Taco Salad

This is vegan, feel free to use cheese and chorizo if your not vegan. This is perfect for a frantic taco Tuesday!

  • 6 oz soy chorizo
  • 2 cans black beans
  • 2 jalapeños, dice
  • 1 onion, sliced thin
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 2 tsp cumin
  • 2 tsp oregano
  • 4 green onions, chopped
  • 1 head romaine, chopped
  • Olives, sliced
  • Vegan Mozzarella, crumbled
  • 1 avocado, diced
  • Salsa
  • Hot sauce

In a large sauce pan, cook chorizo over medium heat, add onions, garlic, peppers, cumin and oregano, cook for 5 minutes, stirring occasionally. Add beans, reduce to low and cook 20 minutes, stirring a couple times.

Diced lettuce among plates, tops with beans, olives, cheese, avocado and salads.

Serves 4.

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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.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

Pressure Cooker Black Bean Tacos

Leave out the cheese and this one is vegan friendly. Cooking black beans in the pressure cooker is genius!

  • 3 poblano chilies, roasted & chopped
  • 2 jalapeños, roasted & chopped
  • 3 tbsp olive oil
  • 1 onion, diced
  • 2 tbsp sage, minced
  • 3 cloves garlic, minced, plus 1 whole
  • 2 tsp chili powder (or more)
  • 2 tsp cumin (add same amount as chili)
  • 1 lb dried black beans
  • 1 tomato
  • 1 bunch of cilantro
  • 1 jalapeño – not roasted
  • 1 bunch of scallions, sliced thin
  • 1 head romaine, sliced thin
  • 1 avocado, sliced thin
  • Taco shells or tortillas
  • Cheese of your choice

Add onion and oil to multipot and sauté on medium until soft, stir in garlic, sage, chili powder, cumin, chopped pepper and black beans, stir in 5 cups of water. Cover and cook on high pressure for 40 minutes.

In a blender combine tomato, cilantro, scallion whites, 1 clove of garlic, 2 tbsp oil, 1 jalapeno and a pinch of salt and purée till smooth.

When beans are done, stir in tomato purée then simmer on sauté for a few minute to thicken up.

Serve with taco shells and all the fixings!

Serves 6 – 8.

Black Bean Bowl with an Egg on It.


This may not look pretty but it's tasty and comes together super quick!

1 can black beans, drained
1 can chopped green chilies
1 head of romaine, chopped
1 tomato, chopped
1 avocado, chopped
4 green onions chopped
2 eggs, fried
Jack cheese, grated

Combine black beans and green chilies in a small pot and cook until heated through.

Divide ingredients among two bowls, top with a egg and serve with your favorite salsa.

Serves 2.

Slow Cooker Beef Chili

Another winner from Skinny Taste, with a few modifications. My slow cooker is my BFF now that our weekends involve so many activities. 

Ingredients:
2 lb beef
Salt and pepper to taste
1 tbsp tomato paste
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 cans black beans, rinsed
1 15 oz can diced tomToes with mild chiles
1 15 oz can tomato sauce
2 tsp chili powder
2 tsp paprika
1 tsp garlic powder
2 bay leaves
Grated cheese
Sliced japalenos
Sliced green onions

Turn the slow cooker on sauté, add the meat and cook, breaking up until browned, add onions, bell peppers and garlic and cook until softened, about 4 minutes. Add black beans, tomatoes, tomato sauce, spices and bay leaf. Cook on night 5 hours, low on 8 – 10.

Serve with jalapeños,  cheese, onions and whatever else you like on your chili.

Serves 8.