Just in time for Taco Tuesday!!! Am I the only one that celebrates this glorious holiday that occurs every week? These tacos are a quick throw together dinner. Don’t be fooled by its simplicity though, this taco filling brings on the flavor. This recipe would also be great for a burrito or enchilada filling. If you’re making enchiladas just top with a sauce and pop it in the oven for about 10-15 minutes at 350 degrees.
If you’re not fond of zucchini (we love it if you can’t tell) try subbing it for sweet potato or butternut squash. Either of those would probably need extra cooking time so I would start cooking those first then add everything else and mix. I guess you could leave it out all together but I believe every meal should include some kind of veggies.
Makes 10 to 12 tacos
- 1/2 cup TVP
- 1/2 cup vegetable broth
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon liquid smoke
- 1 teaspoon salt, divided
- 15 ounce can black beans, rinsed and drained
- 1 zucchini, diced
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated onion
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- tortillas for serving
- toppings of choice: avocado, salsa, onion, spinach, tomatoes, non-dairy cheese, yogurt, etc.
- Boil vegetable broth.
- Mix TVP with 1/2 teaspoon salt, liquid smoke, and Worcestershire sauce. Pour vegetable broth over TVP and mix. Cover tightly and let stand for about 10 minutes or until liquid is absorbed.
- In a large bowl mix TVP with all other ingredients except for oil.
- Heat oil in pan. Cook mixture until squash is soft but not mushy, about 10 minutes.
- Serve on tortillas with desired toppings.