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.
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
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.