Ground Bean Vegan Tacos

Having taco cravings? What if I told you that you can satisfy those cravings with a completely guilt-free, healthy vegan version? Made with sprouted corn tortillas, pico de gallo, sautéd “ground” beans and avocado cream. It’s time to splurge, and NOT feel guilty about it! 

I always recommend sprouted corn tortillas because they’re made with freshly sprouted whole kernel corn, as opposed to corn meal or corn flour. When something is sprouted, it's less processed and allows your body to absorb more minerals and vitamins. Sprouted grains are also low glycemic, and because they are already pre-digested due to the sprouting process, the break down of the grains doesn’t spike insulin levels as much as processed foods do. The brand I use, Food for Life, also makes them from organic corn, and if you want to avoid corn altogether, they also make a brown rice tortilla! 

The fun part about making these tacos was figuring out a way to imitate ground beef. Nobody wants to take a bite and feel like they are eating large, whole beans, right? Here’s the trick: chop up the beans (not one by one, of course) and sauté them with olive oil, onions, garlic, and spices! Mmmmm, already sounds better, doesn’t it? Top that with some pico de gallo and some avocado cream, and you’ve got yourself a delicious taco!

Here's what you need: 

Pico de Gallo:
  • 1/2 cup cherry tomatoes, diced small
  • 1/4 cup onion, diced small
  • Small bunch of cilantro (to taste)
  • Half of a small jalapeño pepper
  • Juice of 1 lime
  • Salt (to taste)
Avocado Cream:
  • 1 Hass avocado
  • Juice of 2 limes
  • Salt (to taste)
"Ground Bean" Mix:
  • 1 can kidney beans, chopped
  • 4 garlic cloves, diced small
  • 1/2 cup onions, diced small
  • Olive oil
  • 1 Tbsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Chili flakes (to taste) 
  • Salt (to taste)

Here's how to make it: 

Pico de Gallo: 

  1. Add chopped cherry tomatoes, chopped onions, and chopped jalapeño peppers to a bowl.
  2. Add chopped cilantro and juice of 1 lime to the bowl. 
  3. Add salt to taste. Set aside. 
Avocado Cream:
  1. Add Hass avocado and lime juice to a food processor and pulse until creamy. 
  2. Add salt to taste. Set aside. 
"Ground Bean" Mix:
  1. Heat a frying pan and make sure everything that needs to be chopped is ready. Tip: to chop the kidney beans, don't chop 1 by 1 as that would take forever. Instead, chop them in small bulks until they are small-medium chunks. Do NOT over-chop them because they will become mashed and the texture will change.
  2. Heat a pan with olive oil.
  3. Add onions to the pan and sweat them down, stirring when needed. 
  4. Add garlic and sauté with the onions. If they start to brown too much, add a very little bit of water to the pan (approx. 1-2 Tbsp) to prevent them from burning. 
  5. Add cumin, paprika, garlic powder, chili flakes and salt to onions and garlic and continue to stir, mixing the spices in.
  6. Add chopped kidney beans and mix well. 
  7. Heat up some sprouted corn tortillas and fill the tacos to serve.

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