"To become vegetarian is to step into the stream which leads to nirvana." -Buddha
Hola amigos and fellow foodies!
Five years ago, before my personal food revolution and WAY before I became vegan, I regularly ate Mexican food. In fact, a big burrito filled with chicken, white rice, cheese and beans was probably the food I missed most for a long time. I'm happy to report that I no longer miss it because I came up with my own organic and vegan Mexican meal that left both my husband and I saying "Awww, yeaaaah!" ;oP It is THAT delicious and I know you will love it too! It may seem involved but once you make for the first time, you'll see how easy it is.
Instead of nasty white rice that sticks to your intestinal walls, I use millet, one of the planets naturally alkaline grains. Millet is so versatile. I use it as rice and will just add marinara sauce when I make pasta dishes.
Back to my tacos...this recipe is dairy free and tasty as can be!
Vegan Mexican Tacos
1 package of Food For Life Sprouted Corn Tortillas
3 ripe Hass avocados
3/4 cup finely chopped sweet yellow onion
3-4 diced Roma tomatoes
Finely chopped cilantro (about 1 cup total)
1 can of pinto beans (drained and rinsed)
*if you can take the time to soak dry beans overnight, do so. All canned products contain the toxic chemical PBA.
1 cup of millet or quinoa
Himalayan or Celtic Sea Salt
Freshly ground pepper
2 teaspoons of raw coconut oil
2 teaspoons of organic spicy taco seasoning
Bring 1 3/4 cups of filtered water to a boil. Add about 1 tbsps of fresh Himalayan or Celtic Sea Salt. Add 1 cup of millet. Cover and simmer for 20-25 min until water is gone. Uncover and let cool. The millet will seperate like rice the cooler it gets. Once cool, add half of the chopped cilantro (or more to your liking), ground pepper and more salt if you'd like. If you want to make it spicy, try adding a little tobasco sauce or cayenne pepper.
In a large frying pan, combine the coconut oil and 2/4 of a cup of the onion over medium to low heat. Stir and cook until onions are soft then add the can of drained pinto beans. Once the beans are warm, place in a bowl and mash them up a bit with all the onions mixed in. Add the taco seasoning and salt, pepper, and garlic powder to your liking.
*Why do I use coconut oil for cooking? Coconut oil has a higher smoke point than other oils because it's almost a completely saturated fat. No other oil does so. Even olive oil should not be heated as it becomes difficult to digest once it's molecular structure changes....just one of the many things I've learned about health/wellness over the last 5 years : ) Ah and added bonus, coconut oil has many health and beauty benefits!
In a bowl, add all the avocado meat and use a knife or fork to mash it up lightly (I like my guac to have pieces of avocado in it rather than have it all mashed up). Add the rest of the onion (1/4 cup or so), the diced tomatoes, and remaining cilantro. Add salt and pepper to taste.
Finally, you can heat up your sprouted corn tortillas in the oven, not microwave as I've learned some terrible things about the use of microwave use. Here's just one article on why I choose not to eat microwaved foods or beverages. I set my oven to 350 degrees and leave the tortillas in for less than a minute, remove them, pile on the mashed beans, guacamole, and cilantro millet and enjoy!
Get creative! If you love salsa, add some. I like to add fresh (not canned) corn if it happens to be in season and I find it organically grown. I use a knife to cut the kermels off an ear of corn and add it raw to my taco as well. You can add raw corn to salads as well. So yummy!
Don't forget to make a big mixed green or spinach salad (anything but crappy iceberg lettuce) to eat BEFORE your tacos. Consuming greens before a meal helps your body digest your meal easier and there's a huge variety to choose from like butter lettuce (one of my favorites!), red leaf lettuce, arugula, spinach, romaine, endive, etc.
Yours in Love & Health,