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

Ingredients

250 g black beans

1/2 eggplant

1/2 zucchini

1 medium carrot

1 cup tomato sauce

1 onion

3 cloves of garlic

1/2 tablespoon ground cumin

1 teaspoon paprika

Salt and pepper

1 tablespoon olive oil

1/2 glass of white wine

1/2 avocado

Vegan "Cheese"

4-6 Wraps

 Instructions

Cut the eggplant into slices and spread it on a baking tray with salt. After 20 minutes, wipe off any excess liquid with a paper towel. Then cut the eggplant into squares and set aside.

Chop the onion and garlic, then cut the carrot and courgette into cubes.

In a frying pan, add the olive oil and onion and sauté over medium heat until the onion is translucent. Add the beans and stir.

Then add the garlic, carrot, courgette and eggplant and sauté for 5 minutes, stirring constantly.

Increase the heat to maximum, add the white wine and stir for 2 minutes until it evaporates.

Add the tomato sauce, and season, then reduce the heat to low 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!