Craving a delicious, satisfying meal that’s on the table in under 20 minutes? Look no further than these Timesaving Tacos! The beauty of this recipe is its simplicity and customizability. Just set out all the colorful fillings in bowls and let everyone become their own taco artist. It’s a fantastic way to please everyone, from picky eaters to seasoned foodies. This setup is also perfect for gatherings, as you can easily include other options to cater to different dietary needs. Ready for the easiest Taco Tuesday ever?
Yields: 10 tacos
Ingredients
• 1 14-ounce / 398 mL can vegetarian refried beans
• 10 hard taco shells or soft tortillas
• 2 cups / 500 mL shredded lettuce
• 1 cup / 250 mL chopped tomato
• 1 large carrot, grated
• 1 ripe avocado, chopped
• 1 cup / 250 mL salsa
• 1 cup / 250 mL grated non-dairy cheese, optional
Instructions
1. Gently warm the refried beans in a small saucepan over medium-low heat. If they seem too thick, stir in a tablespoon of water at a time until you reach your desired consistency.
2. While the beans are warming, heat the taco shells in a 250°F / 120°C oven for 1-2 minutes until they are warm and crisp.
3. Arrange all your toppings—lettuce, tomato, carrot, avocado, salsa, and optional non-dairy cheese—in separate serving bowls.
4. Set out the warm taco shells, warm beans, and all the topping bowls to create a “build-your-own” taco bar. Let everyone assemble their perfect taco!
Nutritional Information
• Nutrition Per Taco
• Calories: 145
• Protein: 4 g
• Fat: 7 g
• Carbohydrates: 19 g
• Fiber: 5 g
• Sodium: 293 mg
Pro Tips
• Add a pinch of chili powder, cumin, and a squeeze of lime juice to the refried beans while they warm up for an instant flavor boost.
• For a heartier meal, mix in a cup of cooked black beans, lentils, or crumbled plant-based ground with the refried beans.
• Chop all your veggies ahead of time and store them in airtight containers in the fridge. This makes assembly even faster on a busy night.
• A squeeze of fresh lime juice or a few pickled jalapeños over the finished taco will brighten all the flavors.
FAQ
Q: How can I add more protein to these vegetarian tacos
A: To boost the protein, you can mix cooked black beans, lentils, or crumbled plant-based ground meat into the refried beans. A sprinkle of toasted pumpkin seeds on top also adds a nice protein and flavor boost.
Q: Are these refried bean tacos vegan
A: Yes, this recipe is easily made vegan. Simply ensure your brand of vegetarian refried beans is lard-free (most are) and use the optional non-dairy cheese or omit it. All other ingredients are naturally plant-based.
Q: Can I prepare the taco fillings in advance
A: Absolutely, this recipe is perfect for meal prep. Chop the lettuce, tomato, and carrot and store them in separate airtight containers in the fridge for up to 3 days. Just wait to chop the avocado until you’re ready to serve to prevent it from browning.
Q: What are some other plant-based topping ideas
A: For more variety, try adding seasoned corn, pickled red onions, sautéed mushrooms, or a dollop of vegan sour cream. A squeeze of fresh lime juice over the finished taco is also highly recommended to brighten the flavors.
