Vegan Crispy Taco Bowls
Serves 3
30 mins prep
40 mins cook
70 mins total
A delicious easy to make vegan and dairy free taco bowl using some almond flour tortillas, shiitake mushrooms and charro beans. Easy to make, baked and just a crowd pleaser, you really need to make this recipe, great for meal prep as well!
0 servings
Preheat the oven at 360F. Slice the tortillas in half and place them carefully in three silicone muffin cups (two slices per cup). Bake for 10 minutes. Mix the beans with the chopped vegetables. Stuff each taco bowl with the bean mix and top with mushroom crisps, guacamole, cilantro and red pepper chili flakes, Enjoy!
