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& Easy Veggie Tacos: A 15-Minute Meal – vegetarian recipe
Stav Kogan

& Easy Veggie Tacos: A 15-Minute Meal

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Servings: 4 servings
Calories: 145
Ingredients Method Nutrition

Ingredients
  

  • 1 14-ounce / 398 mL (13.5 fl oz) 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
  • For a heartier meal, mix in a cup of cooked black beans, lentils, or crumbled plant-based ground with the refried beans.
  • A squeeze of fresh lime juice or a few pickled jalapeños over the finished taco will brighten all the flavors.

Method
 

  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.
  5. Let everyone assemble their perfect taco!
  6. 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.
  7. 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.

Nutrition

Calories: 145kcalCarbohydrates: 19gProtein: 4gFat: 7g

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