Food, Recipes

Freedom Friday: Spicy Cool Allergen-Free Tacos

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Allergen-free Vegan Spicy Cool Tacos

Introducing our new column, Kate’s Freedom Friday, which will feature allergen-free recipes that’s also 100% vegan!

These spicy cool tacos are free of the seven major food allergens and are free of cruelty! Yay vegan! I love ceviche and I created a recipe for it a while back that will be included in this one. These are a great end-of-summer BBQ hit as they are very portable and not very messy as we all know tacos can be. The slight spiciness of the veggies and the cool citrusy flavors in the ceviche pair nicely with a cold white wine or summer ale! Enjoy!

Spicy Cool Allergen-Free Tacos

(Makes 10 tacos)
1 package yellow or white corn tortillas (Mission brand works well)
2 medium tomatoes, sliced thin
1 large yellow onion, chopped fine
1 large green bell pepper, sliced thin into strips
1 large red bell pepper, sliced thin into strips
1.5 cups black beans (cooked)
1 bunch fresh cilantro, chopped
2 avocados sliced lengthwise
1 tbsp. Frank’s Red Hot Original hot sauce (or another allergen-free hot sauce)
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. ground black pepper
½ tsp. cayenne pepper powder

1. Preheat oven to 350F, spray a baking sheet with non-stick spray, lay tortillas on baking sheet and place in oven
2. Heat 1 tsp. olive oil in a large pan until small bubbles begin to form (do not let it smoke)
3. Add onions and peppers to pan and fry until onions begin to brown, add black beans and mix thoroughly until beans are heated through (keep ingredients moving in pot with a spatula)
4. Add tomatoes to veggies and continue to mix well
5. Sprinkle in cayenne pepper, salt and black pepper and mix well; add hot sauce
6. Remove from heat and cover pan
7. Remove tortillas from oven and drizzle remaining olive oil on each
8. Place aluminum foil under each tortilla (carefully, they will be HOT) and fill them with the vegetable ingredients
9. Top with ceviche, avocados and cilantro and wrap tortillas lengthwise and then in their individual foils. Enjoy your tacos!

Easy Ceviche Recipe

1 Large Tomato, sliced fine and chopped
1 Large Onion, diced
1 Large Green Pepper, sliced fine and chopped
1 tsp. Sea Salt
1 tsp. Olive Oil
Frank’s Red Hot Original Hot Sauce (or any other allergen-free hot sauce)
1 tsp. Lemon Juice
Lemon Herb Seasoning (Optional, but awesome)

1. Place all veggies into mixing bowl (not metal)
2. Add olive oil, lemon juice and a tiny drip of hot sauce and mix vigorously until coated
3. Sprinkle a pinch of sea salt, and Lemon Herb Seasoning into bowl, mix around

 

Photo: Peaceful Dumpling

[Editor’s note: I made these for the purposes of taking photos for this post and can 100% vouch for the deliciousness of these tacos. I thought I made some mean tacos but these were out of this world. I made only 2 mistakes: making half the recipe and cutting the foil too small. Even if you think you’ll only want 5 tacos for the two of you, make 10. Or you’ll want to lick the entire saute pan for the juice, not that I’d ever do anything like that…xxJuhea]

vegan tacos

 

 

 

Kate Coffey
Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.
Kate Coffey

@fascinatedblog

Vegan, outdoor explorers & sunshine lovers. Fighting the good fight to end the animal cruelty madness and bring healthy back. Don't let a moment pass you by.
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