Our Top 3 Veggie Taco Ideas:

1. BEANS AND KALE TACOS 
Ingredients

• 1 tablespoon olive, avocado or coconut oil
• 2 garlic cloves, finely minced or grated
• 1 small white onion, chopped
• 2 cups cooked black beans
• 1 teaspoon chili powder (Mix Chinelos Ancho, Guajillo, Mulato chili powder)
• ½ teaspoon paprika 
• ¼ teaspoon cumin
• 1 cup filtered water
• 3 cups shredded Tuscan kale (curly kale, spinach, collard greens can also work)
• 
Sea salt and coarse ground pepper to taste
• Corn tortillas (Check for Gluten free pure corn tortillas)- You may also want to Oven Toast the tortillas and make tostadas instead)
• Additional toppings: chopped onions and fresh tomatoes, cilantro, fresh lime juice, feta cheese and guacamole (recipe below)

How to?
Heat oil over a low flame in a medium sized sauté pan. Add the garlic and onions and cook for about 4-5 minutes or until translucent.

1. Now add in the black beans, chili powder, paprika, cumin, salt, pepper and ½ cup of filtered water. Turn up the heat to medium and bring the beans to a simmer. Using a fork or spatula, mash the beans. Keep mashing the beans until your desired texture forms. (Tip: You may add a bit of Mexican Epazote which allows you to digest the beans better.
2. Add in the remaining ½ cup of water and 3 cups of shredded kale. Stir well, cover and simmer on low for about 3 minutes. Lift the cover and the kale should be bright green and slightly wilted. Stir once more and remove from the heat.
3. Assemble your tacos by layering the beans and greens with fresh guac and any additional toppings of your choice. Like them spicy? Go ahead and dash on with your also fresh made salsa.

2. SPICY POTATO TACOS
Ingredients

• canola oil
• 10 corn tortillas
• 2 tbsp. canola oil
• 2 medium russet potatoes, cut into 1/2-inch cubes
• 1 small onion, finely chopped
• 6 cloves garlic, minced
• 1/3 cup white wine vinegar
• 2 tbsp. finely chopped cilantro
• 1 1/2 tsp. kosher salt
• 1 tsp. chili powder (ancho, mulato, cascabel)
• 1/2 tsp. cumin
• 1 avocado, sliced
• 1 1/2 cups shredded cabbage
• 1 cup crumbled queso fresco (or other mild, fresh cheese)

HOW TO?
​Taco Filling

1. Boil and cook the potatoes until soft and smash them. 
2. Fry onion and garlic until golden into a pan. 
3. Add the potatoes and the vinegar and mix well with the onions and garlic.
4. Add and mix in the cilantro, salt, pepper, chili powder (Ancho, Guajillo, and if more spicy Arbol), and cumin until you have a nice mixture.
5. Evenly distribute the potato mixture into the tortillas previously slightly softened rolled them and close with a toothpick. Set them into the oven for 10 minutes 200 C until crispy. This is our version of healthy "tacos dorados" without frying them.
6. Top with avocado, cabbage, and cheese, and more salsa. (sour cream also to taste)
   Tip for the tortillas: you can fill the tortillas and roll them using a toothpick close to the taco and fry until tortillas are golden. Or you can just warm up the tortillas to make soft tacos.

3. HIBISCUS FLOWER TACOS
Ingredients
For the Hibiscus Filling

• 4 cups water
• 1 cup dried hibiscus flower, rinsed
• 1 tablespoon Olive Oil
• 1/4 cup chopped onion
• 2 serrano peppers, sliced
• *salt
• 12 gluten free corn tortillas (available at www.chinelos.hk)

For the Guacamole

• 1 avocado
• 1 tablespoon
• lemon juice
• 1 clove garlic, pressed
• *salt

HOW TO?
Make the filling: Bring 4 cups of water to boil. Add the dried hibiscus, turn the heat off and let it steep for 30 min. to an hour.steep for 30 minutes to an hour. Strain the mixture and save the tea to make agua fresca. Rinse the hibiscus flowers with clean water. Add the strained hibiscus flowers to a food processor fitted with the metal blade attachment and pulse until chopped.
In a pan set over medium heat, add oil and chopped onion, when it starts to brown add the hibiscus flowers. Mix constantly so the onion does’t burn. When the hibiscus flowers are starting to brown, add a generous pinch of salt and the serrano peppers (if you don't have serrano peppers, you may add any chili in powder). Let warm and set aside.
Warm your tortillas and add a spoon of the hibiscus flower mix and add guacamole, or simply avocado slices and salsa up to taste.