Holiday Wreath Taco Ring (V)
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This Holiday Wreath Taco Ring is SO easy to make and completely vegetarian and vegan! It comes together in no time and is great as an appetizer OR main dish.
Hi friends! I’ve had a lot of people ask me for vegetarian main dish ideas for the holidays so I wanted to re-vamp this recipe. It’s an oldie but a goodie and if you haven’t tried it yet, DO IT!
More than anything, I just love how simple this one is. It could shine as your main dish OR be an equally fun and delicious appetizer. Or like, lunch on a lazy day. It’s a very versatile dish and will be happy however you enjoy it :)
What I have for you today is an easy appetizer (which could also double as your dinner if so desired). Did you know that most store bought crescent rolls are vegan?? Because I didn’t! So that’s what we’re using today. The holidays are about comfort and ease which is exactly what this taco wreath is.
I’m sure that every brand is different so I’d check the back before purchasing if it’s important that your rolls be completely vegan.
The rolls are laid out in a ring and then topped with whatever taco fixings that you desire. I originally planned to use black beans but then I figured they would all want to fall out when you picked each piece up. So, we’re using refried beans instead. If it’s important to you that this be fully vegetarian, make sure that you get vegetarian refried beans (traditionally they’re made with animal fat such as lard).
The beans are then topped with some sautéed and seasoned veggies. Then you just fold the rolls over top of the veggies and tuck the edges under the bottom of the wreath. Ta-da. You’re basically done with the hard part.
I thought for a while about putting a little non-dairy cheese into the rolls (which would be really good obviously). But then decided to keep it simple: rolls, beans, veggies, GUACAMOLE!! I love how cute the wreath turned out and can’t wait to take this to an upcoming holiday party.
I’m so excited to see you all making this recipe! If you do make them, PLEASE PLEASE snap a photo and tag me on instagram @foodwithfeeling! I always love to see what y’all are making.Print
- 2 cans of crescent rolls (you need roughly 16 crescent rolls…check to make sure they’re vegan!)
- 1 tablespoon of olive oil
- 1 green bell pepper, finely chopped
- 1/2 of a red onion, finely chopped
- 1 teaspoon of cumin
- 1/4 teaspoon of paprika (or more if you can take the heat :))
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of oregano
- 1 15 ounce can of refried beans (check can to make sure they’re vegan!)
- 1 medium tomato, finely diced
- optional: sprinkle with nutritional yeast before baking
- optional: vegan butter for brushing the rolls
- 2 7 ounce boxes of guacamole for serving!
- Cilantro for serving
- Pre-heat oven to 375 degrees F and lightly grease a baking tray (preferably a round pizza tray).
- In a medium skillet, heat your oil over medium heat and add in the onion, pepper, and spices. Stirring frequently, sauté until the onion becomes translucent, about 8 minutes. Once done, take off of heat and set aside.
- Unroll the rolls and lay them flat on the pizza tray with the shortest edge facing the center of the pan (see photos if this is confusing.) You want the rolls to overlap each other by about 2/3 of an inch as they go around the pan. Leave about a 6-8 inch circle in the middle of the crescent roll ring.
- Spread the refried beans out evenly across the inner half of each crescent roll (again, see photo above).
- Top the beans with the sautéed veggies and then top it all off with the tomatoes (plus the nutritional yeast if you’re adding it).
- Taking the outer tip of each roll, fold it over the bean and veggie mixture and tuck it under the inner part of your ring.
- Optional: brush the tops of the rolls with a bit of melted vegan butter.
- Bake for 25-30 minutes until the top is a nice deep golden brown color and the bottom of the wreath is cooked (I check this by simply using a fork to lift up the wreath a little).
- Serve with the guacamole in a cute bowl in the middle of the wreath and sprinkled with a touch of freshly chopped cilantro.