Last modified: Sat Mar 5 12:53:36 EST 2022

Tacos / burritos

• Corn or whole wheat flour tortillas (fajita size for tacos, otherwise large)
• Jumbo taco shells (crunchy)—optional
• Choice of adhesives:
  • Fat-free sour cream
  • Guacamole dip
  • Hummus:  lots of flavors work, even eggplant, but the popular favorite 40 Spices seems to clash.  For maximum taconess, stick to chipotle or other chili pepper flavors.
  • Vegetarian refried beans
  • Sriracha
• Madras curry powder (so much for taconess)
• Goya Sazonador Total or Mrs. Dash
• Fat-free Cheddar cheese (shredded)
• 120–130 g frozen veggie crumbles (Morningstar Farms)
• Hot sauce

For tacos:

Microwave veggie crumbles for 1 minute, stir, microwave for 30 seconds, stir again.

Microwave a tortilla for 8 seconds, coat it with adhesive and curry powder, and wrap it to the outside of a taco shell.  Fill the bottom of the taco shell with more adhesive and fat-free Cheddar.

Fill taco with crumbles.  Coat top of taco with Sazonador Total or Mrs. Dash and another layer of fat-free Cheddar.  Apply hot sauce liberally and eat.

Repeat as necessary.

For burritos:

Substitute large tortilla and omit taco shell.

Fill a small bowl with frozen veggie crumbles and thaw in microwave.

Warm tortilla in microwave.  Dump all ingredients in a big pile in the middle, wrap it up and eat.

KB
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