Tacos with vegan "cheese"

This vegan taco dish with cheese is a delicious meal that no one will be able to resist! We added black beans, lots of vegetables, and, for the topping, a delicious vegan "cheese" made from sweet potato, with avocados from our Equal Food basket!

Ingredients

• 250 g of black beans
• 1/2 eggplant
• 1/2 zucchini
• 1 medium carrot
• 1 cup of tomato sauce
• 1 onion
• 3 cloves of garlic
• 1/2 tablespoon of ground cumin
• 1 teaspoon of paprika
• Salt and pepper
• 1 tablespoon of olive oil
• 1/2 glass of white wine
• 1/2 avocado
• Vegan "Cheese"
• 4-6 Wraps

Cut the eggplant into slices and spread them on a baking sheet with salt. After 20 minutes, wipe off the excess liquid with a paper towel. Then cut the eggplant into small cubes and set aside. Chop the onion and garlic, then dice the carrot and zucchini.

In a skillet, add the olive oil and onion and sauté over medium heat until the onion is translucent. Add the beans and stir them in. Then add the garlic, carrot, zucchini, and eggplant and sauté for 5 minutes, stirring constantly.

Increase the heat to maximum, add the white wine and stir for 2 minutes until evaporated. Add the tomato sauce and season, then reduce the heat to minimum and cook for 5-7 minutes. Adjust the seasoning.

Serve in wraps with sliced ​​avocado and pour the "cheese" sauce over the top. Your vegan cheese tacos are ready!