Taco al Plato: A Flavorful, Plant-Based Favorite
These vegetarian tacos are packed with all the bold flavors you love, using seasoned vegetarian meat as the star ingredient. The plant-based protein is sautéed with spices like cumin, chili powder, and garlic to create a savory, satisfying filling. Topped with fresh ingredients like lettuce, tomatoes, avocado, and salsa, these tacos offer a delicious and nutritious alternative to traditional meat-filled tacos. Perfect for taco night, these vegetarian tacos are easy to make, flavorful, and a hit with vegetarians and meat-eaters alike!This is a favorite in our house. We serve them with either seasoned black beans and mexican rice (or) refried beans with mexican rice.
Ingredients:
12 Corn Tortillas
2 boxes Mornigstar Breakfast Links
Paul Newman's Sockarooni Pasta Sauce, to your liking
Diced Tomatoes
Shredded Lettuce (Iceberg for the cruch)
Green Onions
Avocado, chopped
Directions:
1. Boil sausages in covered water on High until they turn whitish or till tender (and flaking with a fork).
2. Allow meat to cool. Drain links. Use a potato masher till meat is finely ground. 3. Then add pasta sauce to the consistency that you prefer.
4. Heat the meat at Low Heat for 20-30 minutes.
5. Meanwhile cut up the some lettuce, tomatoes, and green onions.
6. Now, you know that you cannot eat raw corn tortillas, so we must cook the tortillas in a little corn oil (vegetable makes them taste odd, to me). This is how we make the "Taco Spin".
10. Serve with Taco al Plato, Black Beans OR Refried Beans and Mexican Rice. Top the tacos with your favorite salsa, avocado and side with Mexican Rice.
Eat & Enjoy!
