Tacos and football are like Romeo and Juliette without the tragedy. The most fun is to create a build your own taco station on your buffet so people can pick and choose their toppings. Vegan, not vegan, everyone will love these tacos.
Makes 5-6 servings
1 tablespoon extra virgin olive oil
4 to 5 cloves garlic, minced
1 red onion, diced
1/2 to 1 teaspoon chili powder
1 serrano chili, seeded and minced
1 carrot, diced
1 to 2 cups button mushrooms, brushed clean and thinly sliced
2 cups dried black turtle beans
2 cups canned diced tomatoes
5 cups spring or filtered water
Several chapatti breads, lightly steamed or taco shells
Shredded Romaine lettuce
Diced fresh tomatoes
Shredded vegan cheese substitute, cheddar or Monterey Jack
Place a small amount of oil, garlic, and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt, chili powder and chili pepper and sauté until onions are translucent, about 2 minutes. Add carrot and mushrooms and sauté for 1 minute. Add beans, tomatoes and water. Cover and bring to a boil. Reduce heat to low and cook until beans are soft, about 1 hour. Season to taste with salt and simmer 5 minutes more.
To serve, transfer beans to a large bowl and arrange condiments nearby with chapatti or taco shells.