This is a simple and quick recipe that really doesn’t involve any cooking. Tacos are always a go-to food for me, but I really wanted to try them with this new vegan feta cheese I purchased from Violife Foods. This company makes other great cheeses too, and this product is a little newer to the market…at least here in the US. Anyway, it comes in a block in water, much like traditional feta. The Mexican version of feta is Cotija cheese, and it’s often used on tacos. Crumbled over the tacos, along with fresh cilantro and a little lemon, it was just perfect. This is a much healthier alternative to dairy cheese and has a very similar flavor to traditional feta cheese. Look for Violife and other delicious plant based cheeses in the produce section of the grocery store. More and more of these dairy free cheese alternatives are popping up in stores every day, so keep an eye out for them. If you don’t like one, try another. You’ll be sure to find one that you like.
Drain the can of beans and set aside. If using flat corn tortillas, you can just warm them in a dry pan for a few minutes. If using taco shells, place them in the oven for a few minutes according to package directions. In a pan on medium to low heat, add the beans and season with chili powder (and salt, pepper or garlic powder to preferred taste). You may want to mash some of the beans with a fork to soften them, and/or add some veggie broth or water if too dry. Add a little lemon or lime and stir. Remove pan from heat and divide the beans among the tortillas; then crumble the vegan feta on top of each taco. Add some fresh cilantro, and that’s it!