Black Bean and Vegan Chorzio Tacos

Taco Tuesday!! These are packed with veggies and oh so good. It comes together in les than 20 minutes so perfect for a weeknight meal.

Taco Filling:

  • 1 15 oz can fire roasted tomatoes with chilies
  • 6 oz soy chorizo, crumbled
  • 1 can black beans, drained
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 jalapeño, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1 tbsp olive oil

Taco

  • Tortillas
  • Cheese – vegan or regular
  • 1 avocado, sliced

Combine all filling ingredients in a large skillet. Cook over medium heat for 15 minutes, stirring several times.

Fill tortillas with filling and top with avocado and cheese.

Serves 4.

Almost Vegan Stuffed Mushrooms

These are heavenly and filling! I served them with some grilled asparagus. If you are vegan, just leave off the cheese. These make for great left overs, reheat in the oven for 20 minutes.

Mushrooms

  • 6 portobello Mushrooms, gills scrapes off and cleaned
  • 2 tbsp balsamic
  • 2 tbsp olive oil
  • 1 tbsp tamari or soy sauce

Stuffing

  • 1/4 c pine nuts toasted
  • 1 can Artichokes in water, drained
  • 1 c spinach
  • 1/2 c basil leaves
  • 8 cremini mushrooms
  • 4 cloves garlic
  • 1/2 white onion
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • Salt and pepper

Garnish:

  • 6 tbsp Gorgonzola

Preheat oven to 350.

Combine balsamic, olive oil and tamari in a small bowl. Spray a large baking dish, add mushrooms and drizzle with marinade. Turn a couple times to coat and marinate for at least 30 min.

In a food processor combine stuffing ingredients and pulse to combine leaving slightly chuncky.

Stuff mushrooms with mixture and bake for 30 minutes. Top with cheese and bake 5 more minutes to melt cheese.

Serves 6.