Quinoa, Black Bean and Corn Tacos

1/2 Cup Quinoa
1 and 1/2 Cups Water

Wash quinoa, add quinoa, water and allow quinoa and water to boil, once the water start to boil, reduce the heat to low and cook the quinoa for 18 minutes.

Yields: ???? Cups

1/2 Cup Black Beans

Clean, rinse and overnight soak the beans in water

1/2 Tsp Salt
2 Cups Water

Rinse the beans and cook with salt and water for 3 whistles.

Yields: 1 and 1/2 Cups Cooked Black Beans.

1 Tbsp Olive Oil
1 Medium Yellow Onion, Chopped
3 Garlic Cloves, Finely Chopped

Heat oil in a pan, add onion and saute for 3 minutes in medium flame.

Add garlic and saute for 30 seconds more.

1 Cup Water
2 Cups Fresh Tomatoes

1 Jalapeno Chili, De-Seeded and Chopped
1 and 1/2 Tsp Chili Powder
1 Tsp Ground Cumin
1/2 Tsp Paprika
1/4 Tsp Cayenne Pepper
1/4 Tsp Ground Coriander
1.25 Tsp Salt
1/4 Tsp Black Pepper Powder

Add water, tomatoes, jalapeno, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander, salt and pepper powder.

Bring mixture to a boil, then reduce the heat, cover and simmer for 20 minutes, until mixture has thickened.

1 and 1/2 Cup Fresh Corn

Stir in corn and black beans and simmer, uncovered 5 to 10 minutes, stirring occasionally.

Juice from 1 Lime
1/2 Cup Cilantro, Chopped

Mix in lime juice and cilantro.

Corn Tortillas

Romaine Lettuce

Avocados
Homemade Salsa
Vegan Sour Cream

Serve warm over tortillas with desired toppings.

Taste Note: Tastes AWESOME
Source: cookingclassy

Vegan Mexican Bell Pepper Pizza

1 Cup Quinoa

Rinse the quinoa and soak for 24 hours.

Drain and rinse the quinoa again.

1 and 1/4 Tsp Baking Powder
1 Tsp Sea Salt
1/4 Cup + 2 Tbsp Water

Preheat the oven to 425 degrees F

Process the soaked quinoa with baking powder, salt and water for 2 to 3 minutes, until the batter is smooth (no lumps).

Yields: 2 Cups of Batter.

Line a baking sheet with parchment paper and apply coconut oil (very important, otherwise it sticks with the parchment paper) on the the parchment paper.

Pour and spread the batter out to your desired thickness (1/4" - 1/3" thick).

Bake the crust for 10 minutes. Take it out and flip and bake for another 5 minutes.

Source: oatmealwithafork

3/4 Cup Homemade Salsa
1/2 Cup Black Beans, Cooked
1/2 Cup Corn
1 Jalapeno, Chopped into Round Pieces, Remove Seeds

3/4 Cup GO Veggie! Dairy Free Mexican Style Shreds

1 Tsp Oil
1/4 Cup Red Bell Pepper, Diced
1/4 Cup Yellow Bell Pepper, Diced
1/4 Cup Orange Bell Pepper, Diced
1/4 Cup Green Bell Pepper, Diced

Pour olive oil in a pan, add all the bell pepper and saute for 3 minutes in medium flame and 2 minutes in high flame.

Top the pizza with salsa and spread evenly.

Distribute black beans and corn over the salsa evenly followed by GO Veggie! Dairy Free Mexican Style Shreds.

Add the sauted bell peppers, spreading evenly over the surface of the shreds.

Arrange jalapeno rounds on top.

Bake for 10 minutes or until the shreds are melted and light brown.

2 Tbsp Fresh Cilantro, Chopped

Remove and top with cilantro while still hot. Let cool for 5 minutes to allow ingredients to set.

Vegan Sour Cream
Avocado

Slice and serve with sour cream and avocado.

Taste Note: Tastes AWESOME. The second best pizza, I have made, so far.
Yields: 1 Pizza
Serves: 2
Source: galaxyfoods

Vegan Mexican Pizza

1 Cup Quinoa

Rinse the quinoa and soak for 24 hours.

Drain and rinse the quinoa again.

