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These vegan tacos use Beyond Meat crumbles and a can of black beans, bound together with marinara rather than a taco seasoning packet — which sounds odd and is the reason they taste rich instead of dusty. Everything happens in one skillet: caramelize the onion, add the garlic, then the beans, then the crumbles, then the sauce. Pile onto corn tortillas with shredded cabbage for crunch and sliced avocado, and a little spicy mayo if you want it.
Heat a large skillet on medium heat. Once warm, add avocado oil. Put in chopped onion and saute until golden.
Add in the garlic and saute with the onions until fragrant.
Add in the drained beans, and mix well with the onion-garlic mixture.
Add in Beyond Meat beef crumbles and mix well for a few minutes.
Add in Rao's marinara sauce and stir to combine everything together.
Add the mixture on top of corn tortillas. Top with shredded cabbage, sliced avocado, and spicy mayo (optional). Enjoy!
Ingredients
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