Epic Vegetarian Tacos
Truly amazing vegetarian tacos featuring easy-to-make refried beans, quick-pickled onions, and creamy avocado sauce! Your whole family will love these meatless tacos. Recipe yields 8 hearty tacos (about 4 servings).
Ingredients
INGREDIENTS
Essential components
- Quick-pickled onions
- Creamy avocado dip
- Easy refried beans
- 8 corn tortillas
Recommended garnishes
- Salsa verde
- Shredded green cabbage (for extra crunch)
- Crumbled Cotija or feta cheese
- Chopped fresh cilantro
- Lime wedges
Directions
INSTRUCTIONS
- Prepare the onions, avocado dip, and beans as directed, in that order.
- Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- To assemble the tacos, spread refried beans down the center of each tortilla. Top with avocado dip and onions (for reference, I used all of the beans and about half of the avocado dip and onions). Finish the tacos with garnishes of your choice, and serve immediately.
- Leftover components are best served separately; reheat the tortillas and beans before serving. Leftover pickled onions and avocado dip are great on quesadillas, nachos or tortilla chips, sandwiches, etc
.
NOTES
MAKE IT GLUTEN FREE: Be sure to buy 100% corn/certified gluten-free tortillas.
MAKE IT VEGAN: Skip the cheese.
MAKE IT QUICK: You could, theoretically, substitute store-bought refried beans and guacamole for the avocado sauce. Or make the pickled onions and avocado dip in advance, so the tacos come together more quickly.
recipe credit @ Cookieandkate.com
