Crispy Vegetarian Tacos Food

VEGETARIAN BLACK BEAN TACOS (& MORE RECIPES!)

Steps:

• Drain the beans, but don't rinse them. Mince the garlic. In a medium saucepan, heat the olive oil and butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 3 to 4 minutes until warmed through and the liquid cooks down and thickens. Taste and add additional salt if desired.
• Review the toppings above and prep them as desired.
• Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
• Place the black beans in the tortillas, then top with toppings and enjoy.

CRISPY VEGETARIAN TACOS

Steps:

• Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
• Fill taco shells with lettuce, bean mixture and remaining ingredients.

VEGETARIAN TACOS WITH AVOCADO SAUCE

Steps:

• Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
• Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
• Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

CRISPY VEGETARIAN TACOS

Steps:

• Preheat the oven to 350 degrees.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the onions, garlic and peppers and cook, stirring occasionally, until they start to soften, about 10 minutes.
• Meanwhile, combine the beans, salsa, and optional cilantro in a microwave safe bowl and heat for about 2 minutes or until heated through.
• Add the tomatoes and sauté them for about 2 more minutes.
• Stand the taco shells up in a large casserole dish.
• Fill each taco shell with bean mixture, then veggie mixture, then cheese.
• Place the tacos in the oven and heat until shells are hot and crispy and cheese is melted, about 5-7 minutes.
• Take tacos out of the oven. Add sour cream and additional salsa, if desired.