The Vegan Vigilante and Puerto Rican Bean Tortillas

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Another day, another dinner! Join the Vegan Vigilante as he surprises people with a Puerto Rican bean tortilla dinner straight from the contents of their own fridge!

For the second week of the Vegan Vigilante, we here at Sunwarrior send Jason Wrobel out into the world ill-prepared to face the kitchens of his friends once more. He is going into the home of Jason and Jessica to prepare a healthy, plant-based, delicious, and affordable meal for a family, using only the ingredients and equipment they happen to have on hand. It’s a tall order, but we think J-Wro can handle it. His friends aren’t vegan, but they are willing to hand over their dinner plans to one master chef for an evening. Jason will attempt to fill their bellies, please their palates, and make them happy. We don’t make things easy for him.

Digging through the cupboards, drawers, and fridge will reveal some surprises, both good and bad. Most of us have some decent options on hand, even if we don’t use them well. Jason pulls out the very best and decides to go with his Puerto Rican roots for some amazing tacos incorporating rice, beans, bell pepper, mushrooms, tomatoes, zucchini, and fried bananas. Fried bananas, people! Surprising choice for a family that hasn’t tried much in the way of plant-based living, J-Wro. A fresh lime, avocado, and mango salsa add even more flare. Will his friends join the Clean Plate Club? Will they walk away in disgust? Will they ask for seconds? You’ll have to watch to find out.

The Vegan Vigilante and Puerto Rican Bean Tortillas

Ingredients

  • 3 tablespoons coconut oil
  • ¼ teaspoon Himalayan sea salt
  • 1 orange pepper, chopped
  • 1 purple onion, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 zucchini, chopped
  • 1 cup mushrooms, chopped
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 can black beans, rinsed
  • A pinch crushed red pepper
  • A pinch Pico de Gallo seasoning
  • 2 bananas, sliced
  • 2 avocado, diced
  • 1 mango, diced
  • 1 lime,
  • 1 package small tortillas
  • A handful of fresh spinach
Total Time

Prep Time

15 min

DIRECTIONS

Heat up 1 tablespoon coconut oil in fry pan and add onions and sea salt. Sauté for a few minutes. Add pepper zucchini and mushrooms to fry pan. Add black pepper and garlic powder and mix into vegetables. Add tomatoes and black beans. Heat until it sizzles. Remove from heat and set aside.

In new fry pan heat 2 tablespoons coconut oil and place sliced bananas in a single layer in the oil. Cook on one side until golden brown. Turn heat to low when you flip them to the other side. Squeeze lime over diced avocado and mangos.

Heat up tortillas.

Assemble by placing a thin layer of spinach over the tortilla, a layer of the vegetable mixture over that, a spoonful of the mango avocado mixture over that, and top with the caramelized bananas.

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