Taqueria Tacos, Vegan Style

These are vegan? Yes!

There's a taco shop on every block in the Mission District in San Francisco, but the best place is simply called La Taqueria (translation: The Taco Shop).  Alas, there is no vegan option (although, they could probably ditch the cabeza and lengua and make room for a sour cream alternative.)  Since I had a craving, I thought I'd try to recreate these award-winning tacos at home, vegan-style.  They were spectacular, if I do say so myself.  Hubby and kids loved them, too.  The Follow Your Heart sour cream was really too good to be true.  I'd say you could make these without telling anyone they were vegan and they wouldn't know any different.  Yum, and way better for you than the original.

1 Tbsp EVOO
1/4 cup chopped organic yellow onion
1 can organic pinto beans
Salt and pepper to taste
6 organic corn tortillas (try La Tortilla Factory Sonoma Hand Made Style)
Shredded vegan jack cheese
Herdez Salsa verde (this is important)
Fresh red salsa
Fresh guacamole
Sour cream alternative
1/4 cup chopped organic cilantro

Heat oil in sm/med pot and sautee onion until just soft.  Add beans and salt/pepper, simmer for 10 min, stirring occasionally.  Heat tortillas. I like to put them in a nonstick pan on low, top with a pinch of cheese and cover.  Remove when toasty and melty, then fill with the beans (use a slotted spoon), salsas, guac, sour cream, and top with cilantro.

makes 6 tacos