Vegan Sloppy Joe Tacos are unusual and delicious and they will take you under 20 minutes
Course Main Dish
Cuisine Mexican Style, Tacos
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 8Tacos
Calories 223kcal
Author Ginny McMeans
Ingredients
10ouncesbeefless ground beef, about 10 ounces
1tablespoonExtra virgin olive oil
15ouncespinto beans - drained
18ouncediced tomatoes
½cupsalsa, your favorite
2tablespoonsred wine vinegar
1tablespoonWorcestershire sauce - make sure you get a vegan variety
1tablespooncoconut sugar
Extras:
8taco shells
1cupcabbage
Instructions
Heat the oil over medium high heat.
Place in the beefless ground beef and brown.
Add the beans, tomatoes, salsa, reds wine vinegar, Worcestershire sauce, and coconut sugar. Heat to medium/medium high.
Cook and stir occasionally for 15 minutes.
Serve on taco shells. I kid you not!
IF SERVING NOW or in a COUPLE OF DAYS:
Heat through right before serving. I put the cabbage in the shell first. Then scoop in as much filling as you like leaving room for avocado and maybe some onions. Anything you like.
Video
Notes
IF FREEZING:Let cool to room temperature and then pack in rigid sided freezer safe containers.TO PREPARE AFTER FREEZING:Remove from the freezer and put in the refrigerator a few (4 to 6) hours before serving. Put the filling in a saucepan to heat through and serve.