Vegetarian Taco Filling Recipes

VEGETARIAN BLACK BEAN TACOS (& MORE RECIPES!)

Steps:

• Drain the beans, but don't rinse them. Mince the garlic. In a medium saucepan, heat the olive oil and butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 3 to 4 minutes until warmed through and the liquid cooks down and thickens. Taste and add additional salt if desired.
• Review the toppings above and prep them as desired.
• Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
• Place the black beans in the tortillas, then top with toppings and enjoy.

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.

VEGETARIAN BEAN TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through., Serve bean mixture in tortillas with toppings as desired.

VEGETARIAN LENTIL TACO 'MEAT FILLING' SUBSTITUTE (CROCK POT)

Steps:

• Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed.
• use as you would a meat taco filling.

VEGETARIAN TACO FILLING

Steps:

• Saute onions in oil until soft and translucent. Add garlic and cook for another minute or two, but do not allow to burn.
• Add lentils and toss with oil and onions to coat. Add 4 cups of water and cook for about 30 minutes until the lentils begin to soften.
• Add canned tomatoes, seasonings, TVP and additional water and cook for about 30 minutes more.
• Remove from heat and stir in brown sugar.
• We serve this both in traditional tacos and over rice, topped with all the fixings - tomatoes, avocados, cucumbers, salsa, cheese, sour cream, hot sauce, etc.

VEGGIE TACOS

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.

VEGAN BEAN TACO FILLING

Steps:

• Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.