-
Prep time
15 minutes
-
Cook time
20 minutes
-
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
Continue After Advertisement
Ingredients
-
1 cup
plant-based protein
-
1/2 cup
dairy-free cheese
-
1/4 cup
red onion, diced
-
1/4 cup
peppers, sliced
-
1 packet
plant-based tortillas
-
1 cup
rice
-
1/4 cup
jalapenos, sliced
-
1 pinch
salt and pepper, to taste
-
1 pinch
cilantro
Directions
-
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.
-
Add sliced peppers, diced onions and jalapenos. Toss or stir gently until tender. Set aside.
-
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.
-
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.
-
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.
See what other Food52ers are saying.