Vegan Crispy Baked Tacos
Yields: 4
Recipe, Photo, and Food styling: Nourished by Nutrition
“These crispy baked tacos are definitely my favorite way to taco! If you haven’t had baked tacos, you’re in for a treat. They’re like a cross between a soft and hard shell taco with crispy edges and soft in the center. Plus, they come together in less than 30 minutes, making them perfect for busy weeknights.”
“To make these vegan baked tacos, you start with a delicious filling of refried beans and Hodo Adobo Mexican Crumbles. This combination is incredible flavorful with the Mexican Crumbles adding a meaty texture and the refried beans helping hold the tacos together. I also love that this combination adds protein and fiber so you have a plant-based taco that’s going to keep you full and satisfied. The filling gets stuffed into soft tortillas, placed on and sheet pan and then baked in the oven until golden brown. Finish off the crispy baked tacos with toppings of choice and enjoy!?” - Jessica Bippen, MS, RD, Nourished by Nutrition
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Ingredients
1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product
1/2 cup refried beans or 1/2 cup cashew queso
8 tortillas
1 cup finely shredded iceberg lettuce (about 1/4 head of lettuce)
1 roma tomato, seeded and diced small, for serving
2 tbsp finely chopped cilantro, for serving
1 lime, cut into wedges, for serving
Cilantro Cashew Cream
1 cup raw cashews
1 cup filtered water
1/4 cup packed cilantro leaves
1 tsp garlic powder
1 tablespoon lemon juice
1/2 teaspoon sea salt or to taste
Instructions
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Heat a large skillet over medium-high heat. Add the Mexican Crumbles and heat, breaking up the crumbles with the edge of a spoon, until it’s browned. Remove from heat, cover, and keep the meat mixture warm while you prepare the tortillas.
Warm 8 corn tortillas for 30 seconds in the microwave or in a warm skillet, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla oil side down. Spread refried beans on the tortilla then add the crumbles to one half of the tortilla. Fold the other half of the tortilla over the filling, gently pressing down to close.
Transfer to the oven and bake for 5-8 minutes. Remove from the oven, flip and cook another 5 minutes more, or until the tortillas are crisp and golden brown.
Remove from oven and let cool just until you can handle the tacos. Using your hands, gently open the tacos to fill with the sliced lettuce, pico de gallo, and cilantro cashew cream, or any toppings of choice. Serve with lime wedges. Enjoy!
Cashew Cream Instructions
Add the cashews, water, garlic powder, lemon juice and salt to a blender.
Blend on high until smooth. Add the cilantro and blend again until the cashew cream just starts to turn green.
Vegan Crispy Baked Tacos
Ingredients
- 1 (10oz) pack of Hodo Adobo Mexican Crumbles LOCATE PRODUCT
- 1/2 cup refried beans or 1/2 cup cashew queso
- 8 tortillas
- 1 cup finely shredded iceberg lettuce (about 1/4 head of lettuce)
- 1 roma tomato, seeded and diced small, for serving
- 2 tbsp finely chopped cilantro, for serving
- 1 lime, cut into wedges, for serving
- 1 cup raw cashews
- 1 cup filtered water
- 1/4 cup packed cilantro leaves
- 1 tsp garlic powder
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt or to taste
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Heat a large skillet over medium-high heat. Add the Mexican Crumbles and heat, breaking up the crumbles with the edge of a spoon, until it’s browned. Remove from heat, cover, and keep the meat mixture warm while you prepare the tortillas.
- Warm 8 corn tortillas for 30 seconds in the microwave or in a warm skillet, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla oil side down. Spread refried beans on the tortilla then add the crumbles to one half of the tortilla. Fold the other half of the tortilla over the filling, gently pressing down to close.
- Transfer to the oven and bake for 5-8 minutes. Remove from the oven, flip and cook another 5 minutes more, or until the tortillas are crisp and golden brown.
- Remove from oven and let cool just until you can handle the tacos. Using your hands, gently open the tacos to fill with the sliced lettuce, pico de gallo, and cilantro cashew cream, or any toppings of choice. Serve with lime wedges. Enjoy!
