Every week, when I’m writing up a grocery list, I always ask for dinner suggestions. It never fails. “Tacos.” It’s become a joke around here. When I saw this recipe on Pinterest for Oven Tacos, I knew my hegans would be very happy with a vegan version. These were definitely a hit. I had to laugh when the original recipe said that after the ground beef is cooked (yack!) “drain the liquid.” Oh, just say what it is! Grease! Melted animal fat! Ahhh . . . I love it; being vegan means never having to say, “drain the liquid/grease/fat.” Speaking of which, the Boca crumbles have zero fat, I use “no fat” refried beans, and there is no fat in the tomato sauce. Obviously, these aren’t totally fat free, but can you imagine the fat content alone in the original ones? Yikes! So, not only are these amazing, they’re actually healthy for you. I’ve discovered these great whole grain taco shells that really are delicious. Psst . . . by the way, this makes A LOT. I made 13 tacos and had some filling left over, so I recommend either serving these to a crowd, or freezing half the filling for the next taco night.
INGREDIENTS:
1 bag Boca Crumbles
1/2 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:
Preheat the oven to 400. 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. (No need to drain any “liquid”)! In a small bowl or measuring cup, combine the seasoning mix with 1/2 to 3/4 C of water; stir into the Boca mixture. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.
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 9×13 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.
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!
Load them up with your favorite toppings and enjoy!
- 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
- Preheat the oven to 400.
- 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.
- In a small bowl or measuring cup, combine the seasoning mix with ½ to ¾ C of water; stir into the Boca mixture.
- Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.
- 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.
- 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!
- Load them up with your favorite toppings and enjoy!
