Black Bean & Seitan Tacos Recipe

Name: Black Bean & Seitan Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; ¾ cup chopped onion; ½ teaspoon dried oregano; 2 garlic cloves, minced; 1 jalapeno pepper, seeded and minced; 1 tablespoon dry sherry; 1 tablespoon Braggs liquid aminos; 15 ounces black beans, undrained; 8 ounces chicken seitan, finely chopped; ½ teaspoon black pepper; 12 taco shells; 2 cups shredded romaine lettuce; avocado

Servings: persons

2 teaspoons olive oil
¾ cup chopped onion
½ teaspoon dried oregano
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tablespoon dry sherry
1 tablespoon Braggs liquid aminos
15 ounces black beans, undrained
8 ounces chicken seitan, finely chopped
½ teaspoon black pepper
12 taco shells
2 cups shredded romaine lettuce
avocado

1
Heat oil over medium heat.
2
Add onion, oregano, garlic, and jalapeno and cook 8 minutes, stirring frequently.
3
Stir in sherry, soy sauce, beans, and seitan, bring to a boil then cook until liquid almost evaporates.
4
Season to taste.
5
Prepare taco shells.
6
Spoon about 1/3 cup bean mixture into each shell, top each taco with lettuce, avocados, and other desired toppings.
7
serve.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, ¾ cup chopped onion, ½ teaspoon dried oregano, 2 garlic cloves, minced, and more.

Yes, Black Bean & Seitan Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean & Seitan Tacos

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