12 white taco shells (I like La Tiara White Corn… they are small and very delicate and crispy)
2 cups black beans (from dried, or canned), drained
1 ripe avacado, peeled, pitted and diced
1 medium white onion, diced
2-3 medium tomatoes, diced
1 can sliced black olives
2 cups shredded Iceberg lettuce
1 cup Cheddar veggie shreds (I like Galaxy Nutritional Foods brand)
1 cup yellow corn (fresh, frozen or canned.. if using frozen, run warm water over it till it’s thawed)
2 teaspoons taco seasoning or 1 tsp. each chili powder and cumin
Vegan sour cream (or silken tofu with a little vinegar added to it)
Heat your taco shells in a 200 degree oven for 10 minutes. Set aside.
Heat beans in a small pan, adding your spices. Let simmer for about 10 minutes so the flavors mix well.
Break taco shells into bits on a plate and then layer beans, “cheese” shreds, and as many of the toppings as you like, finishing with the “sour cream”.
This serves 4 people fairly large portions, and comes out to approximately 400 calories per serving (give or take).