PROBIOTIC VEGAN TACOS

Kenna of @kenandkale made yummy vegan tacos filled with beans, kraut, kale, and avocado! Delish! Scroll below for the recipe!

“Obsessed with these loaded veggie tacos that went down this morning 🌮💗🔥 I’m rarely everrrr making a savory breakfast but some days I’m feelin it! Stuffed them with tons of leftovers & called it good 🙌🏻

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Heated up a few @positivelyplantain tortillas & filled them with @miyokoscreamery vegan cream cheese, mashed avocado, @wildbrine beet kraft, chili beans, roasted kale, & a @artisanaorganics tahini drizzle 💃 .

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Easy & SOOO tasty

Have a beautiful day, babes!”

— https://www.instagram.com/p/b4ci2zcj50y/?igshid=1cm7de0hjb9eq

RECIPE

Kenna @kenandkale

INGREDIENTS:

  • POSITIVELY PLANTAIN TORTILLAS. 
  • 1-2 TABLESPOONS MIYOKOS VEGAN CREAM CHEESE
  • 1/2 AVOCADO
  • 1-2 TABLESPOONS, WILDBRINE BEET KRAUT ( SAUERKRAUT IS FERMENTED FOOD SO IT CONTAINS PROBIOTICS!)
  • 1/2 CUP KALE
  • 1/2 CAN, CHILI BEANS
  • 1 TABLESPOON TAHINI 
  • OIL OF CHOICE (WE RECOMMEND AVOCADO OR OLIVE OIL)

INSTRUCTIONS:

  1. Preheat the oven to 450. Wash and chop kale and toss in oil of choice. Once the oven is heated, roast until crispy about 15 minutes. Set aside once finished.
  2. Using a fork mash half an avocado and set aside.
  3. Heat individual tortillas on a dry pan until slightly browned, pliable, and fully heated.
  4. Spread vegan cream cheese on to both of the tortillas. Then fill them with beans, kraut, avocado, roasted kale, and drizzle with tahini. 
  5. Serve immediately and enjoy! 

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