Recipe Instructions:
1 cup plant-based protein
1/2 cup dairy-free cheese
1/4 cup red onion, diced
1/4 cup peppers, sliced
1 packet plant-based tortillas
1 cup rice
1/4 cup jalapenos, sliced
1 pinch salt and pepper, to taste
1 pinch cilantro
In a large, lightly oiled skillet, heat your protein until brown. Season with salt and pepper and bring to a simmer on low. You can choose from a tofu, grounds, or slices. TRY IT: The Very Good Butchers Taco Stuff'er. These plant-based grounds will crumble to perfection. For a chicken alternative, check out non-GMO Tofurky Chick'n. Add in an Asian twist with the Thai Basil variety.
Add sliced peppers, diced onions and jalapenos. Toss or stir gently until tender. Set aside.
Heat tortillas until warm or crispy. Top with protein-veggie mix. TRY IT: Siete Tortillas. Whether burrito- or taco-sized, they're gluten- and grain-free.
Top it all off with a dairy-free cheese and cilantro leaves. TRY IT: Fiesta Blend Moocho Shreds are a gluten-free, non-GMO option for topping any dish.
PRO TIP: Ditch the tortilla for a delicious rice bowl. Add in Super Lucky Elephant Thai Hom Mali Coconut Jasmine rice for a tropical meets Thai meets Mexican bite.
