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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Seitan has a neutral flavor and a chewy, meatlike texture. Look for it in the refrigerated sections of health food stores or Asian markets. It may also be labeled wheat gluten. Ingredients:
2 teaspoons olive oil |
3/4 cup chopped onion |
1/2 teaspoon dried oregano |
2 garlic cloves, minced |
1 jalapeño pepper, seeded and minced |
1 tablespoon dry sherry |
1 tablespoon low-sodium soy sauce |
1 (15-ounce) can black beans, undrained |
1 (8-ounce) package seitan (wheat gluten), finely chopped |
1/2 teaspoon black pepper |
12 taco shells |
2 cups shredded romaine lettuce |
avocado salsa |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan; bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper.
2. Prepare taco shells according to package directions. Spoon about 1/3 cup bean mixture into each shell; top each taco with about 2 1/2 tablespoons lettuce and about 2 1/2 tablespoons Avocado Salsa.
3. (Totals include Avocado Salsa)
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