By Lisa M. Pressey
This vegan chicken taco is bursting with flavor and nutrition. Between the plant-based chicken, black beans and corn you get plenty of protein. Beans lack the amino acid methionine, but corn is high in methionine, so together they create a complete protein. In addition, vegetables offer vital nutrients such as, fiber and phytochemicals to keep you healthy. The shell is made from flax seeds which only increase the fiber, protein and nutrient content. Furthermore, the spices add their own nutritional elements.
Contrary to what you’re thinking, vegan food can be just as flavorful as meat based meals. It’s all about the seasoning! The combination of cumin, smoked paprika, chili powder and dried cilantro create a flavor profile that will delight your taste buds. Cumin has warm earthy tones, while smoked paprika and chili powder add a little heat. Cilantro adds a citrusy taste to make it complete.
INGREDIENTS
- Box of Dr. Prager’s plant-based chicken
- can of sweet corn
- can of black beans, drained and rinsed
- 1 small red onion, sliced
- 1 bell pepper, any color
- can of diced tomatoes
- 1 tablespoon chili powder
- 1 tablespoon dried cilantro
- 1/4 teaspoon cumin
- 1 teaspoon smoked paprika
DIRECTIONS
- Heat a frying pan over medium low heat with a small amount of canola oil.
- Get the shells ready by heating them up in a pan, microwave, or oven. Wrap them in foil to keep warm.
- Slice the red onion, then add it to the pan. Once they begin to soften add the beans, corn, and peppers, then cook for about 3 minutes to warm through.
- In a separate pan, put a small amount of oil and heat on medium high. Cut the chicken into pieces, then add to the pan and cook for about 7-8 minutes.
- Add tomatoes and spices, then combine.
Putting Together the Vegan Chicken Taco
Finally, place a shell in the dish. On one side of the shell add the chicken and tomato mixture, then the vegetables. Fold the tortilla in half and enjoy!
Ultimately, I am looking to prepare meals that deliver on flavor as well as fit into my dietary guidelines. The end result must be gluten free and dairy free. I am working on vegan recipes, after getting a breast cancer diagnosis. Among other things, this diet has helped keep me cancer free for 2 1/2 years.