Open Faced Tacos with Vegetables: Vegan & Gluten Free

  

 Open Faced Tacos with Vegetables: Vegan & Gluten Free

Hello, welcome back or to my food blog! My name is Jolly and today I will be sharing with you my Open Faced Tacos with Vegetables: Vegan & Gluten Free recipe. Not only is this easy, but it's loaded with protein and vegetables. So, follow along with me as I show you how to make my Open Faced Tacos with Vegetables: Vegan & Gluten Free!

If you tried this recipe and want to share your version with me, feel free to tag me on Instagram @jolly_eats4

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Recipe

Yield: 1 serving (2 tacos) 

Time: 15 minutes 

Diet: Gluten Free, Vegan

Ingredients:

2 small corn taco tortillas 

1/2 teaspoon of olive oil per tortilla 

2/3 of a can of refried beans 

1/2 cup of Spanish rice 

2/3 of a long celery stick

2/3 of a long carrot stick

1 mini bell pepper

1/2 cup of spinach  

Cooking Tools:

Stove or Microwave  

Pan

Cutting Board 

1/3 cup

Knife

Bowl

Can Opener

Fork

Instructions:

First, put your pre-made Spanish rice on a pan and let it cook on medium heat. 

While that heats up, cut your celery, carrot, bell pepper, and spinach into small, thin slices. Then, open your can of refried beans with a can opener and dump it into a bowl. From there with your fork, mash the refried beans until they are smooth. 

Next, rub olive oil on each side of the tortillas and place them over a stove or in the microwave to heat up.  

Finally, assemble your open faced tacos with veggies by starting with spreading the beans, then setting the rice on top, and lastly sprinkling the cut-up veggies on top.  

I really hope you enjoyed this recipe!

Notes:

1. If you want a crispy tortilla, heat the tortilla up on the stove until it burns a little bit on the edges or starts to bubble in the middle of the tortilla.