Pantry Tacos

This recipe for tacos literally came from what I had on the shelf! These are vegan if you use vegan cheese.

  • 1 can fire roasted tomatoes
  • 1 can black beans, drained
  • 1 can fire roasted chilies
  • Olives
  • Sliced avocado
  • Sliced red onion
  • Cheese of choose
  • Tortillas, warmed
  • Hot sauce

In a medium pot, combine tomatoes, beans and chilies and cook over medium heat for 15 – 20 minutes, until it thickens – mashing the beans a little.

Scoop into tortillas and top with remaining ingredients.

Serves 4.

Vegan Taco Bowl

This is what happens when I feel super lazy – pantry taco bowl dinner! Just open a few cans toast a tortilla and voila dinner!

  • 1 can pinto beans, rinsed
  • 1 can black beans, rinsed
  • 1 4oz can green chilies
  • 1 can fire roasted tomatoes
  • Vegan cheese
  • 1 avocado, diced
  • Sliced black olives
  • Vegan ranch dressing
  • Salsa
  • 1 head romaine chopped
  • 4 flour tortillas
  • Preheat oven to 350. Spray an oven proof bowl and place tortilla inside creating a bowl, spray with a little olive oil and bake 5 – 8 min – keep an eye on it, they go from yum to burnt quick!
  • In a medium pan, dump beans, chilies and tomatoes with juice and cook over medium heat for 20 min until thickened, stirring occasionally.
  • Place romaine in the bottom, drizzle with ranch and salad, top with beans, avocado, cheese, more salsa and olives.
  • Serves 4.
  • Pressure Cooker Chili

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    I’m loving my new pressure cooker – low and slow on steroids!!! Today I made a chunky Colorado style chili. Perfect for a cold winter day with some green onions, cheese and little sour cream.

    Ingredients:
    3 lbs stew meat, cut in 1 inch cubes
    2 onions, diced
    4 cloves garlic, minced
    2 jalapeños, minced
    1 bell pepper, minced
    1 Chipolte chili, chopped
    3 TBSP chili powder
    1 TBSP ancho chili powder
    1 TBSP smoked paprika
    2 14 oz canned tomatoes with chilies
    1 beer

    Brown meat.

    Add other ingredients and turn pressure cooker on high. Cook for 20 minutes.

    Serves 4 – 6.