Tacos de picadillo! A plant-based version of a childhood favorite featuring a potato and carrot filling with plant-based ground meat, crispy tortillas, and melty plant-based mozzarella cheese. Serve with vegan sour cream or avocado jalapeño crema.
1. To a large pan over medium heat, add 1 tbsp of oil, and add in 1/2 of an onion (diced small). Sauté for 3 minutes then add in chopped carrots and potatoes. Cook on medium low heat, adding 1/2 cup of water or broth then cover with lid to help steam.
2. Once the veggies are cooked, add in minced garlic and plant-based ground beef & cook for 7 minutes or until browned, season with salt and pepper.
3. On a hot skillet, char the salsa ingredients (minus the cilantro). In a blender add all the salsa ingredients and blend until smooth. Add the sauce to the plant-based meat mixture. Let it cook for 6-8 minutes. Taste and add more salt & pepper to your liking.
4. Heat tortillas on a hot pan, so that they are bendable.
5. Add 2 tbsp of the mixture to one side of tortilla, a couple tbsp of vegan cheese and fold to close. Don’t overstuff!
6. Add enough oil to the bottom of a pan and fry for 2-3 minutes on each side or until golden brown.
7. You can also bake them at 375 for 10 minutes... just brush with a little oil on both sides.
8. Serve with vegan sour cream or Creamy avocado jalapeño crema!
