Jason Wyrick
Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling author; has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary; and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. Find him on Instagram and Facebook.
see more from this author
Comments (2)
This recipe is close but not authentic! The beans are pinto beans not black. Black does not look appetizing! The tortillas are dipped in hot oil, then dipped in bean sauce and tortilla is dipped on both sides then folded like a taco! The tacos are placed on platter, topped with cheese, onion, tomato, guacamole, vegan sour cream, salsa and shredded lettuce.
Hello, when we refer to Mexican food and the word authentic is use …. There is nothing authentic in oil or sour cream, oil was never use by indigenous people in the land now know as México neither the sour cream, both are products of colonization and the industrialization… So the recipe is as good as it gets to a healthy way of eating whole food plan base as ancestors did eat in the land many years ago and the recipe is as authentic as it gets as many indigenous groups ate in my hometown