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I’m a sucker for Mexican. Always have been, always will!

Back in the day after school I used to walk home to my Nans house and make myself a biiiiggggg bowl of dirty nachos… I say dirty because I would use half a packet of nacho cheese Doritos, cover them with cheese and salsa and then put them in the microwave for a minute…. trust me guys, girl has always been able to EAT!

My mum and I used to eat tacos at least once a week or have healthy ‘nachos’ but never once in my life had I ever had Mexican food without meat!

Since going vegan in April 2017 I’ve had to find new ways for me to enjoy all of the food I used to love before hand, but in a cruelty free and healthier way!

Creating new recipes is so fun and exciting for me and I could spend HOURS in the kitchen just plodding away making random stuff but what do I do when I don’t have hours to spend in the kitchen??

Well in times like these you need little ‘cheat’ options to make something quick and snappy but that is also freakin delicious!

This is by no means a hard recipe to go by and takes zero time at all if you are making tacos or burritos or something similar!

In the picture above I have made up some roasted sweet potatoes to have with it so you’ll need to give yourself an an extra 40 mins if you wanna make those babies too.


Tips:

When following a recipe, you should always adapt it to your tastes too. Its all good and well for me to give you my favourite recipes but you may not have the same taste buds that I do. So thats where your editing preferences come into play. Have fun with it, change it up and enjoy it!

Ingredients:

1 can of organic 4 Bean mix or Mixed Beans
1 can of organic crushed Tomatoes
1 packet of taco seasoning (look for the one with the least number of ingredients, preservatives etc)

1 can of Organic Corn
4 tomatoes
1 bunch of Coriander
1 Lemon or Lime
1/2 a red Onion diced fine
Pink Salt
Pepper

1 Avocado

Optional 

1 Sweet Potato


Method:

* If you are making the sweet potatoes now is the time to cut them up and rub them in coconut oil, place onto a baking tray and give generous amount of pink salt. Place in the oven for 40 minutes or until cooked all the way through.

Bean Mix:
Start by draining the 4 bean mix in the sink and rinsing well. Add to a medium sized saucepan. Add the can of tomatoes and cook on medium. Use half of the taco seasoning and stir well. Cook on low heat stirring occasionally. Cook until liquid reduces and mix starts to thicken.

Salsa:
Dice up the 4 tomatoes and add to large bowl. Drain and rinse the corn and add it to bowl. Using either a handheld chopper of using a knife, cut 3/4 the bunch of coriander into small pieces and add to bowl. Use the rest for garnish at the end. Dice onion very fine and add in as well (I use my Kmart hand chopper for both the coriander and the onions, shop for it here). Give a very good stir then add in 1/2 a Lemon or Lime juiced. Salt and pepper to taste.

Smash up an avocado in a separate bowl, use remaining lemon juice and salt and pepper to season.

Serve up potatoes or prepare taco shells or burritos and serve!

Serves 4


This is my quick and easy Mexican dish! I normally use this to make up some burrito bowls which are an amazing low carb healthy Mexican option!

If you don’t like to use taco seasoning from the supermarket, its extremely easy to replicate the flavours yourself if you have more time using paprika, cumin and chilli powder!

Happy cooking lovelys,

Steph x

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