Black Bean & Seitan Tacos

• 2 teaspoons olive oil
• 34 cup chopped onion
• 12 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon dry sherry
• 1 tablespoon Braggs liquid aminos
• 15 ounces black beans, undrained
• 8 ounces chicken seitan, finely chopped
• 12 teaspoon black pepper
• 12 taco shells
• 2 cups shredded romaine lettuce
• avocado

1. Heat oil over medium heat.
2. Add onion, oregano, garlic, and jalapeno and cook 8 minutes, stirring frequently.
3. Stir in sherry, soy sauce, beans, and seitan, bring to a boil then cook until liquid almost evaporates.
4. Season to taste.
5. Prepare taco shells.
6. Spoon about 1/3 cup bean mixture into each shell, top each taco with lettuce, avocados, and other desired toppings.
7. serve.

olive oil, onion, oregano, garlic, pepper, sherry, braggs, black beans, chicken seitan, black pepper, taco, shredded romaine lettuce, avocado

Taken from www.food.com/recipe/black-bean-seitan-tacos-200154 (may not work)