Veggie Crumble Tacos Food

VEGETARIAN BLACK BEAN TACOS (& MORE RECIPES!)

Vegetarian Black Bean Tacos (& More Recipes!) image

This black bean tacos recipe takes just 15 minutes! It's a fast and easy dinner idea that's easy to customize and pleases everyone.

Provided by Sonja Overhiser

Time 15m

Number Of Ingredients 15

Ingredients

2 15-ounce can black beans
2 garlic cloves
1 tablespoon olive oil
1 tablespoon butter (or substitute more olive oil for vegan)
1/2 teaspoon cumin
1 scant teaspoon kosher salt
1 can corn
Romaine lettuce, chopped
Feta cheese crumbles or shredded cheese
Taco sauce (purchased or homemade) or salsa
Cilantro leaves, torn
Sliced red onions or Pickled Red Onions
Avocado, chopped
Sour cream, 5 Minute Cilantro Lime Sauce or Cilantro Sauce (vegan), optional**
8 small tortillas, flour or corn

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.

Nutrition Facts : Calories 310 calories, Sugar 1.9 g, Sodium 826.6 mg, Fat 11.5 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 41.4 g, Fiber 9.6 g, Protein 11.7 g, Cholesterol 12.2 mg

QUINOA TACO MEAT

Quinoa Taco Meat image

Amazingly flavorful taco "meat" made with quinoa, smoky seasonings, and salsa! Baked until hot and crispy. A healthy substitute for ground beef (just 9 ingredients)!

Provided by Minimalist Baker

Categories Entree

Time 1h

Number Of Ingredients 10

Ingredients

1 cup tri-color, white, or red quinoa
1 cup vegetable broth*
3/4 cup water
1/2 cup salsa ((slightly chunky is best - I love Trader Joe's brand))
1 Tbsp nutritional yeast
2 tsp ground cumin
2 tsp ground chili powder
1/2 tsp garlic powder
1/2 tsp each sea salt and black pepper
1 Tbsp olive or avocado oil

Steps:

Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
Preheat oven to 375 degrees F (190 C).
Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!
This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.

Nutrition Facts : ServingSize 1 half-cup servings, Calories 147 kcal, Carbohydrate 21.4 g, Protein 5.7 g, Fat 4.5 g, SaturatedFat 0.6 g, Sodium 415 mg, Fiber 2.6 g, Sugar 0.8 g