No Meat Tacos Recipes

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VEGETARIAN TACOS WITH AVOCADO SAUCE



Vegetarian Tacos with Avocado Sauce image

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

1 small Japanese eggplant (chopped into 1-inch pieces)
1 cup chopped summer squash
1 red bell pepper (chopped into 1-inch pieces)
1 cup cherry tomatoes (sliced)
extra-virgin olive oil (for drizzling)
6 tortillas
1 cup cooked black beans (drained and rinsed)
1 avocados (diced)
chopped cilantro
1 serrano pepper (sliced, optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice (to taste)
sea salt and freshly ground black pepper

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.

NO MEAT TACOS



No Meat Tacos image

Make and share this No Meat Tacos recipe from Food.com.

Provided by nccrreporter

Categories     Black Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

15 ounces black beans
15 ounces corn
10 ounces rotel
15 ounces refried beans
1 cup cheddar cheese
2 cups spinach
1 cup sour cream
10 flour tortillas

Steps:

  • Mix together black beans, corn, and Rotel, and refried beans.
  • Heat in microwave until warm.
  • Fill taco shells and finish with spinach, cheese, and sour cream.

Nutrition Facts : Calories 560.1, Fat 20.4, SaturatedFat 10.5, Cholesterol 42.3, Sodium 877.4, Carbohydrate 75.2, Fiber 13.7, Sugar 3.6, Protein 23.2

NO MEAT DAIRY FREE GARLICKEE TACOS



No Meat Dairy Free Garlickee Tacos image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 heads garlic, unpeeled
4 ears sweet corn, unshucked
Corn tortillas
2 tablespoons olive oil
5 limes, juiced
1 orange, juiced
Generous pinch sea salt
White (or black) pepper, to taste
1 generous teaspoon chile powder (or more to taste)
1 small red (or green) pepper, seeded and diced
1/2 red onion finely minced
Bunch cilantro, leaves chopped
3 or 4 ripe avocados, thickly sliced
Carton cherry tomatoes

Steps:

  • Slice off tops of garlic. Place in foil; drizzle with olive oil, salt, and pepper. Close foil loosely and place on grill.
  • Remove most of husk from corn leaving only the thin pale green husk layer. Peel back husk removing silk; replace husk. Roast corn turning as needed (about every 2 minutes) until corn is golden brown, approximately 10 minutes. Remove from grill.
  • Stack tortillas in foil; sprinkle with a little water from fingertips. Close foil and place on grill to warm.
  • Whisk together in medium bowl olive oil, lime juice, orange juice, sea salt, pepper, and chile powder.
  • While corn is still warm shuck and remove from cob. Mix with olive oil/lime juice mixture. Add red pepper, onion, and cilantro.
  • Check the garlic - it's done when yields to soft pressure and is nicely browned. Squeeze out roasted garlic and spread on warmed tortilla. Fill tortilla with corn mixture. Add slices of avocado and garnish with tomatoes.

VEGGIE TACOS



Veggie Tacos image

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 tacos.

Number Of Ingredients 14

2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced

Steps:

  • In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.

Nutrition Facts : Calories 430 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 770mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein.

MEATLESS TACO SALAD



Meatless Taco Salad image

This colorful entree combines popular taco ingredients-minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. -Kimberly Dray, Pflugerville, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

1/3 cup guacamole
1/4 cup sour cream
1 tablespoon prepared Italian salad dressing
1 tablespoon chopped green onions
2 tablespoons chopped green pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
3 cups shredded lettuce
8 cherry tomatoes, halved
1/2 cup canned kidney beans, rinsed and drained
1/4 cup sliced ripe olives
1/2 cup crushed corn chips
1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.

Nutrition Facts : Calories 486 calories, Fat 33g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 849mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.

NO FUSS SHREDDED BEEF TACOS



No Fuss Shredded Beef Tacos image

This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.

Provided by rknotthere

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h15m

Yield 16

Number Of Ingredients 12

1 large yellow onion, sliced into thin rings
1 (3 pound) boneless beef chuck roast, trimmed
2 (14.5 ounce) cans chili-seasoned diced tomatoes
1 (14 ounce) can beef broth
1 cup cold coffee
1 (4 ounce) can diced green chiles
2 jalapeno peppers, sliced
4 cloves garlic, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
  • Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
  • Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
  • Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g

NO MEAT TACO DIP



No Meat Taco Dip image

My sister in-law made this on one of our visits with her. The kids really love this and there are never any leftovers.

Provided by Lori Mama

Categories     Kid Friendly

Time 20m

Yield 3 cups

Number Of Ingredients 7

1 (500 ml) container cottage cheese (I use low fat)
1/2-1 envelope elpaso taco seasoning (mild or hot)
1/2 head shredded iceberg lettuce
2 cups grated cheddar cheese
1 cup chopped green onion, to taste
2 chopped tomatoes, if you like them
tortilla chips

Steps:

  • Mix as much taco seasoning as your taste allows in with the cottage cheese.
  • i find the entire package is much to salty.
  • Spread on a small serving platter or 9" pie plate.
  • Cover entire surface with lettuce, then cheese, onions and tomatoes.
  • Use tortilia chips for scooping.
  • Serve right away as the lettuce will go limp if left too long.
  • This recipe can be doubled to suit your party needs.

IMPOSSIBLE™ BURGER STREET TACOS



Impossible™ Burger Street Tacos image

Savory street tacos made with Impossible™ Burger plant-based meat, chopped onions, diced tomatoes, fresh cilantro, and queso fresco. Quick and easy recipe for your taco-loving heart!

Provided by Terri McHugh

Time 45m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package meatless vegetarian ground beef
1 small yellow onion, chopped
2 cloves garlic, minced
1 ½ tablespoons salt
1 teaspoon ground cumin
nonstick canola oil spray
6 medium soft flour tortillas
1 large tomato, diced
½ cup crumbled queso fresco
¼ cup chopped fresh cilantro, or to taste
2 medium limes, cut into wedges

Steps:

  • Heat a skillet over medium heat. Add Impossible Burger and cook until fully browned, about 10 minutes. Mix in 1/2 of the chopped onion, minced garlic, salt, and cumin. Cook and stir over low heat until fragrant, about 5 minutes.
  • Spray a separate skillet with nonstick spray and warm flour tortillas over low heat until lightly toasted, about 30 seconds per side.
  • Assemble your tacos with the filling, remaining raw onion, tomato, queso fresco, and cilantro. Squeeze some lime juice over the tacos and serve remaining wedges alongside.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 46.4 g, Cholesterol 6.6 mg, Fat 10.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 2480.3 mg, Sugar 3.1 g

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From melskitchencafe.com


WHAT TO MAKE WITH LEFTOVER TACO MEAT: 21 EASY RECIPES
INGREDIENT COUNT: 4. INGREDIENT TYPE: Simple ingredients you may have on hand. AMOUNT OF LEFTOVER TACO MEAT USED: 1.5-2 lb (This seems like a lot for leftovers, maybe try halving the recipe.) TIME: 45 Minutes. NOTES: Keto, Low-Carb, Gran Free.
From whattomaketoeat.com


BEST GROUND BEEF TACOS (VARIATIONS, MAKE AHEAD, FREEZER INTRUCTIONS)
Cook beef and onions: Cook up the beef and onions, crumbling the beef as you cook over medium heat. When the beef is almost cooked through, add the homemade taco seasoning and the garlic. When the beef is cooked, drain any excess grease. Add beans: Stir in the refried beans, green chilies and salsa.
From carlsbadcravings.com


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