Ingredients with Measurements:
- 1 package of Tofutti cream cheese (8 oz)
- 1 package of taco seasoning mix (1 oz)
- 1 can of black beans (15 oz), drained and rinsed
- 1 can of corn (15 oz), drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 tablespoon of olive oil
- 8 taco shells
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa, avocado
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced onion and bell peppers to the skillet and cook until they are tender, about 5-7 minutes.
3. Add the black beans and corn to the skillet and cook for an additional 2-3 minutes.
4. In a mixing bowl, combine the Tofutti cream cheese and taco seasoning mix until well blended.
5. Add the cream cheese mixture to the skillet and stir until the vegetables are coated.
6. Cook for an additional 2-3 minutes until the cream cheese mixture is heated through.
7. Preheat the oven to 350°F.
8. Place the taco shells on a baking sheet and bake for 5-7 minutes until they are crispy.
9. Fill each taco shell with the Tofutti cream cheese and vegetable mixture.
10. Top with shredded lettuce, diced tomatoes, shredded cheese, salsa, and avocado if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Skillet: Medium-high heat
Oven: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat per serving: 14g
Carbohydrates per serving: 47g
Protein per serving: 10g
Substitutions for ingredients:
- Tofutti cream cheese can be substituted with any other vegan cream cheese.
- Taco seasoning mix can be substituted with homemade taco seasoning.
- Black beans and corn can be substituted with any other canned beans or vegetables.
Variations:
- Add cooked rice or quinoa to the vegetable mixture for a heartier filling.
- Use soft tortillas instead of hard taco shells for a different texture.
- Add diced jalapeños for a spicier filling.
Tips and tricks:
- Make sure to drain and rinse the black beans and corn before adding them to the skillet.
- Use a non-stick skillet to prevent the cream cheese mixture from sticking.
- Serve the tacos immediately after filling to prevent the shells from getting soggy.
Storage instructions:
Leftover Tofutti tacos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tacos in the oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with fresh cilantro.
Garnishes:
Shredded lettuce, diced tomatoes, shredded cheese, salsa, avocado, fresh cilantro.
Pairings:
Serve the Tofutti tacos with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice, green salad.
Troubleshooting advice:
If the cream cheese mixture is too thick, add a splash of vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook the vegetables and cream cheese mixture to an internal temperature of 165°F to ensure food safety.
Food history:
Tacos have been a staple in Mexican cuisine for centuries. The first tacos were made with fillings such as fish, beans, and meat, and were served on a tortilla made from corn or wheat.
Flavor profiles:
The Tofutti tacos have a creamy and slightly spicy flavor from the cream cheese and taco seasoning mix, and a crunchy texture from the taco shells.
Serving suggestions:
Serve the Tofutti tacos as a main course for a vegan Mexican-inspired dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A