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Big Vegan Taco | Living Healthy in Seattle

Big Vegan Taco

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1

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.