These soft shell tacos are so colorful! I used red beet wraps and many veggies for this vegan dinner dish!
Mexican food is the ultimate comfort food to me. Although many people think about meat and how unhealthy it is when they think of Mexican food, I’m showing you the opposite. This dish is healthy, packed with vitamins and no animal products were used. So this dish is not only vegetarian, but vegan too!
If you’re eating gluten free you can easily replace the red beet wraps with corn tortillas for a gluten free Mexican dinner!
3 red beet tortilla wraps (I used No Fairytales)
1 small can of corn
1 small can of chili beans
2 tomatoes, cubed
1 red bell pepper, cubed
fresh coriander (cilantro)
optionally cherry tomatoes for decoration
Preheat the oven to 180°C/350°F. My wraps were quite big so I cut out a smaller circle using a small pie plate. I placed the tortilla wraps in an oven dish and sprayed them with olive oil. I folded them to get the taco shape and used aluminium foil to keep them in place. Put the tortilla wraps in the oven for 10 minutes.
Meanwhile heat some olive oil in a skillet and fry the red bell pepper for a minute. Add the corn, chili beans and tomatoes and warm for about 3 minutes.
Fill the tacos with the vegetables and serve with fresh coriander and cherry tomatoes cut in half.
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