I think I’m turning into a tacotarian because I’ve been eating lots of tacos and taco related food stuffs lately. I’m not really sure why. Maybe it’s because the spiciness is nice and warming on cold winter nights. Or maybe it’s because anything served in a taco shell is pretty much automatically delicious. Maybe we’ll never know.
These particular tacos were super duper easy to make. I had a leftover tomato, pepper, onion and spinach mixture that I made as an extra layer to the Tortilla Strata from Vegan on the Cheap. I reheated it and mixed it with a can of kidney beans and a package of Trader Joe’s Soy Chorizo. The chorizo is nice and spicy, so it’s not necessary to add any taco seasoning. I served the tacos with chopped tomatoes, avocado, lettuce, olives and Daiya cheese. This was super delicious.
There was a lot leftover, so the next day, we had tostadas on gluten-free rice tortillas. This was pretty much the same thing as a taco but larger and flatter. It was just as tasty too!
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