1 and 1/4 Tsp Baking Powder
1 Tsp Sea Salt
1/4 Cup + 2 Tbsp Water

Preheat the oven to 425 degrees F

Process the soaked quinoa with baking powder, salt and water for 2 to 3 minutes, until the batter is smooth (no lumps).

Yields: 2 Cups of Batter.

Line a baking sheet with parchment paper and apply coconut oil (very important, otherwise it sticks with the parchment paper) on the the parchment paper.

Pour and spread the batter out to your desired thickness (1/4" - 1/3" thick).

Bake the crust for 10 minutes. Take it out and flip and bake for another 5 minutes.

Source: oatmealwithafork

1 Tsp Oil
1/4 Small Onion, Thinly Sliced
1/2 Bell Pepper, Thinly Sliced

Heat oil in a pan, add onion and bell pepper and saute for 5 minutes.

1/2 Cup Homemade Salsa
1/2 Cup Fresh or Frozen Corn, Defrosted
1/2 Cup Black Beans
1 Jalapeno, Chopped into Round Pieces, Remove Seeds

3/4 Cup GO Veggie! Dairy Free Mexican Style Shreds

Top the pizza with salsa, sauted veggies, beans, corn, jalapeno and cheese shreds. Bake for 10 minutes.

Baby Arugula or Romaine Lettice
Vegan Sour Cream
Avocado

Top pizza with lettuce or baby arugula, sour cream and avocado

Taste Note: Tastes AWESOME. The best pizza, I have made, so far. Even though, I had lettuce, I didn't have patience to chop lettuce and top the pizza with that.
Yields: 1 Pizza
Serves: 2
Source: runningwithtongs

Roasted Veggie and Black Bean Tacos

1/2 Cup Black Beans

Clean, rinse and overnight soak the beans in water

1/2 Tsp Salt
2 Cups Water

Rinse the beans and cook with salt and water for 3 whistles.

Yields: 1 and 1/2 Cups Cooked Black Beans.

1 and 1/2 Tbsp Olive Oil
1 and 1/2 Tbsp Coconut Oil
1 Tsp Cumin Ground
1/2 Tsp Chili Powder
3/4 Tsp Salt
1/4 Tsp Pepper Powder

In a small bowl, stir together olive oil, coconut oil, ground cumin, chili powder, salt and black pepper powder.

1 and 1/2 Cups Tomatoes, Cored, Seeded and Diced (3 Medium Tomatoes)
1 and 1/2 Cups Fresh Corn (About 2 Corns)

1 and 1/2 Cups Zucchini, Diced (1 Medium)
1 and 1/2 Cups Yellow Squash (1 Medium)
1 Cup Yellow Onion, Chopped (1 Small)
1 Cup Red Bell Pepper, Chopped (1 Medium)

Drizzle oil mixture on veggies, toss to evenly coat and spread the veggies into an even layer.

Preheat the oven to 400 degrees F

Bake in preheated oven for 10 minutes. Remove from the oven and toss, then spread into an even layer again, return to the oven to roast for 10 minutes longer.

1/4 Tsp Salt
1/2 Tsp Chili Powder
1/3 Cup Cilantro, Chopped
1 and 1/2 Tbsp Lime Juice

Mix cooked beans with salt, chili powder, cilantro and lime juice.

Once the veggies are roasted, remove from oven, mix withe the black bean mix.

12 Corn Tortillas

Warm tortillas.

Homemade Salsa, if possible
Vegan Sour Cream
Avocado
Romaine Lettuce

Add salsa, roasted vegetable corn mix, sour cream, avocado and lettuce.

Taste Note: Tastes AWESOME
Source: cookingclassy

Sweet Potato, Black Bean and Corn Tacos

1/2 Cup Black Beans

Clean, rinse and overnight soak the beans in water

1/2 Tsp Salt
2 Cups Water

Rinse the beans and cook with salt and water for 3 whistles.

Yields: 1 and 1/2 Cups Cooked Black Beans

1 and 1/2 lbs Sweet Potatoes, Peeled and Diced into 1/2" Cubes (4 and 1/2 Cups)
1 Tbsp Olive Oil
1 Tsp Cumin
1 Tsp Paprika
1/4 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper
1/2 Tsp Salt
1/4 Tsp Pepper Powder

Coat sweet potatoes with olive oil. Add cumin, paprika, ground coriander, cayenne pepper, salt and pepper and toss to evenly coat.

