Chili Cheese Crispy Baked Tacos
These chili cheese crispy baked tacos are bold, immensely satisfying, and messy in the best way possible. Crunchy oven-baked tortillas are stuffed with a savoury tofu chili filling, melty vegan cheddar, and baked to golden perfection. The real finishing touch is the high-protein and fiber-rich avocado lime crema that’s bright, zesty, and just spicy enough to keep things interesting. They are easy enough for a busy weeknight, perfect for taco Tuesdays, or a healthy plant-based dinner that looks and tastes like fast food.
Ingredients
- 2 tsp olive oil
- 1 block tofu
- ¼ tsp Salt
- 2 tbsp cornstarch
- 1 large white onion
- 5 cloves of garlic
- 1 can of vegan chili
- 1/2 cup Vegan Cheddar Cheese Shreds
- 6 Mini tortillas - white
- 2 tbsp olive oil for brushing
Avocado Lime Crema
- 1 avocado
- Juice of 1-2 limes
- Handful cilantro
- 1 small clove of garlic
- 1 jalapeno
- ⅓ cup Soy milk more as needed to thin
- ½ tsp maple syrup
- Salt and pepper to taste
Instructions
- Heat a pan over medium heat and add 2 teaspoons of olive oil. Crumble the tofu directly into the pan using your hands.
- Sprinkle in the salt and cornstarch, stirring well to coat the tofu evenly. Cook for about 10 minutes, stirring occasionally, until the tofu turns golden and slightly crisp around the edges.
- Slice your onion and add it to your tofu along with your crushed garlic, and cook for another 5 minutes until the onion softens and everything smells deeply savory.
- Pour in the canned vegan chili and stir until fully combined. Let it warm through for a few minutes, then remove from the heat.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush both sides of each mini tortilla lightly with olive oil and lay them flat on the baking sheet.
- Add some vegan cheese to one half of the tortillas, then top with some of the tofu chili mixture. Fold your tortillas in half. You should get about 6 medium-sized tortillas from the mixture.
- Bake for 15 to 20 minutes, flipping once halfway if desired, until the tortillas are golden brown and crisp.
- While the tacos bake, add all crema ingredients to a blender. Blend until smooth and creamy, adding more soy milk as needed to reach your desired consistency. Adjust lime juice, salt, and pepper to taste.
- Drizzle or dip the tacos in avocado lime crema. Finish with extra lime wedges and fresh cilantro. Serve immediately for maximum crunch.
Nutrition
Serving: 2tacosCalories: 691.8kcalCarbohydrates: 68gProtein: 31.2gFat: 36.1gSaturated Fat: 7.3gPolyunsaturated Fat: 6.48gMonounsaturated Fat: 15.33gSodium: 1019.1mgPotassium: 940.3mgFiber: 10gSugar: 8.8gVitamin A: 39.25IUVitamin C: 35.78mgCalcium: 621.9mgIron: 5.3mg
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