Vegan double decker tacos with black and refried beans
Enjoy this old fast food favorite at home – fully veganized. Spicy beans, crisp vegetables, and the crackling crunch of the inner taco shell makes for a fully satisfying and filling meal.
Servings: 4 people
Preheat oven to 365 degrees. Put the hard corn shells on a baking sheet and warm in the oven for 3-5 minutes, until crisp.
In a skillet, warm each wheat tortilla one at a time, flipping once. Move each warmed tortilla to its own plate.
Slather each wheat tortilla with refried beans.
Place one hard corn shell inside of each wheat tortilla and wrap the tortilla around it, so that the refried beans are sandwiched between each of them.
Stuff each corn shell with a couple spoonfuls of spicy black beans, tomatoes, onions, lettuce, avocado or guacamole, cilantro, and any optional toppings. Serve immediately.
There are so many opportunities to vary the ingredients for these double decker tacos! Instead of refried beans, sandwich the shells together with guacamole. Or use refried black beans instead of pinto. Fill the crunchy corn shells with browned vegan chorizo, jackfruit carnitas, or spicy chickpeas.
For the non-dairy cheese, I like to shred my own from a Daiya cheddar farmhouse block. They also have shredded cheese in bags, but I'm not a fan.
Calories: 283kcal | Carbohydrates: 47g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 626mg | Potassium: 391mg | Fiber: 10g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 4.6mg | Calcium: 93mg | Iron: 3.5mg