VEGETARIAN TACOS WITH AVOCADO SAUCE
These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.
Provided by Jeanine Donofrio
Categories Main Course
Time 15m
Number Of Ingredients 19
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 CAULIFLOWER TACOS
The secret to these crispy cauliflower tacos is the rice flour. It creates the crispiest crust on the cauliflower, making it the perfect vessel for the tangy cabbage slaw and spicy chipotle avocado sauce. These vegetarian tacos will be sure to inspire your weeknight meals well beyond Meatless Monday and Taco Tuesday!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet.
- For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
- For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
- For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
- Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
- Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
- To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
- To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges.
CRISPY VEGETARIAN TACOS
Veggie tacos are great because you still get the satisfying crunch (or, if you prefer soft tacos, that's fine too) without all the saturated fat in ground beef. You can have seconds without feeling guilty! Everyone wins.
Provided by lawmama
Categories Black Beans
Time 25m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 450.6, Fat 22.7, SaturatedFat 9.8, Cholesterol 51, Sodium 891.2, Carbohydrate 43.8, Fiber 10.7, Sugar 2.8, Protein 20.1
CRISPY VEGETARIAN TACOS
Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings, 2 tacos each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 25, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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