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Dairy-Free
Beyond Meat Feisty Tacos with Black Beans
Recipe

20 INGREDIENTS • 12 STEPS • 40MINS

Beyond Meat Feisty Tacos with Black Beans

5
1 rating
A recipe by Beyond Meat: "Taco night at your house – yes please! With Beyond Meat® Feisty Beef Crumbles, you can make tacos the whole family will enjoy and feel good about feeding them non-GMO, plant-based protein! With guacamole and black beans, it’s a quick and easy meal!"
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Beyond Meat Feisty Tacos with Black Beans
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Beyond Meat: "Taco night at your house – yes please! With Beyond Meat® Feisty Beef Crumbles, you can make tacos the whole family will enjoy and feel good about feeding them non-GMO, plant-based protein! With guacamole and black beans, it’s a quick and easy meal!"
40MINS
Total Time
$7.38
Cost Per Serving
Ingredients
Servings
2
US / Metric
Lime
1
Lime
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Garlic
2 cloves
Garlic
Romaine Lettuce
2 pieces
Romaine Lettuce
Shallot
1
Shallot
Avocado
1
Avocado
Tomato Paste
2 Tbsp
Tomato Paste
Onion
1
Small Onion
Vegan Beef Crumbles
1 pckg
Vegan Beef Crumbles
I used Beyond Meat® Beefy Beef-Free Crumbles
White Corn Tortilla
4
White Corn Tortillas
Vegan Cheddar Cheese
1/2 cup
Vegan Cheddar Cheese
I used Follow Your Heart® Shredded Cheddar
Vegan Mayonnaise
to taste
Vegan Mayonnaise
I used Chipotle Vegenaise®
Fresh Oregano
1/2 Tbsp
Fresh Oregano
Fresh Cilantro
1 cup
Fresh Cilantro
Ground Cumin
1 tsp
Ground Cumin
Canned Black Beans
2 1/3 cups
Canned Black Beans
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Olive Oil
1/2 Tbsp
Olive Oil
Olive Oil
2 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
1086
Fat
46.0 g
Protein
60.3 g
Carbs
116.6 g
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Beyond Meat Feisty Tacos with Black Beans
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
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 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 (1 tsp) leaves, and discard stems. Roughly chop one teaspoon of leaves 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 (1 tsp) leaves, and discard stems. Roughly chop one teaspoon of leaves and set aside.
step 3
Remove the stems from the Fresh Cilantro (1 cup) and discard stems. Roughly chop the leaves and set aside. Juice Lime (1) into a small bowl, and set aside.
step 3 Remove the stems from the Fresh Cilantro (1 cup) 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 (1 tsp), 2 teaspoons of lime juice, Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) and half of the cilantro. Use a fork to mix well.
step 4 Cut Avocado (1) in half, remove the pit, and scrape out flesh into a small bowl. Add shallots, Crushed Red Pepper Flakes (1 tsp), 2 teaspoons of lime juice, Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) and half of the cilantro. Use a fork to mix well.
step 5
In a small saucepan over medium heat add Olive Oil (1/2 Tbsp). When hot, add half of the garlic and onions and cook for two minutes until soft and translucent.
step 5 In a small saucepan over medium heat add Olive Oil (1/2 Tbsp). When hot, add half of the garlic and onions and cook for two minutes until soft and translucent.
step 6
Add the Ground Cumin (1 tsp) and Fresh Oregano (1 tsp) and cook for two minutes until fragrant.
step 6 Add the Ground Cumin (1 tsp) and Fresh Oregano (1 tsp) and cook for two minutes until fragrant.
step 7
Add the Canned Black Beans (2 1/3 cups) and allow to simmer for fifteen minutes. Stir in remaining cilantro and one tablespoon of lime juice. Keep warm.
step 7 Add the Canned Black Beans (2 1/3 cups) 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 (2 Tbsp). When hot, add the remaining garlic and onions and cook for three minutes until translucent.
step 8 Meanwhile, in a medium saute pan over medium high heat, add Olive Oil (2 Tbsp). When hot, add the remaining garlic and onions and cook for three minutes until translucent.
step 9
Add Tomato Paste (2 Tbsp), Vegan Beef Crumbles (1 pckg) and three tablespoons of water. Cook for an additional five minutes, stirring occasionally.
step 9 Add Tomato Paste (2 Tbsp), 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 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 (1/2 cup) and Vegan Mayonnaise (to taste). Serve beans on the side or family style.
step 11 In the center of each tortilla, place the beyond meat filling. Top with guacamole, shredded lettuce, Vegan Cheddar Cheese (1/2 cup) and Vegan Mayonnaise (to taste). Serve beans on the side or family style.
step 12
Serve and enjoy!
step 12 Serve and enjoy!
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
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