It's Taco Tuesday!

Like most human people with tastebuds, we are big Taco Tuesday enthusiasts in our family.  My kids like crunchy shells, and it never fails that no matter what brand I get- there are always a few cracked shells in the boxed taco shells.  Every darn time!

I started buying locally made soft corn tortillas and frying them, but I wasn't feeling great about that.  Then I tried this method I found on Pinterest, and it kind of worked... but they were so narrow they were hard to fill.  

I started buying locally made soft corn tortillas and frying them, but I wasn't feeling great about that.  Then I tried this method I found on Pinterest, and it kind of worked... but they were so narrow they were hard to fill.  

My gadget-loving heart knew there must be an answer, and I found it!  I ordered three of these taco molds so that I could make 12 tacos at a time, which isn't crazy for a family of four.  They just fit perfectly in our oven and give us crunchy tacos without a bunch of extra oil or mess.  I just lightly heat up the tortillas in a pan (because I don't have a microwave, that's the quickest way), and lay them over the taco molds.  I bake at 375-400 until they get crispy, and then fill them up.  We like refried beans and Daiya cheese, but I'm posting some links to more creative plant-based taco recipes for you to try too.  Tonight I'm going to mix it up and make crispy flour tacos, so we'll see if I get a full scale mutiny from my picky purists.  
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Follow Erin's board Vegan Tacos on Pinterest.