The Best Vegan Tacos
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- 2 cans pinto beans
- 1 bundle of cilantro
- 1 bag of limes
- Bag of corn tortillas
- 1 tin of cherry tomatoes
- 3 white onions
- 2 jalapeños
#1] Caramelize 2 full onions. Cut the onion into thick strips + cook with 1 tbsp of oil + some salt. Place on pan on a very low heat for about an hour or until cooked down completely. You want to do this first because it takes the longest.
#2] Roast 2 large jalapeños + 1 cup of cherry tomatoes. Coat in 1 tablespoon of olive oil + 1 tsp of salt + bake at 375F until slightly soft. *Typically takes about 15 minutes.
#3] Assemble your pico de gallo! The longer this sits the better, so this is also best to do earlier on in the process. Mix together 2 cups diced cherry tomatoes, 1/2 onion [white or red works here], 1/2 cup chopped fresh cilantro, lime juice from 1-2 limes [depending on what you like + how juicy your limes are] + salt to taste.
#4] Make your refried beans:
Blend 1.5 cans pinto beans, a few of the roasted tomatoes, 1 roasted jalapeño, 1/2 white onion raw, 1/2 of the caramelized onions, 1 tsp cumin, 1 tsp taco seasoning, 1/4 cup fresh cilantro, lime juice from 2-3 limes, lots of salt to taste. Place the contents from the blender into a small pot to heat. *Heat for 5 minutes, or until warm!
#5] Make your guacamole! Blend 2 very ripe avocados, 1/3 cup fresh cilantro, juice from 2-3 limes, 1/2 raw white onion, the other roasted jalapeño, a few cherry tomatoes + salt and pepper to taste.
#6] Assemble! Toast your corn tortillas by placing on a pan with a small amount of oil. I recommend double wrapping your taco [using 2 shells per taco] + layer with the refried beans, pico, guac, caramelized onions + roasted tomatoes. Top with some more fresh cilantro + hot sauce if desired.