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| Toasted tortillas soak up tangy barbecue sauce as well as(if not better than) a bread bun. | |||||
| Ingredients: | |||||
| 1 1/2 T | Ketchup | ||||
| 1 T | vegetarian Worcestershire Sauce | ||||
| 1/2 C | cup diced green bell pepper | ||||
| 1 C | cup soy crumbles | ||||
| 4 6-inch | corn or flour tortillas, warmed | ||||
| 2 T | chopped red onion | ||||
| 1/3 C | grape tomatoes, halved | ||||
| 1/2 C | shredded Romaine lettuce | ||||
| 1/2 C | shredded Cheddar cheese | ||||
| 1 T | pickle relish, optional | ||||
| Directions: | |||||
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1. To make BBQ Sauce: Combine all ingredients in bowl.
2. To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned. 3. Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce. |
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