Baked Chipotle Plant Based Tacos

Dinner, Lunch

I just love Mexican food because of the bold flavor.  This past weekend I made these bold and delicious Baked Chipotle Plant Based Tacos.  They were spicy and full of flavor.   Some of my key ingredients included plant based meat crumbles, white onion, jalapeno peppers, vegan cheese and red bell peppers.  I topped off my tacos with a cilantro ranch dressing that really enhanced the flavor of this Mexican dish.

Baked Chipotle and Plant Based Tacos

2 Tablespoons of avocado oil
1 lb. of plant based meat crumbles
1 onion, chopped
2 Garlic cloves, minced
2 Teaspoons of chipotle chili powder
2 Teaspoons of smoked paprika
1 Teaspoon of onion powder
1/4 Teaspoon of crushed red pepper
1/2 Teaspoon of Italian seasoning
1/4 Cup of fresh cilantro, chopped
12 Hard taco shells
1 1/2 Cup of vegan shredded cheese
1 Cup of marinara sauce, or as needed

Basil Lime Ranch
1 Cup of vegan sour cream
3/4 Cup of basil, finely chopped
1 Teaspoon of onion powder
1/4 Cup of pickled jalapeños, chopped +2 tablespoons of brine
Juices from 2 limes
1 Teaspoon of Himalayan salt

-Preheat the oven to 425F degrees.
-In a large skillet, heat the olive oil over medium heat and add onion and garlic then sauté for 5 minutes. Add plant based crumbles until browned for 5 to 7 minutes. Add the chipotle chili powder, smoked paprika, onion powder, red pepper flakes, Italian seasoning and Himalayan salt. Then add marinara sauce and cilantro. Combine ingredients then set aside.
-Line the taco shells up on a sheet pan or a 9 by 13 inch baking dish. Evenly divide the meat among each taco shell and top with vegan cheese. Bake for 10 minutes, until the cheese has melted.
-Then make the dressing, combine all the ingredients in a blender until smooth. Serve the tacos with lettuce, tomatoes, dressing and other toppings. Enjoy!


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