Vegan and Gluten-free tacos

This was the delicious result of me being lazy and not wanting to go grocery shopping.

Ingredients:

Tortilla
1 wedge of cabbage
(For this meal, I used a red cabbage)

Bring water to a boil in a large pot.  Place the wedge of cabbage into boiling water and lower the temperature.  Let the cabbage wedge simmer for 8 minutes.  Turn off the heat.  Remove cabbage from the water and allow to drain in a colander.  Once the cabbage is cool enough to handle, dismantle the cabbage and lay out the cabbage leaves until you are ready to fill your tacos.

Pico de Gallo
2 roma tomatoes
1 tablespoon of freshly chopped cilantro
1 shallot
1 lime
1 pinch of salt

Chop the tomatoes and shallot into similarly sized pieces.  In a small bowl, combine the chopped tomatoes, shallot, cilantro, the fresh juice of half of the lime, and salt.  Toss and set aside.  This is your garnish.

Filling

1 can of black beans, rinsed and drained
2 garlic cloves, minced
1 shallot
1 cup petite peas or regular green peas
1 medium sized zucchini, diced
2 teaspoons olive oil
1/2 teaspoon salt

In a large skillet, toss all of the filling ingredients with olive oil and salt.  Turn the oven on a low broil, place the skillet in the oven, and allow to cook until slightly crispy - anywhere from 10 to 15 minutes.  If you get impatient, turn the broiler on high heat.  Just keep an eye on the filling.

Once the filling looks crispy on the edges, remove it from the oven.

Now assemble your tacos, top off with pico de gallo, and a dab of your favorite hot sauce.

Enjoy!