1pound(454g)ground beef or vegan substitute(we used Beyond Meat)
2tablespoonstaco seasoning
½cup(120g)canned diced tomatoes(we used fire-roasted with green chiles)
2cups(226g)shredded Monterey Jack cheese(we used Violife)
Optional Toppings:
Sour cream
Pico de gallo
Guacamole
Instructions
Preheat oven to 350 °F (177 °C)
Heat the avocado oil in a large skillet. Once hot, add in the bell peppers, onion, and jalapeno. Cook for 3-4 minutes until starting to soften. Add in the garlic, cook another 30 seconds until fragrant. Transfer mixture to a bowl and set aside.
Add the remaining oil to the skillet. Once hot add the ground beef to the skillet and brown, without stirring, for 4-5 minutes. Crumble with the back of a spoon and continue to brown until cooked through. Add in the taco seasoning and cook for 30 seconds until fragrant before adding in the tomatoes and green chiles. Stir to combine and simmer for an additional 4-5 minutes on low heat.
Add the veggie mixture back to the skillet and stir to combine. Set aside.
Spray one side of each tortilla with cooking spray. Place the tortillas oil side down on a baking sheet (you may need multiple baking sheets) in a single layer.
Distribute the beef mixture evenly over each tortilla and then top with the shredded cheese.
Transfer to the oven and bake for 10 minutes or until the cheese is bubbly.
Using a spatula, fold the tortillas in half and continue to cook for 2-3 more minutes. For a crispier exterior, broil on high for 2-3 minutes.