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Ingredients:
- Tomatillos, husked and rinsed (9 med)
- Yellow Onion, chopped (small)
- Serrano or Jalapeño Peppers (2)
- Cilantro, Chopped (.5 cups)
- Garlic Cloves, unpeeled (4)
- Avocado Oil (2 tbsp)
- Lime Juice (2 tbsp)
- Sea Salt (1.25 tsp)
- Tortilla Chips
Directions:
- Coat Tomatillos, Onion, and Peppers with Avocado Oil and Salt.
- Drizzle Garlic Cloves with Avocado Oil and wrap in foil.
- Bake at 450 degrees on a parchment lined baking sheet for 15-20 minutes until Tomatillos are juicy and browned.
- Remove Garlic from foil and peel it.
- Remove Stems from peppers.
- Put all ingredients in the food processor.
- Add water slowly to get to desired consistency.
- Serve with Tortilla Chips.
Ingredients:
- Tofu, squeezed and cut into small cubes (14 oz.)
- Cilantro, chopped (1 cup)
- Black Beans, drained (14.5 oz.)
- Mozzarella (1 cup)
- Greek Yogurt (optional)
- Lettuce, chopped (optional)
- Brown Rice (2 cups)
- Vegetable Stock (4 cups)
- Salt (2 +.25 tsp.)
- Lime Juice (4 Tbsp.)
- Garlic, Minced (4 +2 tsp.)
- Olive Oil, (.5 cups)
- Taco Seasoning (1 tbsp.)
Directions:
- In Instant Pot, cook Brown Rice in stock under pressure for 17 minutes.
- When pressure comes down, add Cilantro, Lime Juice, Olive Oil, 4 tsp. Garlic, and 2 tsp. Salt.
- Mix 1 cup water, .25 tsp. Salt, 2 tsp. Garlic, and Taco Seasoning.
- Add Tofu and Marinate for 15 minutes.
- Saute Tofu and Marinade until tofu is cooked, but not browned.
- Mix Tofu and Black Beans into Rice.
- Serve, optionally adding Lettuce, Corn Salsa, and/or Greek Yogurt.
Ingredients:
- Corn, frozen (2 cups)
- Red Onion, diced (small)
- Cilantro, chopped (.33 cups)
- Lime Juice (3 tbsp.)
- Salt (.5 tsp.)
- Black Pepper (.25 tsp.)
Directions:
- Mix all ingredients.
- Give time for Corn to thaw.
Ingredients:
- Fake Chorizo (10 oz.)
- Red Onion, diced (small)
- Flour Tortillas, 10 in. (20)
- Salsa (24 oz.)
- Cheddar (4 cups)
- Mexican Cheese (4 cups)
- Black Olives, sliced (10 oz.)
- Canola Oil (1 tbsp.)
Directions:
- Saute Red Onions in Canola Oil.
- Add Chorizo and cook until done.
- Put two Tortillas, side by side on a baking sheet.
- Add a layer of Cheddar to each and cover with another Tortilla.
- Add a layer of Salsa, followed by Chorizo/Onion mixture, and black Olives.
- Cover with Mexican Cheese.
- Bake at 400 degrees for 5-6 minutes.
Ingredients:
- Spinach, frozen (20 oz.)
- Mushrooms, sliced (8 oz.)
- Pinto Beans, drained (2 15 oz. cans)
- Tomato Sauce (24 oz.)
- Monterey Jax or Mexican Cheese (1 cup)
- Corn Tortillas (6 in.)
- Chili Powder (5 tsp.)
- Crushed Red Pepper (.75 tsp.)
Directions:
- Cook Spinach, Mushrooms, 2 tsp. Chili Powder and .25 tsp. Crushed Red Pepper.
- Add Beans
- Separately Mix Tomato Sauce, .5 tsp Crushed Red Pepper, and 3 tsp. Chili Powder.
- Layer Sauce, Tortillas, Sauce, Filling, Sauce, Tortillas, Sauce, Spinach, Sauce, and top with Cheese.
Ingredients:
- Black Beans (4 15 oz. cans)
- Diced Tomatoes (3 15 oz. cans)
- Salsa, medium (.25-.5 cups)
- Corn, Frozen (12 oz.)
- Cheddar Cheese (optional)
- Tortilla Chips (optional)
Directions:
- Cook Tomatoes and Salsa in a pot until sauce like.
- Add Corn and cook until warm.
- Add Black Beans and simmer for 5 minutes.
- Serve with Cheese and or Tortilla Chips.
Ingredients:
- Fake Chorizo, cooked in microwave (8 oz.)
- Eggs (4)
- Scallions, chopped (4)
- Green Bell Pepper, diced (2)
- Small Tortillas (12)
- White Cheddar, shredded (8-12 oz)
- Canola Oil (1-2 tbsp.)
Directions:
- Saute Scallions in Oil.
- Add Bell Pepper and continue until cooked.
- Add Chorizo and continue until heated through.
- Beat Eggs and pour into pan. Cook until eggs are done.
- Sprinkle White Cheddar on a tortilla and toast on medium in toaster oven.
- Spoon filling on top and fold into a soft taco.