One of the things I love about blogging is the community. Getting connected with other bloggers has made this blog better. I’m constantly learning and trying new things.
One of the things I’ve been diving into much more often this year, thanks to being friends with The Baking Fairy, is vegan cooking.
I can’t say I think that our family will ever go fully vegan, but even small steps help lessen the environmental impact of our food system. A few meals a week without animal products? That’s something we can totally do.
Today is World Vegan Day and I’m excited to share these super easy, super flavorful tacos – that just happen to be vegan too.
This foil-packed taco filling takes only a few minutes to prep – and you can do the work ahead and bake when you’re ready.
Don’t feel like a taco? Throw some over lettuce for a salad – or chop up the pineapple, pepper, and onion smaller and scoop it up with chips.
It also reheats well, so it’s perfect for next-day lunches.
In honor of #WorldVeganDay, The Baking Fairy challenged us to share some vegan dishes today – here are all the goodies:
Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails
Provençal Vegetable Tian by Culinary Adventures with Camilla
Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm
Roasted Root Vegetables by The Spiffy Cookie
Vegan Eggnog by The Urben Life
Vegan Pineapple Tofu Fried Rice by The Baking Fairy
Black Bean and Pineapple Tacos
Serves 4
15 oz. can black beans, rinsed and drained
1 Tbsp. chipotle chilies in adobo, finely chopped
2 cups fresh pineapple, diced
2 small red peppers, thinly sliced
1/2 red onion, thinly sliced
1/4 cup chopped cilantro
Tortillas, for serving
Preheat the oven to 425 degrees.
Tear off a large strip of foil – about 2″ long – pile the black beans, chilies, pineapple, peppers, and onions onto the foil and toss together. Top with another sheet of foil and fold up the edges to seal. Place the foil packet on a baking sheet and bake for 15 minutes.
Carefully tare open the foil packet and serve on tortillas, topped with cilantro.
adapted from Women’s Day Magazine February 2018
