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.
  • Poached Egg Taco Bowl

    This is one of those recipes that comes about at the end of the week when you are two tired to cooks. You could also fry the egg. This is more of a guide than a recipe.

    • 1 c rice
    • 1 4 oz can green chilies
    • 1 head of romaine, chopped
    • 1 avocado chopped
    • Tomatillo salsa
    • Red salsa
    • 2 eggs poached

    Cook rice according to package, stir in chilies at the end.

    Divide rice on half the plate, romaine on the other top with remaining ingredients and serve.

    Serves 2.

    Ceviche de Camaron Salad

    My variation on a recipe from Nopalito.  I’m totally obsessed with taco bowls (maybe that is why I’ve put on a couple 😛. You can serve this a traditional ceviche with chips, but I love it as a salad meal!

    Ingredients:
    1 lb fresh raw shrimp, peeled and finely chopped
    1 c lime juice
    1 red onion, minced
    1 1/4 tsp slat
    1/2 c carrot, minced
    1/2 c cucumber, diced
    2 jalapenos, minced
    1/4 c cilantro choped
    3 green onions, sliced thin
    1 avocado, sliced thin
    4 taco bowls
    1 head romaine chooped

    In a large bowl combine shrimp, onion and lime juice. Let sit 10 minutes. Then stir in carrots, cucumber, chilies, cilantro and green onion.

    In a taco shell bowl, layer with romaine, Avocado and then ceviche.

    Serves 4.