Vegan Chicken Tacos with Refried Black Beans
Tacos are like a blank slate for me. With all the filling and topping combinations, you can virtually make them any way you want! Plus, the ingredients are so cheap, they’re great if you want a big meal on a budget. Even though this recipe is specifically for vegan chicken tacos, I’ve put photos of my other taco combos at the end of this post. (P.S. coleslaw is great on tacos! See my recipe on vegan coleslaw.) Check them out for more inspiration!
Vegan Chicken Tacos with Refried Black Beans
2 cans black beans
3 tbsp olive oil
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
1 package Aldi’s Earth Grown Plant Based Chickenless Strips
flour tortillas
green onions
Drain and rinse black beans and place in a pan or stockpot with the olive oil, cumin, onion powder, garlic powder, and salt. Let simmer on medium heat for about 5 minutes. Stir until the beans start to get mushy, then mash thoroughly with a masher or fork. (I like to leave some bean pieces in my refried beans because I feel like it adds texture!)
For the chicken, place it in a pan with a little oil and any spices you like! I added the same spices as above. As the chicken defrosts, add about a ¼ cup of water to deglaze the pan and add moisture. It should be done when the chicken is fully heated as has absorbed all the flavor.
To build your tacos, I like to warm my tortillas in the microwave or on the stovetop for a couple seconds. You can also fry them up a little in a pan with oil to make them crispy. Place refried black beans and chicken in the tortillas, top with green onions, and you’re done! Add any hot sauces, vegan sour cream, coleslaw, lettuce, and anything else your heart desires! Tacos are all about the toppings. :)