Vegan Mexican Feast!

Everyone in our family adores Mexican food. It’s very easy to make it all plant-based and to use a lot of raw ingredients, so it’s a really healthy option too. The children love stuffing their taco shells, or filling their tortillas and rolling them up, and I purposely make too much of everything so we can enjoy lots of leftovers the next day!

Our meal today was totally gluten free as we used corn taco shells, with a few corn nachos on the side for dipping.

I made the following dishes:

Capsicum Medley

Fry the following ingredients in one tablespoon of olive oil:

2 red capsicums, deseeded and sliced into fine strips

1 yellow capsicum, deseeded and sliced into fine strips

1 large brown onion, sliced into fine strips

When the onions take on a ‘glassy’ look, add the following:

¼ tsp of chilli powder

¼ tsp of paprika

¼ tsp of onion powder

¼ tsp of cumin powder

¼ tsp of garlic powder

½ tsp of sea salt

Fry for a little longer, until all the vegetables are evenly coated with the spices, then turn down the heat and cover for 5 minutes.

Stir again and transfer to a serving bowl.

Chilli Non Carne

Fry the following ingredients in one tablespoon of olive oil:

1 red onion, diced

1 bulb of garlic, minced

After about 3 minutes, add:

5 large tomatoes, diced

1 tsp of paprika

¼ tsp of chilli powder

¼ tsp of cumin powder

After another couple of minutes, add:

3 cans of red kidney beans, drained and washed

Turn down the heat and cover for 5 minutes, then stir and transfer to a serving bowl.

Vegan Sour Cream

Find my recipe here

Creamy Guacamole

Find my recipe here

Pico de Gallo

Find my recipe here

I also served:

One bowl of shredded iceberg lettuce

One bowl of refried beans

I spooned the following layers in my taco shells, starting from the bottom upwards:

Refried beans

Capsicum

Guacamole

Chilli non Carne

Lettuce

Sour Cream

Pico de Gallo

They were totally delicious!