I love celebrating Cinco de Mayo! Not only does it mark the start of New England’s amazing springtime, but it is also an excuse to drink margaritas… my favorite! Unfortunately this Cinco de Mayo I’m not in New England ): but that won’t stop me from celebrating!
Ground Beefless Tacos
1 Tbsp. olive oil
1/2 medium yellow onion, chopped
1 medium green bell pepper chopped
1 package Yves Meatless Ground, original
2-3 Tbsp. taco seasoning (I used Simply Organic brand southwest taco)
4 Tbsp. tomato sauce
Salt and fresh ground black pepper to taste
In a large nonstick skillet with 1 Tbsp. olive oil, saute the onion and bell pepper until just softened; stir in 1 Tbsp. taco seasoning. Spoon mixture towards the side of the pan to make a well then add the “beef,” tomato sauce, remaining taco seasoning, and salt and fresh ground black pepper. Stir well and cook until hot.
Meanwhile, preheat your oven or toaster over to 350 degrees fahrenheit and line a pan with taco shells. Add about 1/3 cup of the taco meat mixture to each shell then top with your favorite vegan cheese. I used my current obsession Daiya Provolone Slices. Once the oven is preheated, change the setting to broil and put the tacos in to melt the cheese. Once melted, top each with your favorite taco garnishes: salsa, lettuce, jalapeno, avocado… etc!
Approximate nutrition per 1/3 cup of taco “meat:”
78 calories, 2.4 grams of fat, 7.5 grams of carbohydrates, 2.4 grams of fiber, and 8.1 grams of protein