These delicious tacos are such a great meal plan staple! They are sort of a hybrid between a taco and an enchilada and are crispy on the outside and softer towards the middle. I love serving this with a dollop of sour cream, a generous helping of pico de gallo, and a side of guacamole and esquites. I hope you’ll give this a try soon!
Step by step directions:
Warm your corn tortillas and add 2 tbsp of vegetarian refried beans to one side.
Top with one tbsp mexican blend cheese and fold one half over the other to form a taco.
Set the tacos on a lined baking sheet (parchment paper is best for this!).
Dip each taco into the enchilada sauce, covering both sides in the sauce.
Return to the baking sheet and top with more mexican blend cheese.
Bake at 400°F for 10 minutes and allow to cool for 10 minutes before serving. Enjoy with toppings of your choice!
Vegetarian Birria-Inspired Tacos
Ingredients
- 16 corn tortillas
- 1 can vegetarian refried beans
- 2 cups mexican blend shredded cheese
- 1 can red enchilada sauce
- Pico de gallo guacamole, esquites, and sour cream (for serving)
Instructions
- Warm your corn tortillas and add 2 tbsp of vegetarian refried beans to one side.
- Top with one tbsp mexican blend cheese and fold one half over the other to form a taco.
- Set the tacos on a lined baking sheet (parchment paper is best for this!).
- Dip each taco into the enchilada sauce, covering both sides in the sauce.
- Return to the baking sheet and top with more mexican blend cheese.
- Bake at 400°F for 10 minutes and allow to cool for 10 minutes before serving. Enjoy with toppings of your choice!
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