I have really been bad, not posting in almost three weeks. I am really going to try to be better. I made a taco salad last week, with various Mexican food leftovers. There always seems to be leftover refried beans in the fridge, and of course there were several tortillas languishing at the bottom of the crisper.
To make the shells, I draped a tortilla over an oven-safe bowl, brushed the tortilla with a little olive oil, and baked it in the oven for about 15 minutes at 375*. I then filled the tortillas with lettuce and Boca meat, then topped it with chopped onions, tomatoes, sour cream, and guacamole. I served refried beans on the side (to dip the shell after its contents are eaten) and a little lemon-chive salad dressing. Delicious.
Bluff City Vegan Eats: The Liquor Store
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