Speedy Meatless Taco Filling Recipes

VEGETARIAN TACOS WITH AVOCADO SAUCE

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.

TACO FILLING

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
• Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

MEATLESS TACOS

Steps:

• Heat olive oil in a large pan over medium heat. Add bell pepper, onion, and garlic; saute until tender, about 5 minutes. Add crumbles, pinto beans, water, and taco seasoning. Mix and cook until water evaporates and mixture is heated through, about 10 minutes. Serve in tortillas.

SLOW COOKER MEATLESS TACO FILLING

Steps:

• Combine black beans, refried beans, water, textured vegetable protein, salsa, chili powder, onion, paprika, bouillon, sugar, cayenne pepper, garlic powder, and onion powder in a slow cooker; stir until well mixed.
• Cover and cook on Low for 2 hours. Stir well and serve.

SPEEDY TACO FEAST

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water, salsa and corn; cook and stir until heated through, about 15 minutes. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese., Prepare cornbread mix according to package directions. Spoon batter evenly over cheese. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Serve with sour cream if desired.

RAJAS CON QUESO - A MEATLESS TACO FILLING

Steps:

• Rub the outside of the peppers with lard and place on heated skillet or griddle (I like cast iron).
• Turn the peppers to avoid burning.
• Cook until the skin begins to bubble on as much of the surface as possible.
• **ALTERNATE METHOD-- Submerge the peppers in an oil filled deep fryer for anywhere from 30 to 60 seconds (Again, you want to bubble the skin, not burn it).
• Immediately, place the bubbled peppers in a plastic bag and twist it to close it (I use the produce bag from the grocery store).
• Let the peppers cool until they are only slightly warm.
• Remove the skin from the peppers.
• Remove the stem, ribs and seeds from the peppers.
• Dice the peppers into roughly ¾-inch squares.
• In a non-stick skillet, add the diced peppers and most of the salsa.
• Bring the salsa to a boil and let it boil for 5- 10 minutes, stirring constantly as it boils (this is to reduce the salsa).
• Reduce the heat slightly and slowly incorporate the cheese, constantly stirring the salsa-cheese mix.
• *NOTE-The cheese has liquid in it, and as it melts, your mixture will become more"fluid" again.
• Continue to stir and reduce the mixture until its consistency (while still warm) is like cooled, heavy syrup.
• The cheese to salsa ratio will affect the thickness of the mixture and amount of cooking time needed to reduce it.
• After reducing the mix to the desired consistency, spoon it onto a warmed tortilla and eat it like a soft taco.
• I have garnished mine with a fresh cilantro/onion mix and/or Mexican table cream.
• You could add cooked, pulled chicken to your tacos, as well.
• If you have any leftovers, this dish refrigerates well.
• Chilled, it has a consistency like queso fresco or fresh mozzarella.
• Reheat your leftovers in a non-stick skillet over low heat.
• Prep time includes making the salsa.

SPEEDY MEATLESS TACO FILLING

Steps:

• In large, non-stick skillet, heat oil until hot.
• Saute onion, garlic and green pepper until onion is translucent, about 4 minutes.
• Add cumin and oregano and mix until fragrant.
• Add cilantro, tomato, crumbles and salsa.
• Bring to a boil, reduce heat and simmer 3 minutes.
• Season to taste with tabasco sauce, salt and pepper.
• Serve in taco shells, over cooked brown rice, or use to make nachos.
• Can store refrigerated up to 4 days.