 Preheat the oven to 425 Degrees F

Line the baking sheet with foil and parchment paper.

Add the sweet potato mix to the baking sheet and bake for 10 minutes, remove from oven, toss it and bake it for another 10 minutes.

Yields: 3 and 1/4 Cups

1 Tbsp Olive Oil
1 Cup Yellow Onion, Chopped

1 Garlic Clove, Chopped

1 Cup Frozen Yellow Corn, Thawed and Drained
3 Tbsp Fresh Lime Juice

3 Tbsp Honey
2 Tbsp Fresh Cilantro

Heat olive oil in a pan, add onion and saute for 4 minutes in medium flame.

Add garlic and saute for 2 minutes.

Add black beans, corn and lime juice. Heat until warmed through. I heated this for 2 minutes in medium flame.

Toss in sweet potatoes and heat for 2 more minutes and switch off the stove.

Add cilantro and honey and mix well.

Yields: 5 Cups

Assemble the Taco

12 Corn Tortillas, Heated

1 Head Romaine Lettuce

1 Avocado
Salsa

Serve over warm tortillas with desired toppings.

Serves: 3
Taste Note: Tastes AWESOME. It does not need salsa or sour cream, tastes awesome without any of them. I just added the filling and lettuce and eat them. I made this taco in 3 stages, I baked sweet potatoes on Sunday and kept then in refrigerator. I soaked and cooked black beans on Wednesday and finally I made Taco on Thursday. If you have cooked black beans and baked sweet potato its very easy to make this taco.
Source: cookingclassy

Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce

1/3 Cup Black Bean

Overnight soak the beans in water.

1/2 Tsp Salt
3 Cups Water

Rinse the beans, cook with salt and water for 4 whistles in pressure cooker. Allow it to cool. Filter the water.

Yields 1 cup cooked beans

4 Poblano Peppers
1 Tsp Olive Oil

Chop the Peppers into 2 lengthwise pieces and remove all the seeds. Coat the peppers in oil and place the peppers cut side down and broil them in the oven for 10 minutes. (My Broil setting is at 500 Degrees F) Remove from oven and when cool to the touch, remove the outer skin.
 

1 Ear Corn

Clean away the husk and silk of an ear of corn.

1 Tsp Olive Oil
1/4 Tsp Salt
1/8 Tsp Chili Powder
 1/8 Tsp Black Pepper Powder

Brush with oil, salt, chili powder and black pepper powder. Set aside. Add corn to the skewer and turn on the stove and turn the heat to low. Show the corn on the flames, turn corn every few minutes until it begins to darken, then remove from the stove.

 Remove corn kernels and keep aside.

Creamy Poblano Sauce

2 Garlic Cloves
1 Tsp Olive Oil

Add garlic with skin on to a small baking dish and drizzle with 1 tsp of olive oil. Broil them in the oven for 10 minutes. (My Broil setting is at 500 Degrees F) Remove and when cool to the touch, squeeze the garlic out of its skin and set it aside.

1 Tbsp Olive Oil
1/4 Cup Onion, Chopped

Heat oil in a pan, add onion and saute for 5 minutes in medium.

2/3 Cup Sour Cream
2 Tbsp Fresh Cilantro
1/2 Tsp Dried Cumin
1/4 Tsp Salt
1/4 Tsp Ground Pepper
Juice from 1 Lime ( 3 Tbsp )

Add the sour cream, 2 poblano peppers, garlic, onion, juice from 1 lime, 2 tbsp cilantro, cumin, salt and pepper to magic bullet. Blend until smooth. Taste and add the seasonings, if needed.

Assemble Taco

12 Corn Tortillas

Heat the tacos in skillet.

1 Cup Green Cabbage, Shredded
1 Cup Purple Cabbage, Shredded

Juice from 1 Lime
1 Avocado
Salsa

2 Tbsp Fresh Cilantro

Source: azgrabaplate
Taste Note: Tastes Good.