SPICY MANGO, BLACK BEAN & AVOCADO TACOS
These sweet & spicy mango tacos are a great vegetarian weeknight dinner. Spice to taste here, adding more or less chili powder, chile, and/or sriracha, depending on your preference.
Provided by Jeanine Donofrio
Categories Main dish
Yield 2
Number Of Ingredients 13
Steps:
- In a small bowl, combine the black beans with 1 tablespoon of lime juice, ¼ to ½ teaspoon chili powder, and ¼ teaspoon salt.
- Make the spicy mayo: In a small bowl, stir together the mayonnaise and the sriracha.
- Toss the cabbage with a squeeze of lime (1 teaspoon or so) and a few pinches of salt.
- Fill each tortilla with the cabbage, avocado slices, black beans, mango, cilantro, the spicy mayo, and feta cheese. For spicier tacos, serve with sliced serrano peppers and extra sriracha. Serve with lime slices on the side.
CAULIFLOWER TACOS WITH SPICY SRIRACHA BLACK BEANS
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the cauliflower: In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
- For the black beans: In a small skillet, heat the olive oil over medium heat. Add the onions and saute until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
- For the tacos: Build the tacos with the tortillas, black beans, cauliflower and desired toppings.
BLACK BEAN VEGGIE WRAPS
Low-fat, healthy and very yummy! I think I found this recipe on a black bean can label, but it's all in my head now...I use half of everything one week, and the other half the next week :)
Provided by Jehnna
Categories Black Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Heat fry pan on med.
- Heat with oil or spray.
- Add red pepper, onion, zucchini and garlic; cook about five minutes.
- Add Italian spice and mix; cook another minute.
- Meanwhile, mash black beans in a bowl with a potato masher (I'm sure there are other things you could use, if you don't have a masher!); add corn & cooked veggies.
- Spoon the mixture into the tortillas, wrap up, and bake on a cookie sheet for about 10-12 minutes; the tortillas will brown slightly.
- Serve with low fat sour cream!
- So healthy, so yummy.
- Word of warning--let them cool down a bit!
- These are also easy to take to work and reheat.
- Enjoy.
BLACK BEAN, ZUCCHINI, & OLIVE TACOS
Super quick & easy but healthy & flavorful!! We usually just use the crunchy taco shells you can buy in the store. This recipe comes from Isa Chandra Moskowitz's book Appetite for Reduction - 125+ fast & filling low-fat vegan recipes. She recommends serving it with the Garlic-Lemon yogurt but its not a must.
Provided by Mindelicious
Categories Lunch/Snacks
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a heavy bottomed skille tover medium-high heat. Pour in the oil and add the zucchini and jalapeno, sprinkle with the salt. Saute for about 7 minutes, or until the zucchini is lightly browned.
- Add the garlic, olives, cumin, and coriander, and saute for 2 minutes more.
- Add the salsa verde and black beans and cook for 5 minutes. The salsa should reduce a bit so its not soupy.
- Mix the ingredients for the Garlic-Lemon Yogurt if your using.
- Warm the tortillas in a skillet or wrap in a moist towel & nuke for a minute. Assembly the tacos by adding the filling, yogurt, and topping with scallions. Enjoy!
SRIRACHA COLESLAW
I loved all of the textures and flavors together. The crunch of the cabbage. The tang from the vinegar. A slight sweetness and, of course, the zest of the Sriracha. It really kicked up my traditional coleslaw to a whole new level.
Provided by dazaspicymeatball
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the mayonnaise, sour cream, Sriracha, and mustard, lemon juice, vinegar, sugar and salt. Add cabbage, carrots and onion. Mix well. Refrigerate for 1 hour.
Nutrition Facts : Calories 390.8, Fat 22.9, SaturatedFat 4.6, Cholesterol 22.8, Sodium 1387.6, Carbohydrate 45.9, Fiber 6.1, Sugar 26.3, Protein 4
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