Ingredients

• 6pcs corn taco shells
• Toppings:
• 200g salted black beans (rinsed)
• 250g canned corn kernel (rinsed)
• 50g curly kale
• 3 small tomatoes
• 1 small onion, sliced
• ½ tsp vegan parmesan (for topping 1 taco shell)
• Filling:
• 2tbsp olive oil
• 1 cup soya granules, soaked in water for 15mins
• 100g tomato paste
• 1 small onion
• ½ tsp salt
• ½ tsp pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp paprika
• 2 tsp cumin
• 1 cup water

Directions

• Wash vegetables, including canned corn kernels and salted beans.
• Boil 2 cups of water.
• Soak soya granules in boiled water for 15mins.
• Sauté garlic in olive oil.
• Sauté soaked soya granules and black beans.
• Season and add spices to taste.
• Let it cool and assemble your taco shells according to your liking.

Nutrition

Photos