Tequila-infused vegan tacos packed with fresh veggies, spices and herbs. Deliciously simple and fun to make!
2 tablespoons avocado oil (or coconut oil)
1/2 red onion, diced small
1/2 jalapeño, diced small (optional; or more to taste!)
1 large zucchini, chopped
1 green bell pepper, chopped (or any color)
pinch of sea salt and black pepper
1 can black beans, drained and rinsed
1 package tempeh, chopped small (can sub for any type of bean)
1 cup purple cabbage, chopped
2 large handfuls of cilantro, chopped
juice of 1 large or 2 small limes
tequila spice mixture:
1/3 cup tequila (any kind, I used clear)
1/3 cup water
1 tablespoon maple syrup
1/2 teaspoon minced garlic (or more, to taste)
3 teaspoons cumin
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons coriander
1 teaspoon sea salt
1 teaspoon black pepper
Heat avocado oil in a large pan on medium-high heat. Sauté onion and jalapeño for 4-5 minutes or until translucent.
Add in the zucchini, bell pepper, sea salt and pepper. Cook for 7 minutes or until mostly soft. Add in the black beans and tempeh and stir.
In a small bowl, whisk together all ingredients for the Tequila Spice Mixture and pour into the pan, mixing well. Cover but leave the lid tilted to let out some of the steam. Bring to a slight boil and then reduce heat to simmer for at least 20 minutes, keeping the lid on (tilted).
At the end, stir in the cabbage, cilantro and fresh lime juice. Taste test and adjust salt, pepper or spice!
Serve in corn tortillas with extra cilantro, avocado, guacamole, salsa or my spicy magic green sauce!
Enjoy with a watermelon margarita!
Feel free to add more veggies or use what you have on hand!
Store leftovers in refrigerator for up to 3 days. Would probably freeze well but I haven’t tried it.
Keywords: vegan tequila tacos, vegan black bean tacos, vegan tempeh tacos, vegan tequila infused tacos, tequila tacos, vegan mexican lime tacos