Thursday, October 20, 2011

Taco Roll-ups {Vegan}

Day 293.

This week's leftover creation was a no-brainer. Taco Soup prior to adding the soy milk or broth + tortilla + microwave = toddlers in bliss. The adults went with the equally delicious, though somewhat longer cooking time, grilled quesadilla version. But for the kids, the soft tortilla filled with a layer of taco soup and rolled up is perfection. The best part is these quesadillas don't even need cheese because the beans hold the tortillas together all on their own. I'm pretty sure my kids could live on tortilla-wrapped meals all day, every day. This one is fast, nutritious and delicious.

Taco Roll-ups
  • 4 flour tortillas
  • 1 cup Taco Soup (prior to adding soy milk or broth)
  • 1/2 cup dairy-free cheese (optional)
Lay tortillas out flat, spreading a layer of taco soup (about 1/4 cup) over each. Top with cheese, if desired, and roll up, starting from long side. Microwave for 30 seconds. Serve with dairy-free sour cream dip, if desired.

For quesadillas: instead of rolling, top with a second tortilla and grill on a sprayed griddle or pan for about 1 minute per side.

The Results
We all scarfed these down with gusto. This is one of those circumstances where the leftovers can be even more fun to eat than the original meal.

This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, and Ultimate Recipe Swap.


  1. Mmm, I've never thought of using beans as the "goo" inside the quesadilla. Sounds like it would be eve more delicious than just veggies!

    What's your favorite brand of vegan sour cream?

  2. I like the tofutti sour supreme if I'm buying it. If I'm making it, I like this recipe: Tofu Sour Cream

  3. I love clever ways of using up leftovers. This ones soups particularly fantastic.