It’s fair to say I’m a fan of tacos.
They’re fun, messy, and potentially quite flavorful.
Not that I need an excuse to down margaritaz, but there’s that too.
Tacos at restaurants can be expensive though.
And tiny AF.
You’re trying to telling me that 3 teensy tacos (meatless, mind you) come to $16.98??
Very funny.
So of course I went about making a giannttt taco at home.
This thing is loaded guys.
I mean just look at it.
You can attempt to eat it sans fork and knife but I definitely needed the assistance of a pronged utensil to conquer this beast.
Anywho.
Simple grab a 9″ whole grain tortilla or wrap (gluten-free if you want!) then fill it up with vegetarian refried pinto beans (refried black beans work too), spicy hot sauce, nutty toasted pepitas, diced colorful peppers, sweet corn, homemade guac with tomatoes, and refreshing shredded lettuce.
Serve with lime wedges and cilantro.
And a skinny margarita of course!
Balance.
P.S. Use 1/2 to 3/4 cup of beans, or just enough to cover the tortilla in a thin, even layer. Bean me up, Scotty!
P.P.S. You can omit the hot sauce if you’re not a spicy individual.
P.P.P.S. Now the trick to making this taco extra good is getting the filings nice and hot, and the tortilla, nice and crispy. Yeeee
P.P.P.P.S. The first couple photos depict what my taco looked like before I folded it and sliced it in half. Don’t worry, I did spread the guac out more before folding the taco for evenly dispersed bites of cado.
Big Vegan Taco
Ingredients
- 1 9-inch whole grain tortilla/wrap (use gluten-free if necessary)
- 1/2 to 3/4 cup vegetarian refried beans (pinto or black), enough to spread a thin layer over the tortilla
- Hot sauce, to taste (I used Piri Piri)
- 2 tablespoons toasted pepitas
- 1/3 cup small-diced sweet peppers (red, orange, or yellow)
- 1 teaspoon extra virgin olive oil
- 1/3 cup frozen corn (fresh works too)
- 1/2 cup shredded romaine hearts
Guacamole
- 1/2 medium-large avocado; lightly mashed
- Sea salt, to taste
- 1 teaspoon fresh lime juice, or to taste
- 2 teaspoons roughly chopped fresh cilantro
- 1/4 cup diced tomatoes
For Serving
- Lime wedges
- Fresh cilantro
Instructions
- Heat a large nonstick skillet over medium heat.
- Add the tortilla, flipping once the first side is warm.
- Spread the refried beans in a thin layer evenly over the entire tortilla, then top the beans with the pepitas and peppers.
- Meanwhile, heat a small nonstick pan over medium heat.
- Add the oil and cook the corn for one to two minutes, until hot.
- Spoon the corn on top of the beans.
- Gently press the toppings into the beans, then fold the tortilla in half.
- While the taco is cooking, fold the avocado, salt, lime, cilantro, and tomatoes together.
- After the taco has cooked on one side for a couple minutes, flip and continue to cook on the other side.
- Once hot throughout and lightly golden brown and crispy on the outside, carefully open the taco back up and fill with the guacamole and shredded lettuce.
- Serve with lime wedges and cilantro.