Plant based Taco Taco

Yes, you read that right a plant based Taco Taco is on the menu today. It’s basically my at-home version of a crunch wrap supreme from Taco Bell. It’s super easy to make and this Taco Taco is a family favorite.

Plant Based Taco Taco Ingredients

• Corn tortillas (or pre-fried tostada shells)
• Flour tortillas
• Refried Beans (can be home-prepared or canned)
• Pinto Beans (can be home-prepared or canned)
• Plant Based Cheese
• Lettuce
• Taco Seasoning

Directions

Preheat

Preheat the oven to 275 degrees and prepare the corn tortillas on a baking sheet. Bake for 8-10 mins or until crunchy, flipping every few minutes. Skip this step if you purchase tostada shells for your Plant Based Taco Taco.

Beans

I prepared a large pot of beans seasoned with a bay leaf, salt, pepper, and cayenne pepper as a base for several meals that week. Next, I took about two cups of the prepared beans and added taco seasoning and salsa to taste then mashed them up for a quick bean paste. You can substitute the bean past for vegetarian refried beans. 

In another pan, I seasoned 2 cups of whole pinto beans with garlic, taco seasoning, salsa, chili pepper, salt, and cayenne pepper. (Season how every you would normally season your Mexican flavored beans). 

Arranging your Taco Taco

Begin by placing the flour tortilla on a plate. Add a tablespoon of refried beans or bean paste in the center of the tortilla and smooth it down. Place the corn tortilla in the center of the flour tortilla and pile on the beans, cheese, lettuce (I omitted the lettuce on the kids Plant Based Taco Tacos), and salsa. On my husband’s, I added banana peppers and a drizzle of Ranch dressing to be fancy. But my Taco Taco was basically the kid’s version plus banana peppers. 

Enjoy! 

My kids enjoyed this meal as did my husband. Don’t forget to check out this video from my Instagram as proof. Subscribe to this blog for more recipes or follow me on Instagram to see them in real-time. 

Xo Chantea