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Vegetarian Baked Tacos

Prep Time20 minutes
Cook Time15 minutes
Servings: 4
Calories: 342kcal

Ingredients

  • 8 crunchy taco shells
  • 1 tablespoon olive oil
  • 1 summer squash (chopped into ½-inch cubes)
  • 1 cup chopped red onion
  • 2 garlic cloves (minced)
  • 8 ounces plant-based fake meat crumbles
  • ¼ teaspoon cumin powder
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 roma tomatoes (chopped)
  • 4 ounces shredded cheddar cheese
  • ½ cup Greek yogurt
  • ½ cup chunky salsa

Instructions

  • Preheat the oven to and 400 °F lightly spray an 8x8-inch casserole dish with nonstick spray.
  • Heat the oil in a large skillet over medium heat. Cook the summer squash, onion and garlic until the onion turns soft and translucent and the squash is soft.
  • Add the soy crumbles, cumin, paprika, salt, pepper and chopped tomatoes. Bring the mixture to a simmer, put the lid on, and simmer for a few minutes until the tomatoes have softened.
  • Arrange the taco shells in the baking dish. Spoon the taco filling into each taco shell and evenly sprinkle the cheese on top.
  • Bake for about 15 minutes, until the cheese is melted and the taco shells have lightly browned.
  • Top salsa and a dollop of Greek yogurt.