If you have not tried making your own salsa you will surely be impressed by how simple it is to make. This classic condiment for tacos and other classic Mexican-style food is one of my favorite things to make. The flavor of fresh salsa has no comparison to the store-bought versions or restaurant-style salsas we order. Why make this salsa recipe out of all the others? Because its healthy, easy to make, has a great chunky salsa texture and tastes delicious! Who is ready to get started?
These sweet plantains are fried to a deep golden brown and soft. Sprinkled with salt and served up with rice and beans, this delicious side dish can quickly become your dinner. If you haven’t tried making plantains before, its super simple to do! Its literally 3 simple ingredients, and two of them you may already have in your pantry.
Wondering what a tostone is? Its slices of unripe, green plantains (like a banana) that are pan fried, smashed, and fried again until crisp. With a sprinkle of Himalayan Pink salt, they can be extremely addictive. A tip that I was told is to dip the tostone in a garlic-water blend before re frying, it adds additional flavor that steps them up a notch! You can pair them with black beans, rice, and avocado slices.
2 green plantains, 1-inch thick slices (Plátanos verdes)
For those quick nights when you want something delicious but simple, these soy chorizo tacos are amazing. With a couple of enhancements, you can really bring out the natural flavors of this dish without spending too much. This chorizo recipe is delicious for tacos, enchiladas, nachos, and plenty of other dishes.
1 Tbsp. avocado oil
1/2 cup finely chopped yellow onion
1/2 tsp. minced garlic
1/2 cup poblano pepper, finely diced
1 soy chorizo (I used Trader Joe’s)
1 Tbsp. chipotle in adobo sauce, minced
In a frying pan on medium-high heat, add oil and onions. Cook for 3-5 minutes and then add the garlic, poblano, chorizo, and chipotle chili. Cook for 4 minutes or until chorizo is lightly browned.
Serve chorizo in taco with cilantro, salsa, guacamole, or your choice of toppings.
Chef’s tip: Add a tablespoon or two of your favorite salsa to add depth to the flavor of the dish.
If you think you’ve seen it all, let’s just say you haven’t yet. This superfood guacamole, made with Moringa powder, has a mild earthy taste that enhance the natural avocado flavor. Since taco Tuesday isn’t just about tacos, this recipe will be a great way to elevate your meal.
This taco “burger” topped with avocado, lettuce, tomato, and onion is 100% plant-based and extremely tasty! If you’re in a jam for a quick meal, then I have the perfect thing for you made by @neatfoods. Their original burger mix is delicious and perfect if you’re like me and want to use your own spices. They also have their own Mexican style mix, which is also delicious, if you’re looking for something unique and tasty! Feel free to give this one a go. It’s super easy and something your family or friends will enjoy.
Its sizzlin’ and leaving a trail of smoke from your kitchen to the table where you and your hungry guests await the best vegan fajitas ever! This all time favorite is a sure winner that you should give a try. Packed with tons of flavor, nutrients, and color, this plant-based fajita recipe is a fun way to treat yourself this evening.
With the recent trend in CBD product, I thought now would be the perfect time to create some recipes with this oil infused. Guacamole is the best appetizer or snack in my opinion and has lots of healthy fats and flavor. This taco Tuesday, give this recipe a try with the added benefits of CBD oil. Personally, I’m creating this and a few other recipes for cancer patients that are trying to reduce the symptoms they endure with the pain, treatments, nausea, and mental coping. Now I know this may not be for everyone, and that’s simply okay- feel free to omit the oil and you’ll still enjoy this amazing guacamole dip.
Although this recipe calls for you to soak the black beans over night, you can also use canned (just make sure they’re organic). Either way you choose- you’re going to enjoy this fantastic Black Bean Soup! One of the added benefits of soaking fresh beans is using the liquid to flavor the the broth. The second is to limit the amount of extra ingredients that could be added. If you are looking for a plant-based alternative to your favorite soup, I got you covered. Make sure to give this one a try for your taco Tuesday nights, it will be the life of the fiesta!
This has been one of my favorite dishes to whip up ever since my friend introduced me to her tomatillo enchilada sauce. This version that I’ve created is tasty and easy for any weekday meal. Normally, you would see enchilada’s stuffed with either shredded chicken or beef, but not these! This recipe is mixed with mushrooms, black beans and a variety other flavorful plant-based ingredients. Be sure to show up to your next taco Tuesday in style with these enchiladas.
In a medium sauce pan on medium-high heat, add the tomatoes and 1-1/2 cup of filter water and cover half way with a lid.
Cook for 15-20 minutes and pour into a blender, mixing until smooth.
Return back to stove and reduce until you have 2 cups of sauce. Add all of the remaining ingredients and stir until well combined.
Set aside until you are ready to pour over the enchiladas.
In a frying pan on medium heat, add onions and some vegetable broth for an oil-free approach. Use vegetable broth as needed to avoid sticking. Cook for 2-3 minutes.
Add the mushrooms and jalapeño next and sauté for additional 1-2 minutes. Then add in the salsa, seasonings and herbs, black beans, and corn. Mix until all has warmed through. Remove from heat.
Preheat oven to 375 degrees F.
Take your tortilla and scoop some of the mixture on to the center. Fold the sides in and flip the top over and roll. Place into a casserole dish and repeat until mixture is gone. Top with enchilada sauce.
Bake for 20-25 minutes or until bubbling.
Serve with guacamole and salsa, or toppings of choice.
Chef’s tip: If you would like to make these a bit spicier, add some extra jalapeño into the enchilada sauce.