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

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.