Open-Faced Tacos

I made these this weekend for brunch and they were just perfect!  The combination of the crispy corn tortilla, just cooked veggies and creamy melted daiya on top was delicious. I always like to have a package of corn tortillas, and a can of refried beans (Eden Organic Spicy Pintos are my fave) on hand.  Toss in any veggies you want and you have the fixings for several meals, with endless possibilities.

Ingredients: (for 4 tacos)

olive oil for the pan

4 corn tortillas

1/2 can of refried beans

1/2 green pepper, thinly sliced

1/2 onion, finely choppped

1/2 cup shredded red cabbage

4 tablespoons daiya cheese

1 avocado, cubed and divided into 4

A few pinches of smoked paprika

Fresh salsa for serving

Fresh cilantro (i didn’t have this but it would be tasty!)

Method:

Heat the olive in a large non-stick skillet on med-low.  Spread about a tablespoon of refried beans on each tortilla and place in skillet, two at a time.  Then build your taco – onion, green pepper, red cabbage and top with vegan cheese.  Cover your pan and cook until the cheese is nice and melted (about 5-6 minutes), then scoop up with a large flipper and place on a plate. Sprinkle with smoked paprika (or chili powder would be nice too), avocado and a spoonful of fresh salsa.  We found that two each was just right.  Enjoy!

~The Vegan Project

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