Ta-co night! Ta-co night! I love a taco night, and I bet that you do, too. These broccoli tacos are fun and filling.
“Wait,” you may be saying, “Didn’t you just make tacodillas last week?” I did! part of my philosophy is that eating vegan doesn’t have to be hard or expensive, and reusing ingredients is one of the ways that I save money on groceries. So, when I had leftover tortillas from eating as many massaman curry tacodillas as I could stuff into my face, I decided to use the rest for broccoli tacos.
Besides, after seeing Lazy Smurf’s Taco Cleanse, I’m kind of obsessed with tacos!
When we do taco night around here, I like to go build-your-own style. I put all of the ingredients out, and Dave and I pile them into our tortillas. For these broccoli tacos I picked up some yummy pea shoots and a ripe avocado, and I always put out Vegenaise or vegan sour cream, if I have it in the house. Vegenaise on a taco might sound a little gross, but just a little bit makes it really extra tasty.
At first glance, these broccoli tacos might be looking like they involve a lot of cooking, but they come together pretty quickly. While the veggies roast up in the oven, you can prep and cook the beans. It all timed out beautifully for me!
Roasted Broccoli Tacos
This makes plenty of beans and veggies, so you could probably stretch this to feed three of four people, if you wanted!
Yield: 2 servings
- 4 smallÂ flour tortillas
- 1 batch roasted broccoli and potatoes (recipe below)
- 1 batch boozy black beans (recipe below)
- your favorite taco toppings – we used pea shoots and sliced avocado, but you could use spinach, vegan cheese, vegan sour cream…have fun with it!
- Spoon a couple of tablespoons of the broccoli and black bean mixture into each tortilla, add whatever toppings you’re using, fold in half, and serve!
Roasted Broccoli and Potatoes
Trade secret: I totally cheated and used the bagged broccoli that’s already cut up.
- 2 cups broccoli, cut into small florets
- 2 red potatoes, 1/2″ diced
- 1 shallot, chopped
- 1/4 cup olive oil
- 1/2 teaspoon each chipotle chili powder and turmeric
- Preheat the oven to 375F.
- Toss all of the ingredients together in an oven safe baking dish and bake for 45 minutes to an hour, until the potatoes cook through and brown slightly.
Boozy Black Beans
- 2 tablespoons olive oil
- 1/2 a red onion, chopped
- 1 15 ounce can of black beans, drained and rinsed
- 1 small red pepper, sliced thinly
- 1 cup good beer – I used Sweetwater IPA
- 2 cubes low-sodium bouillon
- 1 tablespoon of lime juice
- Heat the oil in a small saucepan and cook the onion and pepper until they soften.
- Add the remaining ingredients except the lime juice. Bring to a boil, then simmer on low for 15-20 minutes.
- Just before serving, stir in the lime.