Veg Mexican Tacos recipe | Tacos shells recipe | Crispy jain tacos recipe

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber; corn tortillas are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and adds protein.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Pico de gallo is fresher and contains fewer preservatives.

Prepare rice according to package instructions until fluffy.

Rinse black beans under cold water and drain.

Warm flour tortillas in a skillet over low heat until pliable.

Spread a layer of cooked rice on the center of each tortilla.

Add a portion of black beans on top of the rice.

Sprinkle grated cheese over the beans.

Dollop sour cream onto the cheese.

Add salsa and sliced avocado on top.

Sprinkle fresh cilantro over the filling.

Fold the sides of the tortilla over the filling, then roll from the bottom to enclose.

Grill the burrito seam-side down in a skillet over medium heat until golden, about 3-4 minutes.

Flip and grill the other side until crispy, about 3-4 minutes more.

Remove from the skillet and let cool slightly before slicing in half.

Cooking Techniques

Spice Level:

Dietary

Allergens