Cinco de Mayo is this weekend!
Most people celebrate with tacos and margaritas, so we thought we’d invite Kelcie Mahr, the owner of Higher Power Yoga in Dover, Del., to the DelmarvaLife Kitchen to show us how to make vegan tacos.
Vegan Tacos– serves 4-6 people
- 2 bags of Gardein/Boca or Beyond Meat Crumbles
- 3 packets of Taco Bell Mild Seasoning
- 1-2 cans re-fried beans
- 1 head of iceberg lettuce
- 2 tomatoes diced
- 1 bag of daiya cheddar cheese shreds
- 1 bag of spicy sweet chili doritos
- 1 box of ortega taco shells
- Hot sauce/ ortega taco sauce/ tofutti sour cream / jalapenos for topping (optional)
- vegetable/olive oil for frying
1. Fry gardein/boca or beyond meat crumbles in a pan with vegetable or olive oil until brown.
2. Cut iceberg lettuce into shreds and dice tomatoes.
3. Heat up covered re-fried beans in microwave 2-2 1/2 minutes.
4. Add 2 taco bell season packets into crumbles with required amount of water and 1 dry taco bell seasoning packet.
5. Add taco shells into the oven or crush up spicy sweet chili doritos for a taco salad.
6. Select your toppings and enjoy!
6. Select your toppings and enjoy!
