Vegan 7 Layer Tacos

• Produce

  • 1 cup Black beans, cooked
  • 4 cloves Garlic
  • 2 cups Iceberg lettuce
  • 1/4 Red onion, large
  • 1 Tomato, medium
  • 1 Tomatoes

• Condiments

  • 1/2 Recipe guacamole
  • 1 Salsa

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 Recipe taco filling
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola

• Bread & Baked Goods

  • 6 Flour tortillas, small

• Other

  • ½ cup Daiya Cheddar Style Shreds

Found on ilovevegan.com

Description

Ingredients

• 1 tbsp canola, coconut or olive oil
• 4 cloves garlic, minced
• ¼ large red onion, finely chopped
• ½ tsp paprika
• 2 tsp chili powder
• ½ tsp salt
• 1 medium tomato, chopped
• 1 cup cooked rice
• 1 cup cooked black beans
• ⅓ cup Daiya Cheddar Style Shreds
• 6-8 small flour tortillas
• 1 recipe Taco Filling
• ½ cup Daiya Cheddar Style Shreds
• salsa (I used Que Pasas Medium Salsa)
• 1-2 tomatoes, seeded and chopped
• 1/2 recipe Guacamole
• 2 cups shredded iceberg lettuce
• Optional: cilantro, sliced jalapeño, sliced red onion

Directions

• Heat oil over medium heat. Add onion and garlic. Sauté until onion is almost translucent.
• Add paprika, chili powder, salt and chopped tomato. Cook until mixture is thick and most of the moisture from the tomatoes has evaporated.
• Mash ¼ of the black beans before mixing them into the seasoned onion/garlic/tomato mixture. Stir in the rice. Add cheese and stir until cheese is melted. Taste and adjust seasoning as needed.
• Fill warm tortillas with ¼-1/3 cup taco filling, sprinkle with Daiya (microwave to melt if desired.) Top with a thin layer of salsa, chopped tomatoes, a generous amount of guacamole and plenty of lettuce. Enjoy!