I made such a delicious dinner tonight! I didn’t take any photos, however. It is supremely difficult to photograph tacos in an appetizing manner. Instead, I snagged this photo from vegweb.com. This recipe was borrowed from here.
Vegan Garbanzo Bean Tacos
INGREDIENTS Taco Filling 25-30 oz. garbanzo beans 3-4 tbsp. taco seasoning ¼ c. – ½ c. fat-free refried beans (optional) pickled sliced jalapeños to taste (optional) ¼ c. salsa (optional)
Flour Tortillas 2 c. flour 1 ½ tsp. baking powder 1 tsp. salt 2 tsp. vegetable oil ¾ c. plain, unsweetened soy milk (approximately, add slowly) dash of nutritional yeast (optional)
Cook beans (with about ½ of the water from the can (or from soaking)) with the rest of the filling ingredients on medium for about 10 minutes or so until water has boiled away and beans are a little softer.
Mix the dry tortilla ingredients and then slowly add the milk until the consistency is right. Knead for a few minutes and then let it rest for a few minutes. Spread the dough into flat tortillas and cook in a heated, lightly greased pan.
Add the filling and toppings. I recommend eating these in a bowl because they are messy!
The garbanzo beans are perfect in this, they don’t taste hummus-y at all. This serves about 2-3 people.