Taco shells were on sale the other week, so here is a recipe for vegetarian tacos that turned out delicious…
Cook+prep time: approx 35-40 minutes
Ingredients: 4-6 taco shells, taco seasoning (or could just use chilli powder), 1/2 onion, 1 package vegetarian ground (my favorite is Yves Meatless Ground!), cheese (I used cheddar & pepper jack) and then any taco fixings you’d like (tomato, lettuce, avocado, olives, etc). Garnish with sour cream, salsa & guacamole.
Side dish: Spanish Rice mix, black beans (1/2 can) & 1/2 onion… I tend to “doctor” pretty much anything that comes in a box or jar!
Start cooking the rice per the box instructions.
Warm about 1/2 a can of black beans & set aside, covered.
Grate some cheese- I used cheddar.
I also grated up some pepper jack.
Put a thin layer of the cheddar & pepper jack on the bottom of the taco shells. Some people lightly toast the taco shells in the oven before adding the cheese + ground…totally up to you & how crispy you like your taco shells.
Add the veggie ground to the shells & pop in the oven for about 8 minutes (or until the cheese has melted) at 350.
While the tacos are cooking, chop up the taco fillers- avocado, lettuce, olives, etc.
Step 2 is to turn the tomato on it’s side and cut length-wise all the way down (holding the tomato w/your fingertips).
By now your tacos should be ready, so take them out of the oven & let cool for a couple minutes.
By now the rice should be ready, so add the other half of the onion to the rice.
Drain the black beans & add them to the rice.
Add the toppings to the tacos per your taste….