Vegan Oven Tacos
 
 
Author:
Serves: 12-13
Ingredients
  • 1 bag Boca Crumbles
  • ½ large onion, chopped
  • 1 Tbs olive oil
  • 1 15-oz can no fat refried beans
  • 1 small can diced green chilies
  • 1 packet taco seasoning
  • 1 8-oz can tomato sauce
  • Daiya cheese shreds
  • 13-14 taco shells
  • Toppings:
  • green onion, sliced
  • sliced black olives
  • fresh cilantro, chopped
  • diced tomatoes
  • guacamole or diced avocado
  • salsa
Directions
  1. Preheat the oven to 400.
  2. In a large skillet, heat the olive oil. Add the onion and saute until softened and beginning to brown. Add the Boca Crumbles and cook 4-5 minutes, or until they are heated through.
  3. In a small bowl or measuring cup, combine the seasoning mix with ½ to ¾ C of water; stir into the Boca mixture.
  4. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.
  5. Fill the taco shells with the mixture. I wanted to leave plenty of room for toppings, so I filled them about a third of the way up, but feel free to use as little or as much as you want. Like I said, I made 13 tacos---enough to fill a 9x13 baking dish, so if you're making more, you'll want a larger dish. And be careful, they break easily with the thick filling inside (especially after they're baked). Sprinkle with some Daiya cheese.
  6. Bake for 10 minutes. The bottom portion of the shell (that has the Boca filling) will have the awesomeness of a soft taco, but the flavor of corn. THEN, the top half is crunchy---best of both worlds!
  7. Load them up with your favorite toppings and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/05/21/vegan-oven-tacos/