Plant Based Taco Recipes

PLANT-BASED TACO

Plant-Based Taco image

Get as creative as you want! Add as many veggies as you like. Experiment with Mexican seasonings or make this into a taco salad instead of using it as a tortilla shell. Have fun with it and know you are eating healthy!

Provided by Julie Weigand

Categories Salad Vegetable Salad Recipes Cauliflower

Time 15m

Yield 1

Number Of Ingredients 17

Ingredients

½ cup cauliflower florets
1 tablespoon water
1 tablespoon extra-virgin olive oil
½ cup canned black beans, rinsed
¼ cup canned corn, rinsed
¼ cup onion, chopped
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Cajun seasoning
¼ teaspoon paprika
¼ teaspoon ground cumin
1 large whole wheat tortilla
1 tablespoon taco sauce
1 tablespoon ground flaxseed meal
1 tablespoon nutritional yeast
½ tomato, diced
1 cup shredded dark leafy greens

Steps:

Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.
Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.
Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.

Nutrition Facts : Calories 634.7 calories, Carbohydrate 112.6 g, Fat 19.6 g, Fiber 23.1 g, Protein 26.4 g, SaturatedFat 2.6 g, Sodium 1396 mg, Sugar 7.6 g

PLANT-BASED BLACK BEAN TACO SOUP

Plant-Based Black Bean Taco Soup image

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Provided by CookingWithShelia

Categories Vegetarian Soup

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons grapeseed oil
1 medium onion, chopped
1 medium green bell pepper, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
2 stalks celery, chopped
2 medium carrots, chopped
2 medium jalapeno peppers, seeded and minced
4 cloves garlic, chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (32 fluid ounce) container vegetable broth
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
¼ cup frozen corn
½ teaspoon ground cumin, or to taste
¼ teaspoon chili powder, or to taste
¼ teaspoon smoked paprika, or to taste
salt to taste

Steps:

Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 48 g, Fat 6.1 g, Fiber 16.3 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 1568.2 mg, Sugar 5.7 g

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