Tacos For Vegetarians And Non Vegetarians 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.

TACOS: FOR VEGETARIANS AND NON-VEGETARIANS



Tacos: for Vegetarians and Non-Vegetarians image

This is the way I prepare tacos when cooking for my meat eating DH and my vegetarian DD. Sometimes this is served with taco shells and sometimes with flour tortillas.

Provided by Dreamer in Ontario

Categories     Beans

Time 40m

Yield 15-20 tacos

Number Of Ingredients 10

1 lb lean ground beef (omit if serving vegetarians only)
1 (30 g) package taco seasoning mix, plus 1 cup water (omit if serving vegetarians only.)
1 (14 ounce) can refried beans (vegetarian)
1 cup salsa
2 cups head lettuce, shredded
2 medium tomatoes, diced
1 medium red onion, cut into slivers (optional)
1 cup monterey jack cheese or 1 medium cheddar cheese, grated
3/4 cup low-fat sour cream (optional)
15 -20 taco shells, warmed

Steps:

  • Brown ground beef in skillet and drain.
  • Stir in taco seasoning mix and 1 cup water.
  • Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally for 15 to 20 minutes.
  • While beef mixture is simmering, combine 1/4 cup of salsa into the refried beans (may skip this step if you prefer).
  • Heat beans in small saucepan.
  • Arrange beef, beans and remaining ingredients in serving dishes and platters.
  • Allow diners to assemble tacos as desired.

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