Try this Vegan 7 Layer Tacos recipe
- 4 cloves garlic minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 2 tsp chili powder
- 1 cup cooked rice
- 1 medium tomato chopped
- 1 tbsp canola coconut or olive oil
- 1/4 large red onion finely chopped
- 1 cup cooked black beans
- 1/3 cup daiya cheddar style shreds
- 6-8 small flour tortillas
- 1 recipe taco filling
- 1/2 cup daiya cheddar style shreds
- salsa (i used que pasa's medium salsa)
- 1-2 tomatoes, seeded and chopped
- 1/2 recipe guacamole
- 2 cups shredded iceberg lettuce
- optional: cilantro sliced jalapeã±o, sliced red onion
- Carbohydrate 21.3281388888889 g
- Cholesterol 0 mg
- Fat 0.426470277777778 g
- Fiber 3.86312216930919 g
- Protein 4.58343166666667 g
- Saturated Fat 0.0972191111111111 g
- Serving Size 1 1 -8 taco (98g)
- Sodium 6.17694444444445 mg
- Sugar 17.4650167195797 g
- Trans Fat 0.0870844444444445 g
- Calories 106 calories
Step-by-step
- Heat oil over medium heat. Add onion and garlic. Sauté until onion is almost translucent.
- Add paprika, chili powder, salt and chopped tomato. Cook until mixture is thick and most of the moisture from the tomatoes has evaporated.
- Mash ¼ of the black beans before mixing them into the seasoned onion/garlic/tomato mixture. Stir in the rice. Add cheese and stir until cheese is melted. Taste and adjust seasoning as needed.
- Fill warm tortillas with ¼-1/3 cup taco filling, sprinkle with Daiya (microwave to melt if desired.) Top with a thin layer of salsa, chopped tomatoes, a generous amount of guacamole and plenty of lettuce. Enjoy!
Freezing and Storage Strategy
Cooked bean and rice fillings maintain structural integrity when frozen for up to two months in airtight containers. Cool the base to 40 degrees Fahrenheit before sealing to prevent condensation from turning the tortillas soggy during thawing. Raw components like shredded lettuce and diced tomatoes release excess moisture and must be added strictly after reheating.
Reheating Technique
Thaw frozen filling overnight in the refrigerator rather than using high microwave power settings, which causes uneven hot spots. Warm the thawed mixture in a skillet over medium-low heat for five minutes, adding one tablespoon of water if the rice appears overly dry. Assemble the tacos only after the filling reaches a steaming temperature throughout.
Scaling Batch Sizes
Double the base aromatics, black beans, and spices proportionally when cooking for larger groups without altering the cooking time. Maintain a strict one-to-one ratio of cooked rice to beans to ensure the structural binding agents hold the filling inside small flour tortillas.
