Tacos are so fun, versatile, and delicious. When it comes to tacos, the answer is always YES! This healthified version includes extra veggies, plant-based protein, and ALL of the flavor. Pro tip: be creative with your veggies and be sure to read the ingredients on your taco shells and tortillas. Opt for versions with the fewest ingredients that you can recognize. In this recipe, Masienda tortillas literally only have 2 ingredients: non-GMO corn and alcaline water. Fresh, simple ingredients really elevate the flavor and create a health forward version of an all time favorite!!
Ingredients:
Black Beans and/or Kidney Beans
Olive Oil
Taco Spices - Cumin, Coriander, Cardamom, Chili Powder, Turmeric, Salt & Pepper
Red Onions
Red, Orange, and/or Yellow Bell Peppers
Broccoli
Firm Tofu
Tomatoes
Jalapenos
Garlic Cloves
Avocados
Cilantro
Arugula
Olive Oil
Lemon Juice
Can Diced Tomatoes
Oat Milk (fave is Oatly Super Basic - only 3 ingredients)
Rice (Jasmine or Brown Rice - any rice really)
Pepitas (pumpkin seeds)
Make it:
Add prepped ahead scrappy veggie broth to beans that have soaked overnight, bring to a boil, then simmer until done. Add a little olive oil and dashes of taco spices to taste. Prep taco filling by first sauteeing all of the diced sneaky veggies (onions, peppers, and broccoli). Then, mash high protein tofu into the mix, add can of diced tomatoes, and continue to simmer. Prep a creamy avocado sauce by blending avocados, garlic cloves, cilantro, olive oil, lemon juice, and a splash of oat milk. Prep toppings by dicing tomatoes, onions, and jalapenos. Make the rice. Heat the tortillas. Then, assemble by layering rice, beans, tofu & veggie filling, diced onions, tomatoes, arugula, jalapenos, creamy avocado sauce, cilantro, and pepitas.
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