Vegan Tacos

Heyooo, it’s #tacotuesday!ย ๐ŸŒฎ

I love making these tacos because they’re really filling and super yummy. Big bonus: this recipe is high in protein (about 30g)! I recommend serving these tacos with a side of your favorite veggies to have a well balanced meal. So let’s begin, shall we?

Ingredients

  • Old El Paso Taco Kit Stand ‘n Suff (~$3)
    • 2 taco shells (one serving)
    • seasoning
    • mild sauce
  • 1 cup of Boca Veggie Ground Crumbles ($5)
  • 1 can of Pink Beans (~$1)
  • Olive oil
  • Bragg Nutritional Yeast (~$6)
  • Sea Salt
  • Pepper
  • Minced onion seasoning
  • Chili Powder
  • (Optional) Hot sauce

Instructions

  1. Boil the can of pink beans; turn heat down low after boiling for 2-5 mins
  2. In a separate pan, turn heat up high and pour olive oil
  3. Empty 1 cup ofย Boca Veggie Ground Crumbles once oil is hot; separate pieces in the pan, stir
  4. Stir in salt, pepper, and onion seasoning to beans (to taste)
  5. Add the same seasonings to taco “meat” along with seasoning from taco kit (to taste)
  6. Once the beans are fully cooked, add to pan with taco “meat”; stir together adding additional seasoning if needed
  7. Fill taco shells with the mix (~2 tablespoons each)
  8. Shake nutritional yeast onto taco for “cheesy” flavor, drizzle mild sauce; place in microwave for ~30 secs to allow nutritional yeast to melt a bit
  9. Save leftover mix for ~2-3 more servings

Approx time for recipe: less than 30 mins

Approx price (assuming basic seasonings do not have to be bought): ~$15

Adding beans to the taco “meat” adds protein and makes it more substantial, which leaves me full longer! Firm beans like the pink ones blend perfectly with the mix too.

Sound off: What’s your favorite topping for tacos? Comment below! ๐ŸŒฑ

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