No Meat Tacos Recipes

VEGETARIAN TACOS WITH AVOCADO SAUCE

Vegetarian Tacos with Avocado Sauce image

These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.

Provided by Jeanine Donofrio

Time 15m

Number Of Ingredients 19

Ingredients

1 small Japanese eggplant (chopped into 1-inch pieces)
1 cup chopped summer squash
1 red bell pepper (chopped into 1-inch pieces)
1 cup cherry tomatoes (sliced)
extra-virgin olive oil (for drizzling)
6 tortillas
1 cup cooked black beans (drained and rinsed)
1 avocados (diced)
chopped cilantro
1 serrano pepper (sliced, optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice (to taste)
sea salt and freshly ground black pepper

Steps:

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

NO MEAT TACOS

No Meat Tacos image

Make and share this No Meat Tacos recipe from Food.com.

Provided by nccrreporter

Categories Black Beans

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

15 ounces black beans
15 ounces corn
10 ounces rotel
15 ounces refried beans
1 cup cheddar cheese
2 cups spinach
1 cup sour cream
10 flour tortillas

Steps:

Mix together black beans, corn, and Rotel, and refried beans.
Heat in microwave until warm.
Fill taco shells and finish with spinach, cheese, and sour cream.

Nutrition Facts : Calories 560.1, Fat 20.4, SaturatedFat 10.5, Cholesterol 42.3, Sodium 877.4, Carbohydrate 75.2, Fiber 13.7, Sugar 3.6, Protein 23.2

NO FUSS SHREDDED BEEF TACOS

No Fuss Shredded Beef Tacos image

This recipe was created for a Cinco De Mayo work potluck taco bar that was a big hit. The coffee in the recipe adds a hint of smokiness and assists with tenderizing the meat as it cooks. Serve with warm tortillas and your favorite toppings. For less heat, omit jalapenos.

Provided by rknotthere

Categories World Cuisine Recipes Latin American Mexican

Time 6h15m

Yield 16

Number Of Ingredients 12

Ingredients

1 large yellow onion, sliced into thin rings
1 (3 pound) boneless beef chuck roast, trimmed
2 (14.5 ounce) cans chili-seasoned diced tomatoes
1 (14 ounce) can beef broth
1 cup cold coffee
1 (4 ounce) can diced green chiles
2 jalapeno peppers, sliced
4 cloves garlic, chopped
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Nutrition Facts : Calories 148 calories, Carbohydrate 3.3 g, Cholesterol 38.7 mg, Fat 9.7 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 3.9 g, Sodium 376.7 mg, Sugar 1.9 g

MEATLESS TACO SALAD

Meatless Taco Salad image

This colorful entree combines popular taco ingredients-minus the ground beef. And you won't miss the meat at all! I top each serving with a creamy guacamole dressing, crunchy corn chips and cheese. -Kimberly Dray, Pflugerville, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/3 cup guacamole
1/4 cup sour cream
1 tablespoon prepared Italian salad dressing
1 tablespoon chopped green onions
2 tablespoons chopped green pepper
1/4 teaspoon pepper
1/4 teaspoon chili powder
3 cups shredded lettuce
8 cherry tomatoes, halved
1/2 cup canned kidney beans, rinsed and drained
1/4 cup sliced ripe olives
1/2 cup crushed corn chips
1/2 cup shredded cheddar cheese

Steps:

In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.

Nutrition Facts : Calories 486 calories, Fat 33g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 849mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 16g protein.

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Once they’re ready, warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
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