Think that vegan tacos couldn’t possibly have enough muscle-ripping protein? Well, think again, because these babies provide 20g of protein per serving. Not to mention you’ll also get a whopping 24g of fat, most of it coming from healthy unsaturated fats. Nutrition (per serving) Calories: 536; total fat: 24g; saturated fat: 2g; protein: 20g; carbohydrates: 68g; sugar: 9g; fiber: 21g; cholesterol: 0mg; sodium: 589mg Recipe and photo courtesy Natalie Rizzo, M.S., R.D. of Nutrition A La Natalie.
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Makes 6 servings
Prep time 20 min.
Cook time 240 min.
Ingredients
1/2 cup white onion, chopped 1 cup carrot, chopped 1 cup mushroom, chopped 1 Tbsp garlic, minced 2 cups dry mixed beans 2 cup canned pureed tomatoes 1 cup water 1/2 Tbsp chili powder 1/2 tsp cumin 1/2 tsp adobo chiles 1/2 tsp salt 12 corn tortillas 1 cup walnuts, chopped 2 cups chopped cabbage and carrots 2 limes, cut in half 2 avocados, sliced
How to make it
Place the onions, carrots, mushrooms, garlic, beans, pureed tomatoes, water, chili powder, cumin, adobo chiles, and salt in a crock pot. Stir, and cover. Heat on low for 6 hours or high for 4 hours. When the bean mixture is done, assemble the tacos. Lay out two corn tortillas. Layer the bean mixture, walnuts, chopped cabbage and carrots, juice of half a lime, and a slice of avocado on top of the tortilla. Serve.
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Think that vegan tacos couldn’t possibly have enough muscle-ripping protein?
Well, think again, because these babies provide 20g of protein per serving. Not to mention you’ll also get a whopping 24g of fat, most of it coming from healthy unsaturated fats.
Nutrition (per serving)
Calories: 536; total fat: 24g; saturated fat: 2g; protein: 20g; carbohydrates: 68g; sugar: 9g; fiber: 21g; cholesterol: 0mg; sodium: 589mg
Recipe and photo courtesy Natalie Rizzo, M.S., R.D. of Nutrition A La Natalie.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 20 min.
Cook time 240 min.
Ingredients
1/2 cup white onion, chopped 1 cup carrot, chopped 1 cup mushroom, chopped 1 Tbsp garlic, minced 2 cups dry mixed beans 2 cup canned pureed tomatoes 1 cup water 1/2 Tbsp chili powder 1/2 tsp cumin 1/2 tsp adobo chiles 1/2 tsp salt 12 corn tortillas 1 cup walnuts, chopped 2 cups chopped cabbage and carrots 2 limes, cut in half 2 avocados, sliced
How to make it
Place the onions, carrots, mushrooms, garlic, beans, pureed tomatoes, water, chili powder, cumin, adobo chiles, and salt in a crock pot. Stir, and cover. Heat on low for 6 hours or high for 4 hours. When the bean mixture is done, assemble the tacos. Lay out two corn tortillas. Layer the bean mixture, walnuts, chopped cabbage and carrots, juice of half a lime, and a slice of avocado on top of the tortilla. Serve.
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Makes 6 servings
Prep time 20 min.
Cook time 240 min.
Ingredients
1/2 cup white onion, chopped 1 cup carrot, chopped 1 cup mushroom, chopped 1 Tbsp garlic, minced 2 cups dry mixed beans 2 cup canned pureed tomatoes 1 cup water 1/2 Tbsp chili powder 1/2 tsp cumin 1/2 tsp adobo chiles 1/2 tsp salt 12 corn tortillas 1 cup walnuts, chopped 2 cups chopped cabbage and carrots 2 limes, cut in half 2 avocados, sliced
How to make it
Place the onions, carrots, mushrooms, garlic, beans, pureed tomatoes, water, chili powder, cumin, adobo chiles, and salt in a crock pot. Stir, and cover. Heat on low for 6 hours or high for 4 hours. When the bean mixture is done, assemble the tacos. Lay out two corn tortillas. Layer the bean mixture, walnuts, chopped cabbage and carrots, juice of half a lime, and a slice of avocado on top of the tortilla. Serve.
Makes 6 servings
Prep time 20 min.
Cook time 240 min.
Prep time 20 min.
Cook time 240 min.
Prep time
20 min.
Cook time
240 min.
Ingredients
- 1/2 cup white onion, chopped
- 1 cup carrot, chopped
- 1 cup mushroom, chopped
- 1 Tbsp garlic, minced
- 2 cups dry mixed beans
- 2 cup canned pureed tomatoes
- 1 cup water
- 1/2 Tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp adobo chiles
- 1/2 tsp salt
- 12 corn tortillas
- 1 cup walnuts, chopped
- 2 cups chopped cabbage and carrots
- 2 limes, cut in half
- 2 avocados, sliced
How to make it
Place the onions, carrots, mushrooms, garlic, beans, pureed tomatoes, water, chili powder, cumin, adobo chiles, and salt in a crock pot. Stir, and cover. Heat on low for 6 hours or high for 4 hours. When the bean mixture is done, assemble the tacos. Lay out two corn tortillas. Layer the bean mixture, walnuts, chopped cabbage and carrots, juice of half a lime, and a slice of avocado on top of the tortilla. Serve.
Place the onions, carrots, mushrooms, garlic, beans, pureed tomatoes, water, chili powder, cumin, adobo chiles, and salt in a crock pot. Stir, and cover. Heat on low for 6 hours or high for 4 hours.
When the bean mixture is done, assemble the tacos. Lay out two corn tortillas. Layer the bean mixture, walnuts, chopped cabbage and carrots, juice of half a lime, and a slice of avocado on top of the tortilla. Serve.
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