Snappy Tacos

• 4 tsp. vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12-oz. pkg. soy crumbles, plain or taco-flavored
• 14 cup dark beer
• 1/2 cup low-sodium vegetable broth
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 2 large jalapeno peppers, seeded and finely chopped
• 12 cup salsa, drained
• 1/2 cup chopped cilantro
• 8 taco shells
• shredded lettuce
• Salsa
• shredded Jack or Tex-Mex soy cheese
• Sliced avocado
• soy sour cream
• chopped scallions

1. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat.
2. Add 14 cup onion and 14 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes.
3. Reduce heat and mix in soy crumbles, beer and broth.
4. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes.
5. Transfer mixture to plate and set aside.
6. Wipe out skillet.
7. Heat remaining 2 teaspoons oil in skillet over medium-low heat.
8. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes.
9. Add chili powder, oregano and jalapenos, stirring until mixture is fragrant, about 30 seconds.
10. Add reserved crumbles, salsa and cilantro and stir well.
11. Season to taste with salt and pepper.
12. Cook, stirring occasionally, 3 to 4 minutes.
13. Spoon 14 cup filling into each taco shell.
14. Top with some or all garnishes and serve hot.

vegetable oil, onion, garlic, soy crumbles, dark beer, vegetable broth, chili powder, oregano, jalapeno peppers, salsa, cilantro, taco, shredded lettuce, salsa, soy cheese, avocado, soy sour cream, scallions

Taken from www.vegetariantimes.com/recipe/snappy-tacos/ (may not work)