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Vegan Tacos

Best Vegan Tacos You’ll Crave—Easy & Flavor-Packed Delight

Prepare these Vegan Tacos in just minutes for a delightful, flavorful meal that satisfies your cravings without the carbs.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 tacos
Course: Easy Dinners
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roll Ups
  • 4 pieces Low-Carb Tortillas Substitution: Almond flour tortillas offer a gluten-free alternative; warm them for flexibility.
  • 1 cup Mozzarella Cheese Tip: Fresh mozzarella melts better for a deliciously rich taste.
  • 20 slices Pepperoni Note: Dab with a paper towel to remove excess grease for a cleaner finish.
  • 4 tablespoons Marinara Sauce Substitution: Try a homemade sauce for a fresher, deeper flavor.
  • 2 tablespoons Olive Oil Optional: Cooking spray can give you that crispy finish with fewer calories.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush

Method
 

Step-by-Step Instructions for 11-Minute Cheesy Pepperoni Pizza Roll Ups
  1. Preheat your oven to 375°F (190°C).
  2. Lay the low-carb tortillas flat on a clean surface and warm them if too stiff.
  3. Spread 2 tablespoons of marinara sauce over each tortilla, leaving a border.
  4. Sprinkle a generous amount of shredded mozzarella cheese over the marinar sauce.
  5. Arrange pepperoni slices evenly on top of the cheese.
  6. Tightly roll the tortilla over the filling, tucking in as you go.
  7. Brush the outside of each roll up with olive oil.
  8. Bake for 10-12 minutes until golden brown and cheese is bubbling.
  9. Let cool for a couple of minutes before slicing and serve warm.

Nutrition

Serving: 1roll upCalories: 180kcalCarbohydrates: 8gProtein: 10gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 600mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 1mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. To reheat, bake at 375°F (190°C) for about 10 minutes.

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