Crispy Vegan Black Bean and TVP Tacos
Crispy vegan tacos filled with savoury, seasoned textured vegetable protein and black beans, topped with vegan cheese and baked until golden and crunchy. An easy, flavourful, protein-packed plant-based dinner and perfect for meal prep!
Ingredients
- 1-2 tbsp oil, plus a little for the tortillas
- ½ medium onion, diced
- 1 cup dry TVP
- 1 packet Siete Mild Taco Seasoning
- ⅓ cup water, plus extra as needed
- 1 cup black beans, drained and rinsed
- 8 small tortillas
- vegan shredded cheese, as desired
Toppings
- 1 cup tomatoes, diced
- 1/2 cup cilantro, chopped
- pickled red onion
Cilantro Lime Crema
- ½ cup raw cashews, soaked in hot water for 15–20 minutes
- ¼ cup water
- ½ cup fresh cilantro
- Juice of 1 lime
- 1 small garlic clove
- ¼ tsp salt
- Add 1-2 tbsp of water to adjust texture
Instructions
- Sauté onion in oil for 3–4 minutes.
- Add dry TVP and stir for 1 minute.
- Add taco seasoning and water. Simmer for 3–5 minutes, stirring until the TVP softens.
- Stir in black beans and cook for another 2–3 minutes. Add a splash of water if needed.
- Heat oven to 425°F (220°C). Fill warm tortillas with the mixture and vegan cheese. Fold and place seam-side down on a lightly oiled baking sheet.
- Lightly oil the tortillas and bake for 10–14 minutes, checking early and flipping halfway if desired.
- Make cilantro lime ingredients. Add ingredients to a food processor or blender and mix to combine. Add water to thin.
- Serve hot with your favourite toppings or store in the fridge for the next few days.
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