Veggie Tacos

Vegetable tacos with fajita style vegetable is the best, add some fresh squeezed lime and cilantro and you’ve got yourself a tasty taco.

veggie-tacos

Ingredients
corn tortilla shells
2 tbs greek yogurt
1 portobello mushroom cap, cut in strips
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 yellow onion, cut in strips
1 avocado, cut in strips
cilantro, chopped
lime, cut into wedges

Directions

  1. In a large pan sautee all vegetables with EVOO and black pepper over medium heat, about 6 minutes until veggies are bright in color.
  2. Warm tortillas in microwave about 30 seconds.
  3. Plate: use 2 tortilla shells per taco, spread with greek yogurt, top with veggies and cilantro and finally squeeze fresh limes over the tacos and ENJOY!!

 

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Tostadas Time!

Tostadas Time! I love tostadas, they are fun to make and messy to eat 🙂 which is funny because I don’t do messy, LOL. This is a simple boca tostada repice, quick week night dinner.

Tacos

Ingredients (serves 2)
4 tostada shells
2 cups boca crumbles
1 cup black beans
2 tbsp salsa verde
4 tbsp greek yogurt
Toppings: shredded lettuce, cheddar cheese, salsa, hot sauce, jalapenos, onions

Directions
1. Heat a sautee pan over medium heat, add salsa verde, boca crumbles, black beans. Stir frequently for about 3-5 minutes until hot.
2. Plate Tostadas: Layer boca/bean mix, greek yogurt and add toppings of your choice.

We also like to add fruit salsa as well and using the greek yogurt instead of sour cream is delicious and adds more protein to this veggie dish. Enjoy!

Pumpkin and Spinach Quesadilla

I know I’m unique in that I will pretty much eat pumpkin in anything but don’t knock it till you try it. Expand your palette and try new things! This recipe is a powerhouse with spinach (Vitamin A & C, Iron) and pumpkin (Vitamin A, B-6 & C, Iron, Potassium) get your vitamins! I hope you enjoy it!

Pumpkin Quesadilla

Serves 2
Ingredients
4 wheat tortillas
2 bags baby spinach, sautee to a wilt and seasoned with red pepper and cinnamon
1/2 cup pumpkin puree or cooked cubed pumpkin seasoned with red pepper flakes, black pepper
1/2 cup black beans seasoned with pepper and salt
1/4 cup  Daiya Shreds Pepper Jack(Vegan) or shredded Pepper Jack cheese
1 jalapeno, diced
Toppings: greek yogurt, salsa, guacamole, diced jalapenos, corn salsa (Trader Joe’s my fav)

Directions

  1. Preheat oven to 350 degrees
  2. Sautee spinach in 1 tbsp water on medium heat until wilted. Season with ground red pepper and cinnamon (1 tsp each). Drain excess liquid off or absorb with paper towel.
  3. Place one tortilla on a baking sheet or stone and spread pumpkin evenly. Add spinach then cheese,  diced jalapenos and black beans. Place second tortilla on top and press down lightly.
  4. Cook in oven for 7 minutes then flip and cook additional 7 minutes.

Pac Man, LOL

Quesadilla

Black Bean Tostada with Greek Yogurt Kiwi Salsa

Tostada

Serves 2

4 tostada shells

1 can black beans, drained and rinsed

1 tsp ground red pepper

4 tbsp greek yogurt

2 kiwis, peels and diced

2 tbsp yellow onion, diced

1 jalapeno, diced

1 tbsp lime juice

sriracha hot sauce

Directions

Mash black beans with ground red pepper in bowl until chunky and heat in microwave. Combine kiwi, onion, jalapeno and lime juice, stirring thoroughly. Warm tostada shells about 15 seconds in microwave and plate.

Plate: Tostada, top with black bean mix, 1 tbsp of greek yogurt, kiwi salsa and sriracha sauce. ENJOY 🙂

I got the idea for this tostada from Vegetarian Times, they had a similar recipe and this is my variation of that. Check out their original recipe at http://www.vegetariantimes.com/recipe/black-bean-tostadas-with-kiwifruit-salsa/