Busy times — and that’s just what this week has been — call for quick meals. That being said, I’ve never been a person who eats just to eat; I eat to nourish, satisfy, and experience flavors regardless of how quickly the minutes in a day tick, or in this case slip, away. I’ve found my mind teetering between excitement and worry this week as I simultaneously anticipate a gloriously warm trip to Miami Beach this weekend and fret over my little furry friend’s ailments between multiple trips to the ER and regular vet (don’t you start fretting, too — paws crossed, mind positive, and heart purring, he knows he can fight his way through this). With nearly every free and working minute dedicated to Jack this week, there has been little time for cooking or meal-planning (which is fine by me as long as he’s A-okay). Thus, in a frantic attempt to avoid microwavable food items for every meal of the day, I was able to find this throw-together and ingredient-light meal for vegan “chorizo” tacos. It’s the perfect “in-a-pinch” weeknight meal and the spicy oomph it packs is enough to warm your spirits during worrisome or chilly times.
Vegan “Chorizo” Tacos (Serves 6)
Adapted from Taqueria Los Gorditos
1 tsp olive oil
1/2 white onion, sliced
2 tsp chopped, seeded jalepeno
2 8-ounce packages seitan chorizo
12 corn or 6 wheat tortillas, warmed
diced white onion
chopped fresh cilantro
1. Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add seitan chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes. Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
2. Stack 2 warm corn or 1 warm wheat tortilla for each taco. Spread 2 tbsp refried beans over each stack. Top with seitan chorizo mixture, dividing equally among 6 tortillas. Sprinkle with diced onion and cilantro.