Inspired by some of of the recipes from my favorite Mexican restaurants. A delicious easy to make vegan and dairy free taco bowl using some almond flour tortillas, shiitake mushrooms and charro beans. Easy to make, baked and just a crowd pleaser, you really need to make this recipe, great for meal prep as well!
There's something about bean tacos that it is so comforting for me, this recipe hits that spot while also being vegan and gluten-free! This will make a great healthy and fun recipe for you to make for your family, picky eaters? Give this a try!
About these Vegan Crispy Taco Bowls:
This is extremely easy to make and extremely flavorful! The ingredients are simple and short, and the process of making these is just as minimal and easy, you'll be surprised... your guests and their tastebuds! This recipe is perfect no matter the occasion but I wanted to add a little fun twist by using some guacamole, The Daily Good shiitake mushroom crisps in Mexican Chili Flavor and my favorite low carb tortillas... Inspired by some of of the recipes from my favorite Mexican restaurants.
Using also some Maria and Ricardo's Keto Almond Flour tortillas in ‘Everything’ Seasoning my favorite low carb tortillas, this recipe is made with all high in protein, fiber, and low carb ingredients that will please your tastebuds in every bite.
What's in these Vegan Crispy Taco Bowls?
As I mentioned earlier, I used Maria and Ricardo's Keto Almond Flour tortillas in ‘Everything’ Seasoning which are super versatile and made with just simple ingredients, perfect for your enchiladas, tacos and all your Mexican comfort foods!
Some charro beans from Siete Foods, my favorite. But feel free to also use pinto beans or your favorite ones.
Also my personal touch and the perfect crunch from The Daily Good shiitake mushroom crisps in Mexican Chili Flavor, these are so good on top! Along with some guacamole, cilantro and red pepper chili flakes.
More savory recipes you like this:
Overall, these are the ingredients needed for these these Vegan Crispy Taco Bowls:
Maria and Ricardo's Keto Almond Flour tortillas in ‘Everything’ Seasoning
Sea Salt
Jalapeño
Bell Pepper
Red Onion
Red Pepper Flakes
Guacamole
The Daily Good Shiitake Mushroom Crisps
Cilantro
This were great as a dinner or lunch, this healthy recipe is a keeper so save for later! Remember to keep ingredients wholesome and pick wisely!
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Nutritional Benefits From This Recipe:
Beans are a great course of fiber, plant-based protein and micro nutrients such as magnesium, copper, manganese and vitamins such as a variety of B (1 and 6), vitamin K and vitamin E.
Plus a good dose of vitamin C from the red pepper, jalapeños and red onion... plus our healthy fats from the avocado and extra nourishment from the mushrooms.
And for spices, adding real salt, pepper and garlic really amps up any taste and aroma to the recipes; a must and another sneaky way to get some micronutrients such as minerals from the sea salt.
The full instructions and ingredient list is listed below. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!
Overall this recipe is:
Gluten-Free
Dairy-Free
Vegan
High Protein
Quick and Easy
Meal Prep Friendly
Delicious!
The end result
This are easy to make, comforting, flavorful and so addicting! I'm obsessed, and since I have always been a fan of bean tacos, there's something so comforting about them and this easy recipe is perfect, plus my personal touch of the The Daily Good shiitake mushroom crisps and guacamole on top.
These are the perfect size for your parties as well, since tacos are a crowd pleaser, this easy and vegan friendly recipe will be a hit!
I enjoyed mine for dinner or lunch, alone and by the forkful in a big bowl of those veggies and of course, and some extra salsa as well! A recipe worth making again no matter the season, perfect to share with your friends and family!
Not boring or complicated! This are a great lunch for kids and grown ups. Pro tip: Prepare these for meal prep and enjoy a nutrient dense meal all week long with different veggies on the side... along with Maria and Ricardo's Keto Almond Flour tortillas in ‘Everything’ Seasoning, a staple in my freezer!
This is a great recipe that your family or friends will love! Easy to prepare and super fresh, great for a brunch, lunch and even a dinner. This recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple ingredients!
Sharing is caring!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!
With love,
María
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Vegan Crispy Taco Bowls
By María Fernanda López
Serves 3 servings
Ingredients
3 Maria and Ricardo's Keto Almond Flour tortillas in ‘Everything’ Seasoning
1 cup of fat-free charro beans
1 whole roasted chopped jalapeño
3 tbsp of chopped red onion
¼ cup of chopped bell pepper
1/4 cup of guacamole
1/2-1/3 cup of The Daily Good shiitake mushroom crisps in Mexican Chili Flavor
Cilantro & red pepper flakes for garnish
Method.
Preheat the oven at 360F.
Slice the tortillas in half and place them carefully in three silicone muffin cups (two slices per cup).
Bake for 10 minutes.
Mix the beans with the chopped vegetables.
Stuff each taco bowl with the bean mix and top with mushroom crisps, guacamole, cilantro and red pepper chili flakes,
Enjoy!
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