Crispy Baked Vegan Tacos
I was never a crispy taco gal growing up, those traditional ones that fall apart when you crunch into them, messy foods are not really my jam. Then we move to Texas and the crispy taco can mean so many more things than what the 80s gave us, we have fried tacos, puffy tacos, and inventive tacos abound. I knew I wanted to make a crispy taco but without frying it, frying is one of my least favorite ways to make food, it gets everywhere and I always end up getting a splatter burn. So I knew I wanted to use my trusty oven to crisp my tortillas. I also wanted to try to make delicious vegan tacos, we love the Trader Joes vegan queso and have also enjoyed Honest Stand and Siete brands. Vegan queso is perfect for this because it is more of a spread which can act as a glue. With vegan cooking, you need a good protein and fiber source as well, black beans are my personal favorite so I seasoned up some beans and got folding.
The result was a perfect crunch, packed with flavor and we enjoyed them with some salsa and some dairy free cashew yogurt. Amazingly, they reheated well too, just in a warm oven for a bit and they were as good as they were the first night. And you could personalize these to what you have in your pantry, if you are a meat eater, use some taco meat, can tolerate dairy, use shredded cheese as the glue. Just make sure the filling isn’t too wet, or the tortillas will not crisp well. These are for sure a new family favorite around here, and once you can have parties, these will be the hit of the munchies table.
Crispy Baked Vegan Tacos
10 Corn Tortillas
1 can Black Beans (15oz), drained and rinsed
1 can (4oz) Green Chiles
2 teaspoons Taco Seasoning
Vegan Cheese
Avocado Spray
- In a small pot, combine the beans, green chiles, and taco seasoning, and cook on medium heat. Once they are warm, mash slightly with a spoon.
- Wrap a few tortillas in a damp paper towel and microwave for 20-30 seconds or until they are soft.
- Spread about 1 Tablespoon of the vegan cheese over the whole tortilla and spoon some of the black bean mixture. Fold over and spray with oil. Repeat for the remaining batches of tortillas.
- Place on a baking sheet topped with a cooling rack. Broil for 4 minutes and flip, spray the other side and broil for an additional 4 minutes.
- Continue with the remaining tacos. Serve with salsa and dairy free yogurt or sour cream.
Simple things make it delicious.
These beans are packed with flavor, just mush them up a little with a spoon.
Make a little assembly line to prep the tacos. Make sure to not warm more than 4 tortillas at a time, they will start to crack when you fold them.
Spread the “cheese” over the whole tortilla, this will be the glue, then spoon the beans, and lastly fold. Spray one side of the taco.
Here are all the tacos, put them on a baking sheet with a cooling rack on top, this allows the heat to get all around the taco, and get crispy. Broil them for ultimate crispiness, flip and spray the other side, broil for a few more minutes. Then they are ready!
