Mexican food is a staple around our house. At least 50% of the time you’ll find some sort of burrito bowl, quesadilla, Mexican skillet or tacos around our dinner table.
It’s so easy to fall into the rut of doing the same fixins over and over again. Which is why I love to switch it up with ingredients and flavor combinations. Bonus points if they’re packed with veggies that taste really, really good and vegetarian because money-saving.
This has it all. The chickpeas and cauliflower are so flavorful and meaty that we didn’t miss the meat, the avocado-lime cream is creamy and the pickled red onion is tangy and fresh. My typical taco is heavy and covered in melty cheese. I have to tell you, the freshness of these babies was a welcomed change. And you won’t feel so uncomfortably full after eating them.
This will be your new go-to for meatless Monday, taco Tuesday, (or whatever Wednesday). We’re starting a movement proving vegan food can be crave-able.
Just do us a favor. Control yourself and try not to lick your screen.
[cooked-recipe id=”1441″]
