• 1 Rating

A classic Mexican taco recipe turns into a vegan treat when you trade walnuts for the beef. Sounds crazy; tastes crazy-good.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add pepper and onion. Cook 3 to 5 minutes or until crisp-tender, stirring occasionally. Add the tempeh, garlic, Mexican seasoning blend, and salt. Cook 6 to 8 minutes, or until heated through and tempeh is lightly browned, stirring occasionally. Remove from heat. Stir in walnuts.

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  • Spread purchased guacamole over each tortilla, then top evenly with lettuce. Spoon warm tempeh mixture over lettuce. Top with salsa, cilantro, and cheese.

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

429 calories; 21 g total fat; 5 g saturated fat; 4 g polyunsaturated fat; 2 g monounsaturated fat; 15 mg cholesterol; 668 mg sodium. 208 mg potassium; 41 g carbohydrates; 9 g fiber; 6 g sugar; 20 g protein; 0 g trans fatty acid; 2405 IU vitamin a; 89 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 59 mcg folate; 0 mcg vitamin b12; 267 mg calcium; 3 mg iron;

Reviews

1 Ratings
  • 5 star values: 1
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  • 1 star values: 0