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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
These vegetarian tacos use Dr. Praeger’s Perfect Grounds to create the perfect taco filling. Serve alongside this fresh and citrusy mango salsa and dinner is served!
1 tablespoon extra virgin olive oil
1 package Dr. Praeger’s Perfect Plant Based Grounds (2 squares)
3/4 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder blend (see note one below)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 cup canned black beans, rinsed and drained
12 mini soft tortilla shells, 6 regular sized tortilla shells or 6 hard tortilla shells, for serving
2 mangos, diced small
1 medium-size red onion, diced small
24 cherry or grape tomatoes, halved
1 large Hass avocado, cubed
1 to 2 teaspoons chili lime seasoning (see note two below)
the juice of 1 lime (optional)
hot sauce, to taste
fresh cilantro leaves, to taste
lime wedges for freshly squeezed lime juice, to taste
sour cream, to taste
shredded cheese (Mexican blend would work great)
Heat olive oil in a large skillet. Place two frozen squares of Dr. Praeger’s Perfect Plant Based Ground. Cook on low-medium heat four minutes per side.
With the help of a wooden spatula or spoon, break down the plant-based ground until it resembles cooked ground beef.
Add tomato sauce, cumin, chili powder, onion powder, garlic powder and black beans. Cook for 10 to 12 minutes, stirring frequently.
Meanwhile, prepare the mango salsa. In a large bowl, add all of the ingredients and gently mix to combine.
Assemble the tacos by filling the tortilla shells with the cooked and seasoned Dr. Praeger’s Perfect Plant Based Ground. Top it with the mango salsa.
Serve these vegetarian tacos with the optional toppings on the side, so everyone can build their own taco to their liking.
Sponsored by Dr. Praeger’s
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Great recipe!