Arepas with Black Beans

These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.

  • 1 c masarepa
  • 1 c warm water
  • 1/4 tsp salt
  • Avocado oil
  • 1 poblano, diced
  • 1 onion, diced
  • 1 jalapeno, diced
  • 1 clove garlic, minced
  • 1 15 oz can black beans, rinsed
  • 1 c fire roasted tomatoes with chilies
  • 1/4 c cilantro, minced
  • 2 limes, quartered
  • 1/4 c cotija, crumbled

Combine the

Masarepa, water and salt and mix till smooth.

  • Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
  • Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
  • Top arepas with beans, cilantro and cheese.
  • Serves 4. 12 WW PP.

    Chorizo and Butternut Squash Tacos

    These are heavenly! Spicy chorizo, sweet butternut squash and salty cotija cheese! I added some avocado and black olives, which I’m not sure they needed. Did I mention this is a one pot meal! Taco Tuesday and quick cleanup, you are welcome! You can add cilantro, Mexican crema, salsa, whatever you need to make it your own.

    • 1 lb chorizo sausage, case removed
    • 1/2 c thinly sliced onion
    • 1 lb butternut squash, medium dice
    • 1 tsp garlic powder
    • 1 tsp cumin
    • Salt and pepper
    • 8 corn tortillas
    • 1/4 c cotija, crumbled

    Heat a 12 skillet over medium heat. Add the chorizo and cook until starting to brown, add onion, squash, and spices, cook covered over medium low heat for about 20 minutes, stirring frequently.

    Heat your tortillas in a pan or wrapped in a damp towel in the microwave for a minute.

    When squash is soft and brown in places, removed pan from heat.

    Scoop chorizo mixture into tortillas and top with cheese.

    Serves 4.

    Chickpea Butternut Squash Tacos

    This vegetarian tacos are the bomb! Mostly hands off time makes them even better.

    • 1 pack taco seasoning
    • 6 tbsp lime juice, divided
    • 1 tbsp olive oil
    • 1 can chickpeas, rinsed and drained
    • 1 lb butternut squash, diced chickpea size
    • 1 c chopped cabbage, sliced thin
    • 1 avocado, sliced thin
    • Mexican creama or sour cream
    • Taco sheslls
    • Hot sauce

    Preheat oven to 400.

    In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.

    Toss cabbage with remaining lime juice.

    Steam taco shells to soften for 10 min.

    To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.

    Serves 6. 7 WW points per 2 taco.

    Philly Cheesesteak Tacos

    What?!? Yes! Philly Cheesesteak in a taco. You are welcome!

    • 1 lb thinly sliced beef
    • 2 tbsp Worcestershire sauce
    • Salt and pepper
    • 8 oz sliced crimini mushrooms
    • 1 onion sliced thin
    • 2 bell peppers sliced thin
    • 8 slices provolone
    • 12 crunchy taco shells

    Heat a large non-stick skillet over medium high heat, add meat and toss with Worcestershire sauce, then season with salt and pepper. Cook until 1/2 cooked. Add mushrooms, peppers and onions and cook until all are soft and meat is cooked through.

    Spoon mixture into shells and top with provolone.

    Serves 4.

    Shrimp Tacos

  • These tacos are the perfect weeknight dinner! They literally take less than 30 minutes.
    • 1 lb peeled with tails removed, shrimp
    • 8 tortillas made with coconut flour, or 8 large romaine lettuce leaves
    • 1/ 4 cup avocado oil mayonnaise
    • 2 limes
    • 1-2 avocados
    • Handful leaves of cilantro stripped from stems
    • 1 tsp of both cumin
    • 1 tsp paprika
    • 1/ 2 tsp of both garlic
    • 1/2 tsp onion powder
    • 1 tbsp extra virgin olive oil or melted coconut oil
    • 2-3 cups shredded romaine
    • Pepper and salt to taste
    To make sauce: Add the mayonnaise, finely chopped cilantro leaves, as well as the juice of only one lime to a food processor and pulse till smooth.
    Heat a non-stick pan on stove on medium-high. Add extra virgin olive oil or coconut oil to the pan. Once the oil is hot, add shrimps to the pan. Evenly sprinkle the cumin, paprika, garlic and onion powders over the shrimp. Add black pepper and salt to your taste. Toss the shrimp in the pan or use a spatula to mix and flip, evenly coating each shrimp with spices. Continue to cook for another 6-8 minutes flipping occasionally so the shrimps don’t burn.
    Pile shrimps, pieces of avocado and lettuce on tortillas or romaine lettuce leaves. Drizzle with cilantro lime sauce.
    Makes 8 tacos.

