Soyrizo & Pinto Bean Tacos

Taco Tuesday! If meats your jam use regular chorizo – ya want the Mexican kind not the Spanish kind for this taco!

  • 10 oz soyrizo
  • 1 can pinto beans, rinsed
  • 1 onion, sliced thin
  • 1 pack TJs taco seasoning
  • 1 c water
  • 10 oz cabbage, shredded
  • 2 carrots, shredded
  • 2 limes
    Green onions, sliced thin
    Sliced olives
    Salsa
    Taco shells
    Avocado

In a 12 skillet, heat 1 tbsp oil, add onions and cook over medium heat, till soft. Add soyrizo and break up with a spoon, cook until browned. Add beans, seasoning and water and cook until water is absorbed.

Toss cabbage, carrots, lime juice and oil together.

Assemble tacos and enjoy!

Serves 4.

Artichoke Dip Pasta

This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.

  • 6 oz pasta
  • 3 oz vegan cream cheese
  • 1 jar marinated artichoke hearts, reserve the marinate
  • 1/4 c pickled jalapeños
  • 1 bag baby spinach

Cook pasta according to package.

Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.

Serves 4.