Happy #TacoTuesday 🎃 🌮 ! Tacos have been a staple in my life lately so I made a version for fall : Ingredients : 3 taco shells ½ fresh pumpkin ½ head of purple cabbage ½ head cabbage 1 cup shredded lettuce 1 lime Pumpkin spice seasoning and Tajin to taste Directions : Preheat oven to 450°F Scoop out the pumpkin seeds, give them a quick rinse and mix them in a bowl with ½ teaspoon pumpkin spice Cut the pumpkin into medium sized chunks. Sprinkle with pumpkin spice and pepper. Roast for 30-35min until tender. In a separate tray place the seeds coated in pumpkin spice and roast until golden (7-15min depending on the size) In the meantime shred or cut thin stripes of purple cabbage and cabbage. Massage the lettuce in lime juice Reheat the taco shells and once the pumpkin is done assemble the tacos. Season to taste 🌶
Cook rice with the water lightly salted with a pinch of salt in a small pot. Once the rice has finished cooking add the lime juice and the chopped cilantro and set aside.
Drain the beans and rinse, then set aside. In a large pan add 1 tbsp of oil and cook the vegan taco meat until it’s browned. Then add the beans and the corn. Cook for about 2 minutes on medium high. Then add the seasonings with ½ cup water. Let it cook on low with a lid on.
Slice the avocado and prepare your wraps. Start of with some mushed up avocado slices, taco meat and bean mixture, add the rice, the cheddar cheese and roll into a burrito.
Heat a pan with some vegan butter and once it’s melted place your burrito in the pan and let it brown on both sides to seal it.