Yes, you read that right. Veggie Burger Tacos. I admit it isn’t the first thing you think of when you think of tacos, but it is hands down the easiest way to sneak in some greens and bulk up a meatless taco. Oh and that Avocado Cream Drizzle! It pulls all of the refreshing flavors together earning these tacos a spot in taco heaven.
I know people can be iffy about carbs and grains. While I am not one of those people (see Best Banana Bread Ever), I can understand and feel the need to explain the taco shell before jumping into details about the filling. I used a sprouted grain tortilla, which makes them easier to digest and full of nutrients.
Ok now that that’s out of the way we can move on to the good stuff, the filling.
I used black beans, corn, red cabbage (which is actually purple), red peppers, and 1/2 of a beloved veggie burger to make up the mouthwatering filling. The beauty of tacos is that you can always switch it up. Don’t have peppers? Add carrots instead! The two things you can’t switch up though are the veggie burger and avocado cream filling, just because.
I used Dr. Praeger’s Super Greens burger, which has 6 kinds of greens, quinoa, ginger, and a hint of cayenne pepper. I lightly heated it in a skillet, then spread half of a burger at the bottom of each taco. As for the avocado cream, it’s a very easy one-step process in a food processor. You then squeeze it over the tacos and bam! TACO HEAVEN.
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- 2 medium avocados
- ½ cup fresh cilantro
- 1 lemon, squeezed
- 2 Dr. Praeger's Super Greens Veggie Burgers
- 4 taco shells (I used Ezekiel Sprouted Tortillas)
- ½ can black beans
- ½ can corn
- 1 cup red cabbage, sliced
- 1 cup red peppers, chopped
- Salt and pepper
- In a food processor, add avocado, cilantro, lemon, and 1 tsp of salt and pinch of pepper and process until smooth. Remove from the food processor and set aside.
- In a skillet over medium, heat the veggie burgers until defrosted. Flip them as needed and cook until they are soft in the middle and you can halve them with a spatula. Place them on a plate and set aside.
- In the same skillet, lightly heat both sides of the tortillas to warm them up for about 30 seconds on each side. Remove them from the heat and begin to assemble.
- Lightly mash ½ a veggie burger in the center of each taco shell. Top with black beans, corn, red cabbage, and red peppers. Next, drizzle the avocado cream over each taco using a spoon or plastic bag and making a hole in one of the corners.
- Garnish with sea salt and cilantro leaves.