Nutrition
Calories: 482kcal | Carbohydrates: 49g | Protein: 30g | Fat: 14g | Fiber: 36g
This is a quick, easy and tasty recipe that is still 28% protein. The black beans deliver a decent amount of protein, but the bulk of it comes from the Mission Plant Protein Tortillas (which P.S. are also really high in fiber).
Servings
Ingredients
- 1 can black beans no sodium added
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 tablespoons nutritional yeast
- 4 tortillas use Mission Plant Protein tortillas if you want these macros/calories
- 1 1/2 teaspoons taco seasoning we use Siete Mild seasoning; use more or less to taste; I’m a little bitch so I don’t use a ton
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon umami blend seasoning
- 2 servings vegan shredded cheese Violife Mexican shreds are my jam
Instructions
- Pre-heat oven to 350 F
- In a medium-low heat skillet, throw in your pumpkin and black beans
- Smash up your black beans really well until you have a refried bean like consistency
- Add in your spices and nutritional yeast and mix well
- Spread the mixture evenly across two of the tortillas
- Sprinkle shredded cheese and put the remaining tortillas on top
- Bake for 18 - 22 minutes until tortilla is pretty crunchy
- Serve with salsa or vegan queso (if you want)
Equipment
This section may contain affiliate links
Did you make this recipe?Mention @proteindeficient.vegan
Author
Protein Deficient Vegan
