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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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