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Mini Tacos


Ingredients

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
  • 23 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

  1. 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.
  2. 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.
  3. 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!
  4. **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.