo bean mixture, avocado pieces, cilantro, red onion, and vegetarian Mexican cheese. Enjoy!

There is no shame when I say I ate four of these for dinner each, two days in a row.  When I say I was so satisfied and my palette SUNG with the umami-ness of the garbanzo and black bean mixture, the crisp of the tortillas, and, the freshness of the avocado, red onion, and cilantro- it was a plant-based party in my mouth.  Adding the Trader Joe's Crispy Chili Onion oil emphasized the crunch factor that I loved.  And though I ate four, keep in mind the tortillas were street-sized disks, so you only could get about a tablespoon of the bean mixture onto the tortilla.  I was mostly filled by the fresh cilantro, avocado, and red onion. The vegan cheese added a nice saltiness and gave the cheese mouth-fill, but honestly, I did not need it.   

This is one to try if you do still eat meat but are trying to find plant-based options to round out your diet.  I am a short beef rib, steak, and angus beef girl, but I can say that I did not miss the meat after eating this meal.  Bon apetit'!

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