Cooking Instructions
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Step 1
Peel and cut the
Onion (1)
into quarter inch diced pieces. Finely dice
Shallot (1)
into quarter inch diced pieces, and set aside.
Step 2
Finely chop
Garlic (2 cloves)
and set aside. Cut the
Romaine Lettuce (2 pieces)
into quarter inch thin slices, and set aside. Remove the stems from the
Fresh Oregano (as needed)
leaves, and discard stems. Roughly chop one teaspoon of leaves and set aside.
Step 3
Remove the stems from the
Fresh Cilantro (15 g)
and discard stems. Roughly chop the leaves and set aside. Juice
Lime (1)
into a small bowl, and set aside.
Step 4
Cut
Avocado (1)
in half, remove the pit, and scrape out flesh into a small bowl. Add shallots,
Crushed Red Pepper Flakes (2 g)
, 2 teaspoons of lime juice,
Salt (2 g)
and
Ground Black Pepper (as needed)
and half of the cilantro. Use a fork to mix well.
Step 5
In a small saucepan over medium heat add
Olive Oil (10 mL)
. When hot, add half of the garlic and onions and cook for two minutes until soft and translucent.
Step 6
Add the
Ground Cumin (2 g)
and
Fresh Oregano (as needed)
and cook for two minutes until fragrant.
Step 7
Add the
Canned Black Beans (425 g)
and allow to simmer for fifteen minutes. Stir in remaining cilantro and one tablespoon of lime juice. Keep warm.
Step 8
Meanwhile, in a medium saute pan over medium high heat, add
Olive Oil (30 mL)
. When hot, add the remaining garlic and onions and cook for three minutes until translucent.
Step 9
Add
Tomato Paste (35 g)
,
Vegan Beef Crumbles (1 pckg)
and three tablespoons of water. Cook for an additional five minutes, stirring occasionally.
Step 10
In a large saute pan over medium heat, warm
White Corn Tortillas (4)
for forty five seconds on each side. Stack and store tortillas in aluminum foil to keep warm.
Step 11
In the center of each tortilla, place the beyond meat filling. Top with guacamole, shredded lettuce,
Vegan Cheddar Cheese (55 g)
and
Vegan Mayonnaise (to taste)
. Serve beans on the side or family style.
