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Prep time
15 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Everyone’s favorite holiday of the week just got better. Shake up Taco Tuesday with some inclusive vegan options that will leave you wanting more. Whether tacos, quesadillas or a bowl, you're sure to make something the whole family will love.
—Marie Lynn Whitted
Ingredients
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1 cup
plant-based protein
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1/2 cup
dairy-free cheese
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1/4 cup
red onion, diced
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1/4 cup
peppers, sliced
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1 packet
plant-based tortillas
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1 cup
rice
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1/4 cup
jalapenos, sliced
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1 pinch
salt and pepper, to taste
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1 pinch
cilantro
Directions
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In a large, lightly oiled skillet, heat your protein until brown. Season with salt and pepper and bring to a simmer on low. You can choose from a tofu, grounds, or slices. TRY IT: The Very Good Butchers Taco Stuff'er. These plant-based grounds will crumble to perfection. For a chicken alternative, check out non-GMO Tofurky Chick'n. Add in an Asian twist with the Thai Basil variety.
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Add sliced peppers, diced onions and jalapenos. Toss or stir gently until tender. Set aside.
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Heat tortillas until warm or crispy. Top with protein-veggie mix. TRY IT: Siete Tortillas. Whether burrito- or taco-sized, they're gluten- and grain-free.
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Top it all off with a dairy-free cheese and cilantro leaves. TRY IT: Fiesta Blend Moocho Shreds are a gluten-free, non-GMO option for topping any dish.
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PRO TIP: Ditch the tortilla for a delicious rice bowl. Add in Super Lucky Elephant Thai Hom Mali Coconut Jasmine rice for a tropical meets Thai meets Mexican bite.
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