So my family is hispanic and I grew up surrounded by Mexican food. My great-grandparents are from the Northern Mexico area which has a very different type of cooking than the California-Mexico border area. Because of all the ranching they do in Northern Mexico and their proximity to desert areas, the typical dish contains tons of vegetables.
I found that Mexican cooking is the easiest to adopt for vegan meals. Don’t let the images of sour cream and cheese enchiladas fool you. Those were American takes on Mexican food.
Having said that I also heavily relied on both my local favorites and local organics for this recipe, which may make it hard to recreate for those who live in a different area. For example the inside of the tacos are compromised of black beans and diced tomatoes; however, the canned diced tomatoes I used also come with lime juice and cilantro that gives it a more true Mexican taste.
Then for the tortillas I went with my go to white corn tortillas and just grilled them plain on my stove top grill. Now some people think of the crunchy hard shell tacos as traditionally Mexican food (courtesy of fast-food no doubt), but I’ve never once seen a hard-shell taco in Mexico (at least not in Reynosa.) So this is how I usually cook my tortillas until they get brown and lest soft.
I hope you try this recipe out because it’s really easy to make and not ridiculously spicy. The pineapple really goes well and adds a subtle sweetness.
If you try this recipe I would love to hear and see your result. Feel free to comment!
Vegan Tacos and Pineapple Salsa
Prep Time: 30 minutes Bake time: 20 minutes Serves: 6 tacos
- 6 white corn tortillas
- 1 can of black beans
- 1 can of diced tomatoes with lime juice
- 1/4 tsp ground cumin
- 1/4 cup diced pineapple
- 1 cup diced tomato
- 1/3 cup diced green onion
- 1/3 cup diced sweet onion
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- sea salt to taste
- ground pepper to taste
- 1/4 avocado (optional for topping)
- First you’ll want to start warming up your tortillas on the grill, as the rest of this won’t take long.
- While you’re preparing tortillas on the grill put a sauce pan out and put it on medium heat. Then add the black beans from the can (making sure to drain the juice separate.)
- After the beans have heated up significantly, add the canned diced tomatoes, and cumin to taste, mix well.
- While the beans are warming up go ahead and just add the rest of the ingredients in a small bowl. This is your pineapple salsa. Make sure it is mixed well then add salt and pepper to taste.
- By now your bean mixture should be ready to add to a seperate bowl along with tortillas.
*Pineapple Salsa Developed from Minimalist Baker.