Vegan Cheesy Double Decker Taco
Updated: Jul 26, 2020
If you're vegan and miss the Cheesy Double Decker from Taco Bell, this recipe is for you!
To be honest, I never really frequented Taco Bell until after going vegan. I was more of a Del Taco dude. But my girlfriend loves Taco Bell and got me on that train. Plus, there’s one right down the street from us, and it’s fairly easy to eat vegan at Taco Bell (just sub beans for meat, no cheese or sour cream, add potatoes and guacamole to everything).
But either way, Taco Bell has no vegan cheese (yet) so even with all the awesome ways you can customize your order to be vegan, there’s just no way to have a vegan Double Decker. Until Taco Bell carries vegan cheese and sour cream (and heck, vegan meat while we’re at it) you can make this Double Decker Taco at home! And the best part is you don’t have to rehearse a long ass order and then also dread that they still put cheese in your burrito and won’t find out until you get home!
For the outer layer (the larger flour tortilla with beans and cheese) you can cook it two ways. Either you can microwave everything, or you can cook it in a pan. I personally like the pan method because I like getting the flour tortilla slightly browned, but that being said, if you overcook it, the tortilla will get too crunchy and won’t fold over the hardshell taco. So what you give up in texture, you gain back in convenience and ease of assembly. Try whichever way you want!
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Makes 1 Taco
1 taco tortilla (flour)
1 crispy taco shell
1/3 cup vegan cheese shreds (plus more for topping)
1/3 cup refried beans
3 oz plant-based meat (crumbled)
1 Tbsp taco seasoning (or 1/4 Tbsp each, cumin, chili powder, garlic, smoked paprika)
1 Tbsp vegan sour cream
1/4 cup shredded lettuce
1 Tbsp pico de gallo
1 Tbsp vegan sour cream
1/4 Tbsp Cholula (or hot sauce of choice)
1/4 Tbsp lime juice
1/4 tsp chipotle powder
Combine the ingredients for the chipotle crema and set aside.
Crumble and cook your plant-based meat over medium heat in a bit of oil. Add your taco seasoning and brown the meat.
Heat up the refried beans, either in a small pot on the stove, or in the microwave.
Heat up the flour tortilla over stove top or in the microwave.
Add flour tortilla to the pan and top with HOT refried beans. Spread them as evenly as you can. Then top with 1/3 vegan cheese shreds and cover to melt cheese. Add a little bit of water to the pan before covering, the steam will help melt the cheese. Be careful not to overcook, if the tortilla gets too brown it will be hard to fold it around the crunchy taco shell.
Alternatively, you can simply add the flour tortilla with some beans and cheese to a microwave safe dish and microwave until cheese melts (probably 1-2 minutes)
Once cheese is melted remove from pan (or microwave)
In the hardshell taco, fill with the plant-based meat, then top with sour cream, lettuce, pico de gallo and some more shredded vegan cheese.
Wrap the larger flour tortilla round the hardshell taco. Drizzle the whole thing with the chipotle crema.