Vegan double decker tacos
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. Finish with any optional toppings like pickled jalapeños, shredded non-dairy cheese & hot sauce.
Servings: 4 people
Calories: 283kcal
Ingredients
- 4 hard corn taco shells
- 4 small wheat tortillas
- 1 cup refried beans
- 1 batch spicy black beans
- ½ cup chopped tomatoes
- ¼ cup chopped onions
- 1 cup green leaf lettuce chopped
- 1 batch guacamole or 1 diced avocado
- ¼ cup cilantro
Instructions
- 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.
Notes
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.
Instead of plain onions, the tacos are also delicious with pickled red onions.
Nutrition
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
