Crispy Sheet Pan Tacos: Quick & Easy Vegan-ish Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground chicken is typically cheaper and lower in fat.

taco shells

🥗Healthier: whole grain tortillas

💰Cheaper: corn tortillas

Corn tortillas can be more affordable and are gluten-free.

Preheat the oven to 450°F (232°C).

Warm two corn tortillas at a time in a covered pan over medium-high heat to make them bendable.

In a skillet, add olive oil and taco seasoning mix, stirring to combine.

Add veggie meat (or black beans) to the skillet, breaking it up with a flat edge wooden spoon until cooked through, about 5 minutes.

Stir in diced tomatoes to add moisture and flavor to the mixture.

Brush both sides of each tortilla with olive oil to ensure they become crispy.

Fill the top part of each tortilla with the taco filling, including pickled red onion and cheese, then fold them in half.

Place the filled tacos on a sheet pan and bake in the preheated oven for 8 minutes.

Remove the tacos from the oven and carefully flip them over, then return to the oven for an additional 8 minutes for extra crispiness.

After the second baking, remove the tacos from the oven and check for crispiness.

Top the tacos with guacamole, salsa, and a drizzle of almond plain yogurt as a sour cream substitute, then garnish with cilantro and serve with lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens