These Chilli Corn Vegan Tacos combine spicy grilled corn with smooth “cheesy” sauce, creamy avocado, black beans, quinoa and zesty tomato. Inspired by traditional street corn, this version is loaded with delicious healthy goodness.
In the many years BPBE (before plant-based eating) I loved Mexican cooking and one of my favourite things to eat was Mexican Street Corn or Elote. Spicy grilled corn ears rolled in a tangy mayonnaise/sour cream, dairy-coma inducing cheese sauce. Good times. I still love the Mexican but the dairy is out. Having said that, I have come across some vegan recipes for Elote from Kristie at The Mostly Vegan and Margaret at The Plant Philosophy. Phew, thank goodness for inventive vegans.
This Chilli Corn Vegan Taco recipe is Elote-inspired but packs a huge nutritional punch. With a cheese sauce made with sweet potato, cauliflower and cashews this version is health and tastebud friendly.
Add to the mix quinoa and black beans cooked in garlic, fresh tomato and coriander salsa and creamy avocado and this little taco is a protein happy, vegetable laden bite of yum. And mostly toddler friendly.
In my efforts to get our little one to eat better, I am ever creative with my recipes hiding as many vegetables as I can. While the corn in these chilli corn vegan tacos was too spicy, our small hooligan did eat tortilla chips with the “cheese” sauce (cauliflower and sweet potato), the salsa (tomato, coriander and onion) and the avocado. Not bad.