Vegetarian Picadillo Tacos

This meatless mixture is also great served as a taco salad or wrapped in enchiladas and burritos.

Yield: Makes 8 tacos
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 2.7g
  • Protein: 9.7g
  • Carbohydrate: 20.6g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 548mg
  • Calcium: 63mg


  • 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


  1. 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).
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