Crispy Tacos
serves 6
Crispy Tacos
Nice crunchy taco shells with an abundance of filling and flavors. Adjust the vegetables to suit your taste.
Ingredients:
14 ounces firm tofu, drained and crumbled into small pieces
1 (4 ounce) can diced green chilies
1 can refried beans (no fat and low sodium)
1/2 cup vegan shredded cheddar cheese (optional)
2 diced tomatoes
1/4 cup sliced olives
1 medium avocado, mashed
2 cups thinly sliced lettuce
12 corn tortillas
2 tablespoons canola oil
14 ounces firm tofu, drained and crumbled into small pieces
1 (4 ounce) can diced green chilies
1 can refried beans (no fat and low sodium)
1/2 cup vegan shredded cheddar cheese (optional)
2 diced tomatoes
1/4 cup sliced olives
1 medium avocado, mashed
2 cups thinly sliced lettuce
12 corn tortillas
2 tablespoons canola oil
Directions:
- In a large skillet over medium heat, add tofu, beans and diced chilies. Mix well, lower heat.
- Heat a large skillet or griddle over medium-high heat. Lightly brush corn tortillas with a oil.
- Heat one side until crisp, turn over to crisp the other side. Fold tortilla in half, remove from the skillet and set aside.
- Repeat until all tortillas are cooked. (You can keep the cooked tortillas warm in an oven set at 200-250 degrees.
- Layer tortillas with bean/tofu mixture, optional cheese, tomatoes, olives, avocados and lettuce.
2 tacos: Calories 336, Fat 15g, Cholesterol 0mg, Sodium 492mg
Carbohydrates 29g, Fiber 10.2g, Sugars 5.2g, Protein 13.4g
Carbohydrates 29g, Fiber 10.2g, Sugars 5.2g, Protein 13.4g
