Monday, May 20, 2013
From the photo above, it's hard to tell exactly what this meal is other than a mound of Daiya cheese, jalapenos, and salsa. It's a recipe called Baked Tacos from Vegetarian Times magazine (March 2003). I adapted this one a little bit to make it vegan, and also added a couple more ingredients that I enjoy (mostly the onions). This is a really easy recipe to make and quick to prepare - it is sure to be a new winner for dinner!
It also makes a LOT of food. Unless you have a family of four or more people, you'll probably have some leftovers. These re-heat really well and are really yummy the next day.
I'm not really sure "tacos" is the right word to describe these. They are more like baked Mexican wraps, smothered in salsa and cheese.
8 - 8" flour tortillas
1 - 15oz can refried beans
1 package of baked tofu, cut into 16 long strips
1 jalapeno pepper, chopped
1/2 small red onion, chopped
Daiya cheddar shreds
chopped fresh coriander for garnish
chopped green onion for garnish
1 1/2 cups salsa
1. Preheat the oven to 450 degrees. Spray 9x13" baking dish or larger with non-stick cooking spray.
2. Starting with 1 tortilla, spread half of the tortilla with 2 heaping tablespoons of beans, then 2 slices of tofu, 1 tbsp jalapeno, 1 tbsp red onion, 1 tbsp Daiya. Wrap tightly and place in the baking dish.
3. Repeat with the rest. Arrange all in the baking dish. Pour salsa on top, sprinkle with Daiya. Cover the baking dish with foil.
4. Bake for 20 minutes or until filling is heated through. Top the tacos with cilantro and green onions.