Engine 23

OMG!

I was totally surprised when I ate this lunch. I only wish I had some taco seasoning, but for what I had this was excellent.

salt and pepper
2 tsp paprika
2 tsp turmeric
1/2 sweet potato
1/2 green pepper
1/2 red pepper
3 tbsp tomato paste
1/4 can black beans
1/4 cup Quinoa
1/4 cup rice
3 leaves of cabbage
salt and pepper
4 to 6 tortillas
1/2 can of black beans
3 to 4 slices of vegan cheese, or 1/2 cup shredded cheese.

Prepare the rice and Quinoa as directed. Set aside.
Cut the sweet potato, green pepper and red pepper into 3 inch long shoe strings about 1/4 inch wide.
Cut the cabbage into thin strips about 1/4 inch wide.
In a pan, put about 1/2 cup of water cover and simmer the cabbage and sweet potato and peppers. Once the water is gone and everything is getting soft, add about 6 tbsp of olive oil and finish cooking the veggies. Add the tomato paste, salt and pepper, turmeric, and paprika. Stir often.

Warm up some black beans in a pan, and if possible, mash it into a paste.

Once everything is cooked get ready to make the soft shell tacos.
Start with a tortilla, add some black bean paste, rice, quinoa, cabbage/sweet potato/pepper mix, and finally vegan cheese.

I added a pear to go with my meal. It turned out fantastic, but if I had the opportunity I would of used some different spices as I said before.