Homemade Vegetarian Double Decker Tacos

We don't frequent Taco Bell, and as I mentioned in this post, Dear Hubby doesn't really like Mexican food.  But he LOVES their double decker tacos.  Crunchy layered goodness! So when brainstorming my next vegetarian meal attempt, these came to mind.  I saw the MorningStar Farms' Crumbles at Walmart and put them right into the basket.  These would be my base.  I bought a bunch of other veggies that I thought I could easily disguise, like a frozen veggie combo pack of corn, black beans, red peppers, and onions and a bag of fresh broccoli "slaw" (without any sauce).  I made sure I got home early enough to do all my cooking ahead of time so he didn't see what was going IN to these tacos.  It would be my little secret!

Introducing Vegetarian Double Decker Tacos:

Let me just start by saying these were Dear Hubby approved, praised, and finished.  Every. Bite. Gone.

I can almost guarantee this was the most veggies he's eaten in one meal..ever.

Never had a double decker taco? Though a few more calories than just eating a corn shell, the experience is so vastly improved that it's worth it.  Everything stays together. Nothing cracks or falls apart. You get the extra beans (fiber/protein) right there in the taco.  It's a win win.

Here's a close-up of the taco "meat."  I really can't say enough about how perfect it all was!  You can even see some of the purple cabbage from the broccoli slaw :) 

And the best part, again, was that Dear Hubby liked it and finished it.  Mission accomplished!

PS. I only pureed the tomatoes because Dear Hubby doesn't traditionally like them.  You could just dice yours instead!

Have a great weekend & see you Monday!

{Vegetarian Double Decker Tacos}

{Vegetarian Double Decker Tacos}


Copycat Taco Bell Double Decker Tacos -- packed with veggies, but devoured just the same!!


1 package Morningstar Crumbles (or use your favorite meat substitute)
1⁄2 package Frozen corn, peppers, black bean combo
1⁄2 package Broccoli slaw (no sauce)
1⁄2 Lime's juice
1⁄2 cup Salsa
1 package Grape Tomatoes (pureed)
1 package Taco Seasoning (I used McCormick's "Fiesta" seasoning)
1 package Corn Taco Shells
1 package Small Flour Tortillas (I used Spinach tortillas)
1 can Refried Black Beans
1 package Guacamole (or make your own)
1⁄2 cup Shredded Cheese (I used regular Cheddar)


  1. Saute Morningstar crumbles with frozen corn, pepper, black bean, onion combo.
  2. Add in next 5 ingredients: broccoli slaw, lime juice, salsa, tomatoe puree, and taco seasoning (and items needed to make the taco seasoning - usually water and/or a bit of oil)
  3. Stir until thickened/warmed through.
  4. Heat up refried black beans.
  5. Cut flour tortillas (if bigger than corn taco shells) into a smaller circle, so that it fits snuggly around the corn shells.
  6. Spread a thin layer of refried black beans onto the flour tortilla.
  7. Add corn shell.
  8. Scoop taco mixture into corn shell.
  9. Top with cheese and guac, and sour cream if you desire.
  10. Chomp. Chomp. Enjoy. Repeat.

Yields 8 Tacos