Sweet and Sour Veggie Tacos
¼ cup low sodium soy sauce
2 tablespoons agave
3 tablespoons rice vinegar
2 teaspoons Thai roasted red pepper chili paste
½ teaspoon minced garlic
2 teaspoons roasted sesame seed oil
¼ teaspoon Sandra’s Spice
salt and ground black pepper to taste
15oz black beans well rinsed
15oz chickpeas well rinsed
½ cup sauerkraut
Taco shells
½ cup red cabbage finely sliced
¼ cup lettuce finely sliced
½ white onion finely sliced
1 avocado
1 tablespoon plain yogurt
1 tablespoon cilantro finely chopped
In a small dish add soy sauce agave, rice vinegar, Thai roasted red pepper chili paste, minced garlic, sesame seed oil, Sandra’s Spice and mix.
In a saucepan over medium low heat add black beans, chickpeas, sauerkraut, marinade and stir until heated through.
In a small dish add avocado, plain yogurt and mash.
Take a taco shell and layer with lettuce, black bean mixture, red cabbage, avocado mix, onion and garnish with cilantro.
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