    Corn and Pepper Tortillas

    These are so good – they are considered raw since they are dehydrated!

    • 3 c corn, of frozen thaw and rinse
    • 1 1/2 c chopped red pepper
    • 3/4 c ground golden flax meal
    • 1 tbsp lime juice
    • 1 tbsp chili powder
    • 1/2 tsp salt
    • 2 tsp ground cumin

    Toss all ingredients in a food processor and pulse until almost smooth.

    Use a 1/4 – 1/2 c measuring cup and spread with an off set spatula on a teflex lined dehydrator tray. Don’t spread too thin, they shrink.

    Dehydrate at 115 for 4 – 6 hours, flip carefully and dehydrate for another 2 – 3 hours.

    When dry and pliable, remove and use or refrigerate.

    Makes 10 – 14 tortillas.

    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.

    Portobello Tacos

  • Vegan taco Tuesday never tasted so good! These marinated mushroom pack the flavor! You can use lettuce leaves or taco shells – do what works for you!
  • Mushrooms:
    • 1 lb portobello, sliced thin
      1/2 c olive oil
      4 tbsp liquid aminos
      1 tbsp lime juice
      2 cloves garlic, minced
      1 scallion, sliced thin
      2 tbsp chopped cilantro
      1/2 tsp red chili flakes
      1/2 tsp cumin

    For Serving:

    • Butter lettuce leaves or taco shells
    • Roasted pumpkin seeds
    • Avocado, sliced thin
    • Salsa

    In a bowl whisk together all the mushroom ingredients, add mushroom and marinate for 15 minutes.

    Preheat oven to 425. Roast mushroom on roasting pan. Bake for 20 minutes. Toss mushrooms with marinade again.

    Serve with lettuce leaves, avocado and salsa.

    Serves 4.

    Skillet Taco

    This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

    • 1 tbsp oil
    • 1 onion, sliced thin
    • 3 bell peppers, diced
    • 1 lb vegan or ground meat of choice
    • 1 packet Taco seasoning
    • 1 14oz can fire roasted tomatoes with chilies
    • 1 c frozen corn
    • 1 can black beans, rinsed
    • Vegan shredded cheese
    • 1 avocado, diced
    • 3 green onions, chopped
    • Black olives, sliced

    Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

    Scoop into bowls and top with cheese, avocado, green onions and olives.

    Serves 4 – 6.

    Walnut Tacos

    Vegan tacos that are so quick and easy you won’t believe it!

    • 1.5 cups de-shelled walnuts
    • 1 tsp garlic powder
    • 1/2 tsp cumin
    • 1/2 tsp chili powder
    • 1 tbsp soy sauce or coconut aminos
    • 8 Taco shells 

    Toppings

    • 1 head romaine, chopped
    • 1 bunch of green onions chopped
    • 1 avocado, sliced

    LIME CASHEW SOUR CREAM

    • 1 C cashews soaked at least 10 mins in boiling water
    • 1/3 c water
    • 2 Tbsp lime juice
    • 1 Tbsp Apple cider vinegar
    • Pinch of salt
  • Place walnuts to a food processor and process until mixture is kind of “meaty” and add seasonings and pulse to mix.
  • Fill taco shells with walnut mixture and top with toppings of choice
  • To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency
  • Top tacos with sour cream and enjoy!
  • Makes 8 tacos.