Black Bean Taquitos

These are from Vegan Comfort Classics – so good! I made a few changes to the recipe, you can pretty much use any veggie – I had shredded carrots so that is what I used.

  • 1 small onion, chopped
  • 1 bunch green onions, chopped
  • 4 cloves garlic
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 can black beans, rinsed
  • 1 jalapeño, chopped
  • 1 c carrots, grated
  • 1 4 oz can diced chilies
  • Corn Tortilla, small
  • Vegan Nacho Cheese sauce
  • vegan sour cream

Preheat oven to 350.

Combine all ingredients except the tortilla, nacho sauce and sour cream in a food processor and pulse to combine and roughly chop. Pour into a bowl and stir in 1/2 c nacho sauce. Steam the tortillas lightly so you can work with them. Add 2 tbsp bean mixture and roll, repeat and place in a baking dish. Spray with olive oil. Bake for 20 minutes until crispy.

Drizzle with sour cream and nacho sauce.

Serves 4 – 6.

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The Vegan Nacho Sauce

  • This is from Vegan Comfort Food and it is mind blowing! It tastes like nacho geese sauce – I made one call change and used wondra instead of arrowroot flour. It will keep in he fridge for a week or so, you may need to thin with a little water when you reheat.
  • 1 c peeled, diced potatoes
  • 1/2 c, peeled, diced potatoes
  • 1/4 grape seed or veggie oil
  • 1/4 c non dairy milk or water
  • 1 tbsp nutritional yeast
  • 1 1/2 tsp arrowroot flour or wondra
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • 6 pickled jalapeños
  • 3 tbsp jalapeño bribe
  • 1 tbsp tomato paste

Bring a pot of water to a boil and carrots and potatoes, cook until you can just pierce with a fork, about 6 minutes.

Add to a high powered blender with the rest of the ingredients and purée until smooth.

Makes about 1 1/2 cups.

Celery Root and Walnut Tacos

These meatless tacos are so yummy! They come together quickly so they are great for a weeknight meal.

  • ½ c walnuts, toasted
  • 1 lb celeriac (celery root), peeled and cut into 1-inch pieces
  • 2 tbsp oil
  • 1 clove garlic, finely chopped
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 1/4 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 f julienned peeled jicama and/or radishes
  • 1 tbsp lime juice
  • 8 corn tortillas, warmed
  • 1 avocado, sliced
  • Fresh salsa or pico de gallo
  • 8 lettuce leaves

Pulse walnuts in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into small pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add 1/2 c water and simmer until mostly absorbed. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, lettuce and salsa.

Serves 4.

Lime and Chili Tofu Tacos

This make for a quick meal on Taco Tuesday! You could easily use a firm fish if tofu’s not your thang.

  • Dried chili flakes
  • Juice & zest of two limes
  • Olive oil spray
  • Salt and pepper
  • 1 block firm tofu, sliced thin
  • Head of butter lettuce
  • Corn tortillas
  • Pickled jalapeño
  • Cilantro, chopped
  • Green onions, sliced thin

In a large dish place slices of tofu, season with chili flakes, zest and salt and pepper. Pour lime juice over tofu and let rest for a few minutes.

Heat a griddle over medium high heat and spray with oil. Cook tofu on both sides until crispy.

Serve with lettuce, tortillas and top with cilantro, green onions and jalapeño.

Serves 4.

Taco Pizza

This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!

  • 2 large eggs
  • 1 1/2 c masa harina
  • ½ c sliced scallions
  • ½ – 1 c water
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp salt
  • 1 can black beans, heated and mashed
  • 1 c shredded pepper Jack cheese
  • 2 c shredded romaine lettuce
  • 1 medium ripe avocado, thinly sliced
  • ¼ c slivered red onion
  • ½ c pico de gallo or fresh salsa
  • 1/4 c crema
  • Sliced olives

Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.

Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.

Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.

Serves 4.

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.

Fish Tacos with Cabbage Slaw

Lettuce leaves make for an amazing “taco” shell! These are quick and easy, perfect for a weeknight taco party.

  • 1 1/2 lb halibut
  • 8 – 10 tomatillos, quartered
  • Olive oil
  • Garlic clove, minced
  • Zest of one orange
  • Zest of one lime
  • Salt
  • Pepper
  • Butter lettuce

Cabbage slaw

  • 10 oz shredded cabbage
  • 2 shredded carrots
  • 1 jalapeño, minced
  • 1/2 red onion, thinly sliced
  • 1/4 c cilantro
  • 3 tbsp olive oil
  • 3 tbsp lime juice
  • 3 tbsp orange juice
  • Salt and pepper

Combine slaw ingredients in a bowl and toss to coat. Set aside.

Heat oven to 425.In a medium bowl combine tomatillos, zest, garlic with 2 tsp olive oil. Roast for 25 – 30 minutes until soft and browned.

Heat grill over medium high heat. Season fish with salt and pepper, spray with some olive oil. Cook 3 -5 min on each side till cooked through. Break up fish into bit size pieces.

To serve- divide fish among lettuce leaves, divide tomatillos among lettuce and top with slaw.

Serves 4.