Bubby and Bean ::: Living Creatively: Refried Bean + Plant-Based 'Beef' Tacos

I think I was the only kid I know who ate bean tacos growing up. Our family wasn't vegetarian (I didn't become one until I was 15), but we always used refried beans instead of meat. As an adult with kids of my own, we make an embarrassingly massive variety of tacos in our house, but good old fashioned refried bean tacos with good old fashioned crunchy shells are a staple (and my kids' favorite). We usually add plant-based "beef" crumbles too. Today I thought I'd share how we make ours.

Refried Bean + Plant-Based 'Beef' Tacos
Serves 5-6

10 crunchy taco shells
1 can vegetarian refried beans (16 oz)
2 cups plant-based "beef" crumbles (optional)
1 cup shredded cheddar cheese
1-2 fresh tomatoes, diced
1/2 cup large black olives, sliced
shredded romain lettuce
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt and pepper to taste

Preheat oven to 350 degrees. In a medium saucepan, heat refried beans over low heat. Add spices to beans and stir. (If using soy crumbles, heat in a skillet according to package instructions.) While beans are heating, heat taco shells in oven as directed on package, and prep toppings (tomatoes, olives, lettuce, and cheese). Once beans and shells are heated, divide beans (and soy crumbles, if using) evenly between shells, then tops each with cheese, tomatoes, olives, and lettuce. We like to serve with homemade guacamole or fresh sliced avocado topped with salt and pepper.