Posts tagged mexican

Spinach and Sweet Potato Tacos

Tacos

Spinach and Sweet Potato Tacos

I hadn’t planned on making anything festive for Cinco de Mayo, but when I got home from work, I had an extreme hankering for Mexican fare and mango margaritas. Have I mentioned how much I love Williams-Sonoma’s margarita mixes? They come in pineapple, lemon-lime, and mango. I’ve been making mine with added frozen fruit like strawberries, pineapple and peaches, and blending to creamy consistency. My taco idea turned out great, and since there is no added cheese or sour cream, these are a pretty healthy and satisfying meal.

Spinach and Sweet Potato Tacos:

Ingredients:

  • 1 sweet potato, baked (I poked holes in mine and threw it in the microwave for about seven or eight minutes)
  • 1 yellow onion, chopped
  • 2 big handfuls of spinach
  • 1 15 oz can fat free vegetarian refried beans, warmed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 6 corn or flour tortillas, taco size
  • Salsa (I used my favorite, Newman’s Own Pineapple Salsa)

Directions:

Heat about 1/4 cup of water on medium in a large frying pan on stove top. Add chopped onion and sauté for about five minutes, or until onion is translucent. Add spinach, stir, and sauté another two minutes. Scoop sweet potato out of its skin, chop into 1-inch cubes, and add to spinach and onion. Add cumin, chili powder, and garlic powder, and stir again. Heat another pan on medium-low, and place one tortilla flat in the middle of the pan. Scoop a layer of refried beans down the center, then top with spinach-sweet-potato-onion mixture. Fold over one side of the tortilla to make a taco, and heat for 2 – 3 minutes on each side, flipping with a spatula. Transfer taco to a plate and top with salsa. This recipe yields six tacos.

Guilty Pleasures: Taco Casserole

Many of us veggies share a dirty little secret: fast food. Oh sure, we like to think we’re above those drive-thru cravings that afflict the carnivorous masses, but it’s just not true. I happen to be a Taco Bell gal myself. Maybe it’s just their Fourthmeal ad campaign, but I get the most intense chalupa cravings late at night. I’ve been making this taco casserole vegetarian for years, and it was easy to veganize. Of course, this casserole isn’t as healthy as eating fresh fruits and veggies, but we all have our guilty pleasures.

Vegan Taco Casserole

Ingredients:
1 package Boca Vegan Crumbles
1 small onion, diced
1/2 package taco seasoning
1 8 oz. can tomato soup
8 oz. Tofutti vegan sour cream
8 oz. Daiya vegan cheddar cheese
Tortilla Chips

Preheat the oven to 375 degrees. Brown the burger crumbles and onion together in a large sauce pan on medium heat. Add half of one package taco seasoning and stir. Next, add one eight ounce can tomato soup and stir. Opt for the low sodium version of Campbell’s Tomato Soup, which is just as yummy. Now you have the first layer of your casserole, so go ahead and spoon it from the pan into a medium-size casserole dish. The next layer is eight ounces vegan sour cream, and on top of that is eight ounces Daiya vegan cheddar cheese . Bake at 375 degrees for about 10 – 15 minutes, or until the cheese melts. Once the casserole is done, eat it as a dip with your favorite tortilla chips.

Pineapple Faux Chicken Burrito

I love making burritos for dinner. Only one pan gets messy, it takes about 7 minutes total, and I can make a perfectly me-sized portion. The other night, I made a soy chicken burrito with pineapple salsa and black beans that really hit the spot. The soy chicken I use is Delight Soy brand, which is a North Carolina based company that makes insanely delicious faux meat products. A little birdie told me that the soy chicken used in Whole Foods’ mock chicken salad is Delight Soy brand. If you’re in NC, you can procure your own Delight Soy chicken at Whole Foods or Earth Fare in the frozen foods section. Otherwise, Gardein makes awesome fake chicken, too. Here is my quick and easy burrito recipe:

Ingredients

  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 1 tsp. cumin
  • salt and pepper to taste
  • 1/4 cup chopped cilantro
  • 1/2 can organic black beans, drained and rinsed
  • One serving soy chicken
  • 1/2 cup pineapple salsa (My favorite is Newman’s Own brand)
  • 1 whole wheat tortilla
  • 1/8 cup daiya vegan cheddar cheese
  • 1/8 cup tofutti vegan sour cream

Heat oil over medium heat in frying pan. Add onion, garlic, and soy chicken to pan, and saute 3 minutes. Flip soy chicken as necessary. Next, add cilantro, black beans, spices, and pineapple salsa. Stir until chicken is thoroughly heated, or about 4 minutes.

Sauteeing the Soy Chicken

Sauteeing the Soy Chicken, Onions, Garlic, and Cilantro

Place tortilla on microwave safe plate, add vegan cheese and heat in microwave about 1 minute, or until cheese has melted a bit. Add sour cream to tortilla, then scoop bean and chicken mixture from pan onto tortilla. Wrap and enjoy.

My Burrito, Pre-Wrap

My Burrito, Pre-Wrap, Pre-Tummy

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