Vegetarian Soft Tacos
These vegetarian soft tacos get their savory depth from a simple blend of chilli powder, paprika, garlic and onion cooked into a meat substitute. Browning the onions first and simmering the crumbles with a little water lets the spices soak in. The tortillas are toasted in a dry pan and eaten as they are ready, so the table becomes a build-your-own spread. Leftover filling and beans keep well in the refrigerator.
Instructions
Put the diced onions in a frying pan over medium-low heat and cook them until they turn lightly brown.
Stir in the garlic, chilli powder, paprika, salt and red pepper. Cook for 1 minute, stirring, so the spices lose their raw edge.
Add the beef substitute and the water. Simmer for 10 to 15 minutes, until most of the water has cooked off and the filling looks moist but not soupy.
While the filling cooks, chop the tomato and onion and shred the lettuce and cheese. Set each topping in its own bowl on the table.
Warm the refried beans in a small pot. Heat a second frying pan over medium-low heat for the tortillas.
Spoon the taco filling and the beans into serving bowls and bring them to the table.
Lay a tortilla in the dry pan and brown it lightly on both sides. Serve the tortillas as they come off the heat, and let everyone fill their own with the toppings and sour cream.
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