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.

VEGETARIAN TACOS

Steps:

• In large fry pan, heat oil over medium heat.
• Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
• Add garbanzo beans, spices, and a couple tsp of salsa.
• Stir until heated through.
• I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
• It helps the shells from falling apart when you take the first bite.
• Remove from oven and top with your favorite toppings.

VEGAN TACO BOWLS

Steps:

• Make the vegan taco filling: Heat oil in a large skillet over medium. Add walnuts and cook until toasted for about 2-3 minutes. Add the cauliflower rice, taco seasoning, garlic powder, salt and pepper and salsa and cook for 7-8 minutes. Remove from heat and set aside.
• Make the pico: Meanwhile, prep the ingredients for the salsa. Add all the ingredients to a bowl. Season with salt to taste and set aside.
• Cook the cauliflower rice until soft and prepare the veggies by shredding the lettuce, cutting the cucumber and avocado into slices.
• Build your bowls: Add the cauliflower rice, shredded lettuce, avocado, pico de gallo, cucumber, pickled radish and walnut filling. Top with some chopped fresh cilantro and red pepper chili flakes.

VEGAN TACOS

Steps:

• Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, pepper, and red pepper flakes), stir and cook over medium-high heat for about 3-5 minutes or until the beans are hot, stirring occasionally. Set aside.
• Heat the tortillas according to package directions. I usually heat them in a skillet until they're hot.
• To assemble the vegan tacos, just grab a tortilla and add some black beans first, then the corn kernels, avocado cubes, chopped onion, some lemon juice to taste, vegan sour cream, and finally, some fresh cilantro. Repeat this process with all the remaining tortillas.
• Serve your vegan tacos with some nachos along with vegan cheese and mango salsa.
• Best when fresh, you can store all the ingredients in the fridge separately. The black bean mixture lasts 4-5 days in the fridge if you keep it in an airtight container. You can freeze the bean mixture in an airtight container for up to 3 months. Thaw overnight in the fridge.
• To reheat the bean mixture, place it in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

VEGETARIAN TACOS

Steps:

• In a large bowl, combine the tomatoes, green peppers, onions, taco seasoning and oil. Arrange in a single layer on two 15x10x1-in. baking pans. Bake, uncovered, at 475° for 20-25 minutes or until lightly browned., Spread beans over half of each taco shell. Fill with vegetable mixture; drizzle with taco sauce.

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.