Taco with roasted pepper, corn, and avocado and refried beans
This was a yummy taco, made with a Food for Life Sprouted Corn Tortilla, refried vegetarian beans, roasted Anaheim pepper, broiled corn, and Casa Sanchez medium salsa with fresh tomato, red onion, and avocado. Topped of with Cashew Sour Cream (from the Millennium Cookbook) and a slice of red jalapeno.
This tasted very good, but in a decidedly lowfat way, if you know what I mean. Roasting the vegetables really brought out their flavor and the cashew sour cream added richness (although my version was a little too watery in texture). And, although now I've been eating more vegan meals, I can use soooo much less cheese and be satisfied, I missed the cheddar on this one. I have to confess, I added a few slivers to taco #2.
I found a relatively easy vegan "baja cheeze" recipe made from Brazil nuts, however, so stay tuned!