Vegetarian Picadillo Tacos

Southern Living
This meatless mixture is also great served as a taco salad or wrapped in enchiladas and burritos.
Makes 8 tacos


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1 (12-oz.) package frozen meatless burger crumbles
1 tablespoon vegetable oil
2 carrots, diced
1 small onion, diced
1/2 teaspoon salt
2 plum tomatoes, diced
1 to 2 canned chipotle peppers in adobo sauce, minced
8 (8-inch) soft taco-size corn or flour tortillas, warmed
Garnish: fresh cilantro sprigs


Prep: 15 Minutes
Cook: 13 Minutes

1. Cook meatless crumbles in hot oil in a large skillet over medium-high heat, stirring often, 3 to 4 minutes. Stir in carrots, onion, and salt; sauté 5 minutes. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften. Serve mixture with warm tortillas. Garnish, if desired.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings).

Created date

May 2009

Nutritional Information

Calories 173
Fat 6 g
Satfat 0.8 g
Monofat 0.8 g
Polyfat 2.7 g
Protein 9.7 g
Carbohydrate 20.6 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 548 mg
Calcium 63 mg