Double Decker Veggie Tacos

You don’t need meat to make your guests’ mouths water. Enjoy this Tuesday night shakeup with some Fresh Cravings Pico de Gallo Salsa too!



  • 2 heads broccoli, cut into small pieces
  • 2 portabella mushroom caps, diced
  • 1/2 large red onion, sliced
  • Lime juice
  • 6 taco shells, jumbo size
  • 6 flour tortillas, 6-inch
  • 1 can refried black beans
  • 1/2 cup Fresh Cravings Restaurant Style Salsa (medium)
  • 1/2 cup crumbled feta cheese
  • Fresh Cravings Pico de Gallo Salsa or Chunky Salsa


  1. Preheat an oven to 400 degrees F.
  2. For the vegetables: Toss the broccoli, mushroom, and onion in oil and 2 teaspoons salt. Put the broccoli in a roasting pan or casserole dish. Place the pan of broccoli in the oven and cook until the broccoli is a little bit caramelized but still bright green and a little crunchy, about 25 minutes.
  3. In a pot, mix together the refried black beans and Fresh Cravings Restaurant Style salsa. Cook on medium heat until hot.
  4. Spread warm beans on a warm flour tortilla. Stand a taco shell in the center of tortilla spread with beans and cheese. Gently press the soft tortilla onto the sides of the taco shell.
  5. Fill taco shell with feta cheese, vegetables, and top with Fresh Cravings Pico de Gallo Salsa or Chunky Salsa.