Description
Mini vegan tacos that work well for a party or just a weeknight meal! Ready in just 15 minutes for a family-friendly dinner everyone will love.
Ingredients
Units
Scale
- 10 mini corn tortillas, or 6 regular-sized
- 1 can refried beans
- 2 bell peppers, washed and sliced into strips
- 1 tsp each of: garlic powder, chili powder, cumin, and oregano (optional)
- A small onion, diced
- 1 pint cherry tomatoes, halved
- 2 –3 handfuls of baby spinach, chopped if desired
- 1 ripe avocado, cubed
- Salsa, for serving
- Lime wedges, for serving
- Cashew parmesan for sprinkling, optional*
- A few sprigs cilantro, optional
Instructions
- Take out however many tortillas you plan on using immediately. Open refried beans into a microwave-safe bowl and heat for a minute or two, until warm.
- Sauté your peppers and onion in a large skillet over medium heat until cooked through, about seven minutes. If desired, add dashes of garlic powder, chili powder, cumin, and oregano (about 1 tsp each). If you prefer your peppers raw, feel free to leave out the onion and skip this step! Remove peppers from heat and set aside.
- Prepare each mini taco by layering refried beans, peppers & onion, cherry tomatoes, spinach, and avocado slices. If using, add cilantro, salsa, and cashew parmesan. Serve warm with some lime!
- **To make vegan parmesan, combine 1 cup cashews with 4 TBS nutritional yeast, 1 tsp sea salt and 1 tsp garlic powder in a high-speed blender until crumbly. Trust me, it goes with everything.