Vegan Taco

• 1 red capia pepper
• 4-5 pieces of dried tomatoes
• 2 cups Mexican beans
• 1 cup canned corn
• Half a cup of pickled jalapeno peppers
• 4 pieces of ready made taco buns

For the sauce:

• 1 onion
• 1 tablespoon of olive oil
• 1 tomato
• 2 cloves of garlic
• 1 teaspoon of granulated sugar
• 1 teaspoon vinegar
• 3-4 sprigs of parsley

Dice the pepper and sun-dried tomatoes and put them in a large bowl. Add the Mexican beans, canned corn, and pickled jalapeno peppers and mix. To prepare the sauce, chop all the ingredients except parsley into small backgammon dice, and finely chop the parsley. Lightly sauté the garlic and onion in olive oil.

Add tomatoes, parsley and granulated sugar and cook until the tomatoes get juiced. Remove from the stove and add the vinegar. Stuff the Mexican bean mix between the taco buns. Top with tomato sauce and serve warm.