Baked Tacos with Avocado-Mango Salsa
These tacos are filled with a nutritious and flavorful combination of walnuts and beans. For extra crunch, they are baked in the oven until the cheese is melted and bubbly. Top them off with a homemade mango-avocado salsa, which adds a sweet and tangy flavor to the dish. Whether you are a vegetarian or just looking for a healthier alternative to traditional tacos, these baked tacos are sure to please.
Servings: 2
Ingredients
- 6 hardshell tacos store-bought
For the taco filling:
- 1 cup vegan cheese, shredded
- 1 small onion finely diced
- 2 cloves garlic finely diced
- 1/2 cup walnuts
- 1 cup kidney beans
- 2 tsp taco seasoning
- 1 bsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
For the Avocado-Mango Salsa:
- 1 cup cherry tomatoes halved or quartered
- 1 avocado cubed
- 1 mango cubed
- 1 handful cilantro leaves finely chopped
- 1 jalapeño pepper finely chopped
- 1/4 red onion finely diced
- juice of 1 lime
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- To start, heat up some olive oil in a pan over medium-high heat. Add in the diced onion and a pinch of salt, and sauté until the onion is translucent. Then, add in some minced garlic and cook for another 30 seconds. Next, add in the beans and taco seasoning and cook for an additional minute. Let the mixture cool slightly.
- In a food processor, pulse walnuts a few times until they are roughly chopped. Then, add in the bean mixture and pulse a few more times until everything is well combined. Return the mixture to the pan and scramble for a few more minutes.
- Next, arrange the taco shells in a baking tray and stuff them with the bean filling. Sprinkle some vegan cheese on top and bake at 395 degrees F / 200 degrees C until the cheese has melted.
- For a delicious and refreshing topping, make the Avocado-Mango salsa. Simply mix together all the salsa ingredients. Serve alongside the tacos and enjoy!