Go Back
Big Vegan Taco | Living Healthy in Seattle

Big Vegan Taco

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Ingredients Method

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

Method
 

  1. Heat a large nonstick skillet over medium heat.
  2. Add the tortilla, flipping once the first side is warm.
  3. Spread the refried beans in a thin layer evenly over the entire tortilla, then top the beans with the pepitas and peppers.
  4. Meanwhile, heat a small nonstick pan over medium heat.
  5. Add the oil and cook the corn for one to two minutes, until hot.
  6. Spoon the corn on top of the beans.
  7. Gently press the toppings into the beans, then fold the tortilla in half.
  8. While the taco is cooking, fold the avocado, salt, lime, cilantro, and tomatoes together.
  9. After the taco has cooked on one side for a couple minutes, flip and continue to cook on the other side.
  10. 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.
  11. Serve with lime wedges and cilantro.