Crispy Tacos + Quinoa Taco Meat + Cheese

• 10-12 corn tortillas
• 1 batch of quinoa taco meat or seitan taco meat
• 1 cup shredded cheddar cheese or 1 batch of cashew queso sauce
• 2 cups romaine lettuce, shredded (or chopped kale sauteed in olive oil, salt & pepper)
• salsa verde
• guacamole
• frank’s hot sauce

Directions:

1. Preheat the oven to 400 degrees.
2. Warm the corn tortillas in a pan or panini maker until they are soft and pliable.
3. Brush a little olive oil over each tortilla.
4. Place in a taco rack or use an upside-down muffin pan to hold tortillas.
5. Bake in the oven for 10 minutes (or until the tortillas are nearly crispy).
6. Remove from the oven and add in the taco meat and cheese to each taco.
7. Return to oven and cook for 2 minutes more.
8. Place tacos on plates (using taco holders, if you have them) and top with romaine lettuce, salsa verde, guacamole, and hot sauce.