I am originally from California so I like eating my tacos with melted cheese. It’s definitely a thing, versus eating traditional street tacos that are just the meat, onions and cilantro. And when you don’t feel like eating meat, cheese is a great substitute with your beans of choice for extra protein.

I actually had a debate the other night on what the difference between tacos and quesadillas are. Like if there is melted cheese is it automatically a quesadilla? If you add beans is it automatically a taco? Does how you hold it or prepare it matter? Apparently so! And if you want to go down a Google rabbit hole like I did on the subject, feel free to do so.

Otherwise, I highly recommend you make THE BEST vegetarian tacos you will ever have.

(Serves 1) Depending on Hunger Level

Check out my Fear to Freedom Online Course to learn more about how to listen to your hunger cues in Module 2.

Ingredients:
2-3 tortillas of choice (I used a wheat and corn combo)
1/2 cup pinto or black beans
1/3 cup shredded sharp cheddar or jack cheese
2 large handfuls shredded cabbage
1/2 ripe avocado
2-3 tbsp. of green salsa

Method:
Preheat your oven to 350 degrees. Shred your cheese using a box grater (I prefer how freshly shredded cheese melts vs. pre-shredded). Open, drain and rinse your can of beans. Split beans and cheese evenly between your tortillas. Pop into the oven on a cookie sheet. While your cheese melts, thinly slice your cabbage and chop up your avocado. Remove tortillas with beans and cheese after 7 minutes, or as soon as the cheese melts. Assemble your tacos and top with your salsa. Dig in and ENJOY!