Tag: vegan

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Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

These meatless tacos feature spiced black beans and homemade mango-avocado salsa wrapped in fresh lettuce. Quick to prepare and bursting with flavor!

Yields: 6 tacos

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

Print Recipe
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

For the tacos
  • 1 tsp olive oil
  • 1 clove garlic minced
  • 1/2 onion finely diced (yellow or red)
  • 15 oz can black beans drained and rinsed (or about 1 ½ cups cooked)
  • 6 leaves lettuce
  • For the taco seasoning or use 1/2 packet of your favorite non-MSG taco seasoning:
  • 1/2 tablespoon chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp cornstarch
  • 1/8 tsp cayenne pepper
  • 1/4 cup water
For the mango avocado salsa
  • 1 mango peeled and diced
  • 1 avocado peeled and diced
  • 1/2 cucumber peeled and diced
  • 1/2 jalapeño chilies seeds removed and minced
  • 1/4 sweet onion diced
  • 1 tablespoons lime juice
  • 1/3 cup chopped cilantro leaves
  • salt and pepper to taste

Method
 

  1. First prepare the salsa. Combine all ingredients in a bowl and mix well. Add salt and pepper to taste. Set aside.
  2. In a small bowl, combine all taco seasoning ingredients. The tacos come together quickly, so I like to do this before anything goes on the stove.
  3. Add olive oil to a large pan over medium heat. Once shimmering, add garlic and onion and sauté until soft, 4-5 minutes.
  4. Pour in black beans and taco seasoning and stir to coat. Sauté, stirring occasionally, until beans are heated through and some of the water is evaporated, 2-3 minutes.
  5. Serve with lettuce leaves to be used as taco shells and mango avocado salsa.

Notes

Enjoy!
Recipe source: http://www.coffeeandquinoa.com/2013/03/black-bean-lettuce-wrap-tacos-with-mango-avocado-salsa/

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Roasted Cajun Spiced Cauliflower

3319a0bc798a61c6b313c629e95a2683INGREDIENTS:

1 heads of cauliflower washed and cut to bite size pieces.
2 tbsp of Nutiva coconut oil or butter
Sea salt
Coarse ground black pepper
Cajun seasoning
Garlic powder

PREPARATION:
Place bite size pieces of cauliflower into large bowl. Pour melted coconut oil  (or butter) over cauliflower, coating as evenly as possible. Transfer cauliflower from bowl into a cookie sheet. Sprinkle garlic powder, salt, pepper, and cajun seasonings evenly over cauliflower. Place in oven and bake for 25 minutes at 375. Leave in a few extra minutes if they seem a little firm or haven’t browned much.

Image and recipe adapted from https://www.facebook.com/ThePrimalHippie

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Meatless Monday: Lentil, Mushrooms & Quinoa Tacos

Meatless Monday: Lentil, Mushrooms & Quinoa Tacos

Print Recipe
Ingredients Method

Ingredients
  

  • 1 1/2 cups cooked lentils
  • 1 cup cooked quinoa
  • 1/2 lb of sliced crimini mushrooms
  • 1 Tbls taco seasoning
  • 1 clove minced garlic
  • 1/2 chopped onion
TOPPINGS
  • Avocado salsa, lettuce.
OTHER
  • Tortillas use corn tortillas for GF version.

Method
 

  1. Saute onions until soft, add garlic and mushrooms, saute for 1-2 mins. Add in cooked lentils and quinoa. Add in 1 Tbls of taco seasoning mix. If its looked to dry add 1/4 cup of water. Let it simmer for a few minutes and serve.
  2. Recipe and image adapted from instagram.com/peruvianchick

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Let us know how it was!