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.
Fast and healthy meals don’t always have to be made from scratch, but that doesn’t mean they need to be completely store bought either. This taco “meat” is really neat! (pun intended) Why you may be wondering? Because it has all of the flavor and ingredients inside, all you need to do is add water and give it a good ol’ mix and voila- you are ready to go. You will be delighted to find out how great this Mexican style taco neat “meat” tastes! Don’t forget to kick it up a notch by adding a bunch of plant-based toppings like lettuce, guacamole, and mango salsa!
This quick and easy sauce is a must have in the fridge! All you need is a blender and some fresh plant-based ingredients to create this flavorful sauce to top any enchilada, taco, arepa, or whatever you choose. The next time you are at the store and you spot those green tomatoes with an outer husk (and you are questioning what they are) don’t be afraid to grab some and make this. You will be delightfully surprised at how delicious this is!
In a medium sauce pan, combine all above ingredients and turn to medium-high heat. Once liquid has come to a rolling boil, turn to medium-low heat and simmer for 15-20 minutes, or until tomatillos are tender.
In a Vitamix blender, pour the hot mixture carefully into the blender and blend for 1 minute or until mixture is smooth.
Pour sauce into a mason jar and serve or allow to cool and store in the refrigerator.
Chef’s tip: To spice this sauce up from a mild/medium heat profile, add half of a jalapeño pepper to the blender (seeds will make it more hot).
Did someone say fiesta? Mexican stuffed peppers are a vibrant and fun way to add a little kick to any dinner. Normally a taco night is filled with lots of beef and taco shells (or tortillas) and not so much veggies! With this recipe, you will get the same flavor just in a healthier way. The best part about this option is if you are wanting to wrap it up in a burrito style-fashion, you can totally cut it up and do that too. This recipe is truly universal and a great alternative to any taco night fiesta!
If you knew that this was made out of potatoes, carrots, and no cheese- you would be shocked! This finger licking good nacho sauce is a great addition to your taco night or to satisfy any cheese craving. By simply blending up a few ingredients, you have a plant-based dip to make a wide variety of meals or appetizers. Make sure to check out my nacho cheese fries or my nachos recipe for some extra ideas.
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