You won’t miss the meat in these tacos! Serve them with our homemade salsa and/or guacamole.
| Servings |
1 taco
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 323 | 0mg | 2g | 37g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
83.8 | Water saved (gallons) [animal consumption only] |
 |
179.1 | Manure (pounds) not deposited into the environment |
 |
253.4 | Grains / feed (pounds) not consumed by animals |
 |
439.1 | Methane (gallons) not created by animals |
 |
5,372 | CO2 (pounds) not released into the atmosphere |
 |
.005 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
Ingredients
- 6 flour tortillas (white)
- 12 oz hamburger crumbles (meatless)
- 2 garlic cloves (minced)
- 1/2 C yellow onions (chopped)
- 1 Tbsp olive oil
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 C water
- 1 tomato (chopped)
- 1 C cheddar cheese (soy) (shredded)
- 3 green onions (sliced)
- 4 oz black olives (sliced)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, saute the meatless crumbles, garlic, and onion in the olive oil for 10 to 15 minutes over medium high heat; add the spices and water, and simmer for approximately 15 minutes.
- Spoon the crumble mixture into warm tortillas; add the tomato, cheese, green onion, and olives.
Recipe Notes
Garnish with sour cream, salsa, and/or avocado. Serve with refried beans, black beans or pinto beans, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC