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Please Unmute The Video Player To Continue Watching - Pinto Bean and Fajita Vegetable Tacos
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Pinto Bean & Fajita Vegetable Tacos 5 tacos Growing up in southern California I am so accustomed to Taco Tuesday and actually enjoy eating tacos any day of the week if I’m being honest! Tacos play a big part of the culture here so I cannot imagine life without them! Street tacos from a food truck with a can of beer, really hits the spot but I love making my own tacos at home just as much. This is such a simple recipe I created but I will definitely share more innovative recipes that involve homemade plant based meats and cheeses so definitely keep an eye out! Ingredients: - Vegetable Fajitas - - 2 bell peppers - 1 yellow onion - 1 tsp salt - 1&1/2 tbsps fajita or mexican seasoning - 1 tbsp safflower oil or other high heat cooking oil - Cabbage Slaw - - 1 cup sliced cabbage - 2 cobs of chopped corn - the juice of 1 lime - 1 jalapeno sliced into thin pieces. - 1/3 cup cilantro - Rest of Ingredients – 1 15oz. can pinto beans warmed up in a pan 5 regular sized corn tortillas or 7 smaller “street style” tortillas Use 1/2 of a 14 oz. can of coconut cream instead of sour cream Steps: 1) Preheat your oven to 400 degrees Fahrenheit. 2) Slice the fajita vegetables into long and thin slices. 3) Add the vegetables and other fajita ingredients to a bowl or pan and mix. 4) Bake for 30 minutes and occasionally mix. 4) Chop the corn, slice the cabbage, slice the jalapeno and chop the cilantro. Mix this produce with the lime juice in a bowl. 5) Warm the tortillas on the stove or in the oven and assemble the tacos. The beans should go in first, followed by the fajita vegetables, the cabbage slaw and then the coconut cream on top. The coconut cream tends to be very sweet like heavy cream so feel free to whisk it with some lime juice first. You can find the items needed to make this recipe at my Amazon store: The links to all my social media channels are here: Please contact me on Instagram for business inquires.
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