Meatless Taco Bake
An easier way to enjoy tacos that will stay neat without skimping on flavor.
Servings: 12 tacos
- 8 ounces meatless crumbles
- 1 tbsp olive oil
- 1/4 cup cilantro
- 12 Taco Shells
- 1 cup Shredded Mexican Cheese
- 2 tomatoes medium, diced
- 1/2 cup sour cream
Cook meatless crumbles in a skillet with a little oil.
Gather casserole or baking dish that can snugly fit your 12 tacos, and arrange them carefully. I had to use a smaller pan to hold the 3-4 extra
Chop tomato, and cilantro.
Fill each shell with an even amount of meatless mixture.
Add your chopped veggies and top with cheese.
Bake at 350 for 8 minutes.
Serve with taco sauce & sour cream
Serving: 1taco | Calories: 149cal | Carbohydrates: 11g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 184mg | Potassium: 134mg | Fiber: 2g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg