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Vegan Tacos
Karina used leftovers from dinner to make these veggie tacos. (Photo: Karina Arnold)
Karina Arnold experimented with leftovers from Mexican restaurant Caliente to make a fresh, delicious meal.
2 corn tortillas
1 Tbsp. coconut oil
Vegetables, guacamole, black beans (Karina used leftovers from the restaurant Caliente)
Salt, pepper and hot sauce to taste
Line a skillet with coconut oil over medium heat. Coat both sides of the corn tortillas with the melted coconut oil and place flat on skillet. Warm both sides. Add veggies and sauté in remaining coconut oil with black beans. While cooking, spread guacamole on warm tortillas. Then add veggies and black beans. Season and drizzle your favorite hot sauce for added flavor.
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