Ingredients
Scale
- 1 TB olive oil or vegetable oil, for sautéing
- ½ small onion, diced
- 4–6 (1/4 cup) small bell peppers, diced
- 1 pound shredded cooked chicken (Rotisserie works well)
- 1 TB taco seasoning
- 1 Roma tomato, chopped
- 10 hard taco shells (we used GF Old El Paso Stand ‘N Stuff)
- 1 can Siete brand refried beans, OR (8 oz. mushrooms sautéed with the onions—-if legumes are an issue)
- 1 cup shredded vegan Mexican blend cheese
Instructions
- Preheat oven to 350°F (175°C).
- Heat oil in a skillet; sauté onion and bell pepper until soft.
- Mix vegetables with chicken, taco seasoning, and tomatoes.
- Spread beans in taco shells and fill with chicken mixture.
- Top with cheese and bake 10–12 minutes until cheese melts.