April 1,2020

Tacos “El dia de los muertos”

Servings: Time:

Course Dinner, Lunch, Main, tapas
Cuisine Mexican
Keyword Rocoto, Tacos, vegan minced meat
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 tacos


  • 1/2 red onion ground
  • 1/2 red onion sliced (keep separated)
  • 1/2 large carrot ground
  • 16 oz vegan minced meat
  • 1 cup black beans drained
  • 1/4 cup fresh cilantro chopped
  • 2 tsp fresh Peruvian rocoto pepper, ground or to taste, it's very hot!
  • 1 tbsp Cholula sauce (or other hot sauce)
  • 1 cup tomato sauce add more if the mix is too dry
  • 1 tsp sugar
  • olive oil, salt, pepper


  • 1. Warm two spoons olive oil in a large skillet and pan fry the ground onion, carrot and rococo pepper for about 10 minutes, or until tender.
  • 2. When ready, place the minced meat in the pan and cook 10 minutes more, stirring frequently.
  • 3. Add black beans, tomato sauce, cholula sauce, cilantro, salt and pepper to taste. Stir to combine and cook 5 minutes longer.
  • 4. Warm a smaller skilled with one spoon olive oil and gently pan fry the sliced onion and the tsp sugar for 5/7 minutes, or until lightly caramelized.
  • 5. When the ingredients are ready assemble the tacos: place the shells on a board, fill with one portion of the meat mix and top with a few slices of sweet onion.
  • 6. Serve hot with pico de Gallo, guacamole or side dishes of choice.

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