Who doesn’t love tacos? Crunchy, messy tacos? Vegetarian friendly and quick to make:
I’ll admit that football doesn’t do much for me, but oh wow, it is crazy here this weekend. Seahawks are in the Super Bowl tomorrow? Crazy. It is blue and green everywhere! When the home team is winning, everyone goes crazy. The local Starbucks tried to give me blue whip cream yesterday! Sheesh! Since Kirk got invited to watch the game, maybe I will take the boys down to the lake and they can play, like they did on Friday – duck feathers!
The ducks I am sure will be “thrilled” to see the boys
The boys were excited to see a package of taco goodies from Ortega show up, especially when Mommy said “Taco Night!”:
Loved how the shells sit low and flat, and you can stuff them to the brim!
Crunchy Veggie Chili Taco Boats
- 1 Tbsp oil
- 1 large sweet onion
- 12 ounce package vegetarian faux-hamburger
- 14.5 ounce can petite dice tomatoes, undrained
- 15-17 ounce can black beans, undrained
- 1 package reduced sodium chili mix
- 1 package Fiesta Flats
- Hot rice (see below)
- Crumbled Queso Fresco cheese
- Sour cream
- Shredded lettuce
- 1 roma tomato, chopped
- 1 large ripe avocado, chopped
- Chipolte hot sauce
I served our tacos with rice in the bottom: 1 cup rice + 2 cups lower sodium broth. Bring broth to boil in a small saucepan, add rice, simmer on low, covered, for 20 minutes.
Meanwhile, heat a large skillet over medium, add in oil and onion, saute until tender. Add in faux hamburger, heat through, breaking apart.
Shake chili mix on top, stir in the tomatoes and beans. Reduce heat to medium-low, simmer covered for 10 minutes, stirring periodically.
To serve, warm shells as noted on package. Fill with warm rice, top with chili, then sprinkle on toppings as desired.
Serves 6 or so.
FTC Disclaimer: We received food used in this post.