TexMex-Style Veggie Tacos

If you ever get a craving for a fast-food chain with the word “bell” in the name, try making these TexMex style tacos instead. They’re almost as fast to make as waiting in line at the drive-thru and healthier for you, and the planet, thanks to plant-based protein. If you’re not a fan of Impossible or Beyond Meat ground beef, substitute a can of drained lentils. The homemade taco seasoning is easy to make with spices you likely already have on hand, but feel free to use a store-bought taco seasoning packet to make things go even more quickly. (Photo source: Lauren Skillen)

| Yield: 4 servings | Time: 30 minutes |

Ingredients

Homemade taco seasoning

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika or smoked paprika

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Taco “meat”

1 tablespoon neutral cooking oil, like canola or sunflower

1 small onion, finely diced

1 package of Impossible or Beyond Meat ground beef

For serving

8-12 hard taco shells, or small soft tortillas, warmed if desired

8 oz sour cream (optional)

4 oz shredded cheddar cheese or vegan cheese (optional)

1 medium tomato, finely diced

1 cup shredded lettuce

Salsa, hot sauce, pickled jalapeños, and/or pickled onions (optional)

Preparation

To make taco seasoning, mix spices together in a small bowl and set aside.

To make taco “meat,” add oil to a medium skillet over medium heat.

Add onions and sauté, stirring often with a wooden spoon until soft and translucent, about 3-5 minutes. Add taco seasoning and stir to toast, or bloom, the spices for one minute.

Increase heat to medium-high and add 1/4 cup of water and the plant-based ground beef. Use the wooden spoon to break the “meat” up into crumbles and cook until the pink color is gone.

Add up to 1/2 cup more water, 1/4 cup at a time, as needed if the pan gets too dry. Make sure to use the wooden spoon to scrape up any brown bits on the bottom of the pan. Let the mixture simmer until most of the liquid has absorbed or evaporated.

Spoon the hot taco “meat” into the taco shells. Follow with the toppings of your of choice, such as cheese, sour cream, lettuce, tomato, etc.

Zero waste tips

Buy your spices and seasonings in bulk and use your own containers, if possible, to avoid excess plastic and packaging.
If there are any broken taco shells in the packaging, use them as chips or crumble them up and use as a crunchy topping on salads or soups.