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Vegetarian Picadillo Tacos

Prep time 15 mins
Cook time 13 mins
Yield Makes 8 tacos
This meatless mixture is also great served as a taco salad or wrapped in enchiladas and burritos.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

Taco Xpress, Austin, Texas