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.

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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.

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.
  • 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.

    Panko Crunchy Avocado Tacos

    Panko crusted avocado tacos – yes – and they are amazing!! You want the avocados to be a little firm. Leave off the cheese and they are vegan.

    • 2 large ripe avocados
    • 2 Tbsp olive or avocado oil
    • 2 Tbsp plain, unsweetened almond milk
    • 3/4 cup panko bread crumbs
    • 1/4 tsp each salt + pepper
    • 1/2 tsp cumin
    • 1/2 tsp garlic powder
    • 6-8 tortillas
    • 1/2 red onion, very thinly sliced
    • Cotija cheese, crumbled
    • Fresh cilantro, chopped
    • Hot Sauce and/or salsa

    Preheat oven to 450 degrees , line a baking sheet with parchment paper. whisk together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.

    Halve avocados, remove from skin and slice into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces.

    Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to lined baking sheet and repeat until all avocados are coated.

    Bake for 10-12 minutes or until lightly browned on the exterior.

    Assemble tacos and serve with slaw.

    Serves 3 – 4.

    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.