This is our go-to recipe for our taco seasoned mix. We use the taco seasoned filling for tacos, burritos, enchiladas and quesadillas. Use a store-bought pie crust (or make your own), cut to size, add the filling and make empanadas. Also, try different salsas and veggies for some variety. We like adding potatoes and making breakfast tacos.
This taco seasoned filling is extremely versatile. The filling can be used in tacos, quesadillas, enchiladas, burritos and empanadas. Or use it as a topping for a rice bowl or salad. Mix it up by using different types of veggies and salsas.
Put taco seasoned plant protein mix in a bowl. Measure water in a separate cup, add 1 tablespoon of salsa and stir to combine.
Gradually add liquid into the bowl, stopping frequently to stir with a fork. When the mixture is just moist, stop adding water. If more liquid is needed, add one teaspoon of water at a time and stir until the dry mix is no longer visible. Allow mixture to rest for about 5 minutes. The crumbles should have a sturdy consistence with a little bit of give (a little stretch).
Heat a wide pan over medium heat. Add 1 tablespoon of oil to cover the bottom of the pan. Break up mixture into small pieces and add to the pan in a single layer. Once all of the crumbles are in the pan, fry for about 5 minutes, stirring regularly. When the crumbles are crisp, remove the pan from heat and set crumbles aside.
Clean pan and place over medium heat. Add 1 tablespoon of oil to cover the bottom of the pan. Add onions and sautéed for about 5 minutes until cooked. Add red pepper and corn to pan and continue cooking for another 5 minutes. Once vegetables are cooked, add the crumbles and 2 tablespoons of salsa and stir to combine. Season to taste with salt or salsa. Remove pan from heat and add cilantro, if desired.
Use filling in tacos or in your favorite enchilada, burrito or empanada recipe.
Recipe Note
The recipe can be scaled up or down to make the amount that you want.
