Makes enough for 4 people
Ingredients:
Any soft tortillas (I like the organic 100% corn ones)
1 package of firm tofu
1 small onion, chopped (look for pre-cut at the store to save time)
1 handful of mushrooms, sliced (you can also find these pre-sliced)
1 pepper, chopped
3 small sweet potatoes (optional for extra "meaty" texture)
1 can of black beans, pinto beans, or red kidney beans (rinsed)
2 handfuls of spinach, chopped
1 packet of taco seasoning
Optional toppings:
Vegan cheese shreds of choice
Cilantro
Avocado
Cherry tomatoes
Vegan mayo
Siracha/hot sauce
Squeeze of lime
Instructions:
If using sweet potatoes turn oven to 225C or 450F. Slice them like flat and long like you would slice bread, getting about 4 pieces per potato and place them on a sheet pan in the oven, baking about 20 min until soft.
On a large skillet heat up oil over medium heat and add your onions, pepper, and mushrooms cooking about 10 minutes until soft. Drain water from package of tofu and crumble with two hands into the skillet. Add beans and taco seasoning, mixing around and adding a little water if needed. Add spinach last stirring in until wilted.
I like putting tortillas in the oven for 5 minutes with cheese sprinkled on them so the tortillas get crispy and the cheese melts. Then, add 1 slice of sweet potato if using, followed by the tofu mixture from the skillet. Garnish with optional cilantro, avocado, and cherry tomatoes. I like drizzling with a little vegan mayo mixed with hot sauce and a squeeze of lime.