Veggie Baked Tacos

The ultimate recipes

Are ones that work with what you have in your fridge. The last thing I want to do on my way home from work is run to the store for a single ingredient. Enter, veggie baked tacos. Have black beans? Pinto? Zucchini? Bell Pepper? White vs. red onion? This has got you covered! Most of what’s in here you likely have in your kitchen and you’re good to go! Keep reading for the recipe.

Ingredients:

• 8 small tortillas - I love keeping this grain free and using Siete Foods Cassava Tortillas

• 1 can black or pinto beans, drained and rinsed (15 oz)

• 1 1/2 cups chopped kale or spinach

• 1 red bell pepper or zucchini small diced

• 1/2 yellow or red onion small diced

• 1 tbsp tomato paste

• 1/4 cup water

• 1 1/2 tsp cumin

• 1 tsp sweet paprika

• 1 tsp smoked paprika

• 1 tsp ancho chili powder - regular chili powder works too

• 1/2 tsp black pepper

• 1/2 tsp salt

• 1/4 tsp cayenne pepper

• 1/2 -3/4 cups shredded cheese - I love using an A2 cheese to keep it easier on digestion

• Olive oil

• Avocado oil spray (or oil if you have)

Optional Toppings:

• Hot sauce

• Sour cream or greek/coconut yogurt

• Salsa

• Pickled onions

• Jalapenos

• Cilantro

• Green onions diced

• Chipotle Aioli (mayo mixed with hot sauce)

• Avocado slices

Method:

1. Preheat the oven to 400 degrees farenheit.

2. Heat a large saute pan and add 2 tbsp olive oil.

3. Once the oil is shimmering, add the diced onion and peppers or zucchini and cook on medium heat until soft, for about 3-4 minutes.

4. Add the black beans, greens, spices, tomato paste and water. Stir everything together and cook for another 5-7 minutes, give everything a turn every few minutes.

5. Line a large sheet pan with parchment paper.

6. Heat up each tortilla in another pan before filling. I create an assembly line of sorts.

7. Add a layer of the black bean mix (about 1/3-1/2 cup) to half of each tortilla, top with shredded cheese then fold the tortillas over and press them down.

8. Lightly spray the folded tortillas with avocado cooking spray or give each top a brush of oil if you don’t have spray.

9. Add an additional piece of parchment paper and place another baking sheet on top of the tortillas. This will help them stay flat and get nice and crispy/gooey.

10. Bake for about 15 or until crisp.

11. Garnish with toppings of choice and enjoy!

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I hope you enjoy these as much as we do! This recipe is a go to when I’m walking home from work and realize that I don’t have a dinner plan. I always keep beans in the cabinet and tortillas in the freezer - I suggest you do too! If you make this and love it be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!

xx, Ashley