Walking Vegetarian Tacos

Let's Cook

Ingredients

4 servings

Freezer Containers

Supplies

Directions

Combine TVP and water in a bowl. Let sit for at least 15 minutes, or until TVP has absorbed water. Heat olive oil over medium heat in a large saucepan. Add TVP and taco seasoning and stir. Cook for 10 minutes. Remove TVP from heat and allow to cool. Stir pinto beans into TVP mixture. Crush bags of chips and open. Divide TVP mixture and all other toppings among bags of chips.

Freezing Directions

Combine TVP and water in a bowl. Let sit for at least 15 minutes, or until TVP has absorbed water. Heat olive oil over medium heat in a large saucepan. Add TVP and taco seasoning and stir. Cook for 10 minutes. Remove TVP from heat and allow to cool. Combine cheese and black olives in a separate bowl. Stir pinto beans into TVP mixture. Divide TVP among indicated number of quart freezer bags. Divide cheese/black olives among indicated number of pint freezer bags. Label bags and freeze.

Serving Day Directions

Heat TVP mixture in microwave for 1 minute, or until warm. Crush bags of chips. Divide TVP mixture and all other toppings among bags of chips.

Nutritional Information

Not Available

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About This Recipe

These Vegetarian Walking Tacos are easy to make and are a family-favorite.

Meet The Cook

Regan first discovered freezer cooking the summer after her first year of law school, when she was a single mom to her then one year old.  Although short on time, she wanted to make sure she and her daughter were able to begin the tradition of eating healthy dinners together each night. In her free time, Regan enjoys spending time with her family, being outside, and reading.

Published:

OAMM Cook Regan

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