Ingredients (use vegan versions):
- 1- 8oz can of crushed tomatoes
- 6 soft corn taco shells
- 1 pound Veggie Ground
- 1/2 cup chopped onions
- 1 small fresh tomato, diced
- 1 sm. can of corn
- 1 can fat free refried beans
- 1 cup soy cheddar cheese substitute
- Non stick corn oil spray
- Chili powder
Directions:
Thaw and brown Veggie Ground w/ half of the chopped onions
in a non stick skillet over medium heat.
Season with chili powder and set aside.
Heat refried beans in microwave, then heat taco shells in
microwave until just warm.
Set both aside.
Pour crushed tomatoes into a corn oil sprayed 9×13 baking
pan. .
Now take warmed taco shells and spread one side thinly with
refried beans…then fill with browned Veggie Ground and
onions.
Wrap them up and place them seam side down in the baking
pan, on top of the tomatoes.
Top with fresh diced tomato and the rest of the chopped
onions.
Sprinkle with soy cheese substitute and bake uncovered in a
350 oven for 20-30 minutes, or until top is light golden
brown, soy cheese has melted, and the entire dish is heated
through.
Then enjoy! 😉
Serves: 6
Preparation time: 45 minutes
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