I love tacos! Duh! Who doesn’t?! Except I completely forget about them. Whenever I’m in the States I eat tacos almost every other day, but here in Egypt I can never remember to make them. I might have to put a picture of a taco on my fridge to remind me.
What’s not to love about tacos? They’re super quick, easy, versatile, and require only a few ingredients. But best of all, you can make them really delicious and nutritious.
This recipe lets you make Taco Bell’s popular Naked Chicken Chalupa at home – vegan style. It’s packed with protein and includes dairy-free cheese along with some well-loved spices. Plus, you get the bragging rights of saying you made the creamy avocado ranch dressing yourself.
These plant-based tacos are filled with roasted sweet potatoes and topped with a fresh and crunchy salsa, complete with black beans, cherry tomatoes, peppers, and pineapple. The recipe, which offers protein and fiber, also features creamy Chipotle avocado sauce, which adds “quite a punch” to the Mexican-style dish, according to the recipe creator.
If you’re more of a burrito kinda person, we’ve got you covered. This recipe brings burritos to breakfast time. Think classic tofu scramble meets aromatic Mexican spices, coriander lime rice, and a generous heap of mashed avocado. It’s worth getting out of bed for, trust us.
If fajitas are your favorite, get creative in the kitchen with this spicy vegan fajita recipe. It includes a spice mix of cumin, smoked paprika, cayenne pepper and chilli powder and you can customize the recipe to include your go-to toppings, like salsa or coconut yogurt. Quorn’s vegan fajita strips also work well in this dish.
This recipe was republished with permission from Sincerely V.