Vegan crispy baked tacos for a healthy plant-based dinner! Soft tortillas get filled with Hodo Adobo Mexican Crumbles and refried beans then get baked in the oven. Garnish with lettuce, pico de gallo and a cilantro cashew cream.
This post is sponsored by Hodo. All opinions are my own.
These crispy baked tacos are definitely my favorite way to taco! If you haven’t had baked tacos, you’re in for a treat. They’re like a cross between a soft and hard shell taco with crispy edges and soft in the center. Plus, they come together in less than 30 minutes, making them perfect for busy weeknights.
To make these vegan baked tacos, you start with a delicious filling of refried beans and Hodo Mexican Crumbles. This combination is incredible flavorful with the Mexican Crumbles adding a meaty texture and the refried beans helping hold the tacos together. I also love that this combination adds protein and fiber so you have a plant-based taco that’s going to keep you full and satisfied. The filling gets stuffed into soft tortillas, placed on and sheet pan and then baked in the oven until golden brown. Finish off the crispy baked tacos with toppings of choice and enjoy!
Hodo Adobo Mexican Crumbles
These delicious Adobo Mexican Crumbles make it easy to get a flavorful protein-backed plant-based meal on the table. I love that they’re made with simple ingredients, whole-soy, and minimally processed foods. . There’s nothing artificial which is rare when it comes to plant-based meat alternatives. They are made from real food ingredients and have an incredibly meaty texture. Use them in wraps, breakfast bowls, quesadillas, burritos, chilis, soups, casseroles or anywhere you want a punch of adobo spice and Mexican flavor.
You can now find Hodo’s delicious Mexican Crumbles at all Whole Food Market stores! Make sure to grab a few packages so you can make these crispy baked tacos and keep a few packages on hand for busy weeknight meals!
Vegan Oven Baked Taco Ingredients
Hodo Adobo Mexican Crumbles – these plant-based crumbles are the perfect taco filling. They’re meaty, flavorful and made with simple ingredients. They brown up nicely on the stove top and the adobo flavor brings the heat.
Refried beans – acts as a binder to hold the fillings inside the tortilla while also adding a bit more protein and fiber.
Tortillas – choose any small soft tortillas. I like cassava or almond flour tortilla best here. You can also use organic soft flour tortillas if you like.
Toppings of choice – I used store-bought pico de gallo and crunchy iceberg lettuce. Cabbage, tomatoes, pickled onions, jicama, avocado, cilantro would all be great additions! you know what you like on your tacos.
Cilantro Cashew Cream – this one is optional but recommended! This zesty sauce comes together in about 5 minutes using a high speed blender. It gives the tacos an additional pop of flavor and mellows out some of the heat from the adobo-spiced Mexican crumbles. All you need is raw cashews, cilantro, lemon juice and a few spices.
How to make oven baked tacos?
Oven baked tacos require just a bit of prep and only 10-15 minutes in the oven.
Prep the filling: You’ll need to prepare your filling ingredients first. This can easily be done while the oven is preheating. While Hodo Mexican Crumbles don’t need to be cooked, I like browning them in a skillet for extra meaty texture.
Warm the tortillas and add the fillings– the tortillas need to be warm to prevent them from breaking. Warm the tortillas for 30 seconds in the microwave or in a warm skillet. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla oil side down. Add your filling to half of the tortilla then fold it in half, gently pressing down to close.
Bake until golden – transfer the tortillas to the oven and bake for 5-8 minutes. Remove from the oven, flip and cook another 5 minutes more, or until the tortillas are crisp and golden brown. Easy!
More Mexican Recipes You’ll Love
-
- The Best Guacamole
- Vegan 7-Layer Dip
- Salsa Verde Chicken Enchiladas (with plant-based option)
- The Best Vegan Queso
- Fresh Grapefruit Paloma
If you make this crispy baked taco recipe be sure to leave a comment and star rating letting me know how the recipe turns out.
PrintVegan Crispy Baked Tacos
Vegan crispy baked tacos for a healthy plant-based dinner! Soft tortillas get filled with Hodo Adobo Mexican Crumbles and refried beans then get baked in the oven. Garnish with lettuce, pico de gallo and a cilantro cashew cream.
- Prep Time: 10 min
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Crispy Baked Tacos
1 package Hodo Adobo Mexican Crumbles
1/2 cup refried beans or 1/2 cup cashew queso (I use Siete Foods nacho flavor, you can also use shredded cheese here, if you are okay with a little dairy.)
8 tortillas (I use Siete Foods grain-free tortillas and I prefer either the cassava blend or almond flour)
1 cup finely shredded iceberg lettuce (about 1/4 head of lettuce), for serving
1 roma tomato, seeded and diced small , for serving
2 tbsp finely chopped cilantro , for serving
1 lime, cut into wedges , for serving
Cilantro Cashew Cream
1 cup raw cashews
1 cup filtered water
1/4 cup packed cilantro leaves
1 tsp garlic powder
1 tablespoon lemon juice
1/2 teaspoon sea salt or to taste
Instructions
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Heat a large skillet over medium-high heat. Add the Mexican Crumbles and heat, breaking up the crumbles with the edge of a spoon, until it’s browned. Remove from heat, cover, and keep the meat mixture warm while you prepare the tortillas.
Warm 8 corn tortillas for 30 seconds in the microwave or in a warm skillet, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla oil side down. Spread refried beans on the tortilla then add the crumbles to one half of the tortilla. Fold the other half of the tortilla over the filling, gently pressing down to close. Transfer to the oven and bake for 5-8 minutes. Remove from the oven, flip and cook another 5 minutes more, or until the tortillas are crisp and golden brown.
Remove from oven and let cool just until you can handle the tacos. Using your hands, gently open the tacos to fill with the sliced lettuce, pico de gallo, and cilantro cashew cream, or any toppings of choice. Serve with lime wedges. Enjoy!
For the cilantro cream: add the cashews, water, garlic powder, lemon juice and salt to a blender. Blend on high until smooth. Add the cilantro and blend again until the cashew cream just starts to turn green.
DID YOU MAKE THIS RECIPE?
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