Vegetarian Taco Filling 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.

VEGETARIAN TACO FILLING VERSION II

Vegetarian Taco Filling Version II image

This is a great meatless substitute for the seasoned ground beef you find in many Mexican recipes. I find I've been making this recipe WITH the addition of black beans more and more. I use this over nachos, or as a filling for tacos, burritos, or enchiladas. Because of the wonderful spices in the mixture, I find that alot of my favorite "meat-eaters" really don't miss the ground beef at all!! ; >

Provided by Kozmic Blues

Categories Soy/Tofu

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons instant minced onion
1 vegetable bouillon cube
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (optional) or 1/4 teaspoon red chili powder, to taste (optional)
1 cup water
1 (14 1/2 ounce) can black beans, drained and rinsed
1 (12 ounce) package vegetarian ground beef (I like Boca or Litelife Gimme Lean)

Steps:

In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Add black beans and simmer another 5 minutes.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.

Nutrition Facts : Calories 176.1, Fat 3.8, SaturatedFat 0.5, Sodium 312.2, Carbohydrate 21.9, Fiber 7.5, Sugar 1.8, Protein 14.5

VEGAN BEAN TACO FILLING

Vegan Bean Taco Filling image

Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips.

Provided by BandE

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
2 tablespoons yellow cornmeal
1 ½ tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa

Steps:

Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 24 g, Fat 2.5 g, Fiber 8.6 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 596.3 mg, Sugar 2.1 g

VEGETARIAN TACO FILLING

Vegetarian Taco Filling image

This is a recipe I came up with looking for an alternative to using ground beef and a packaged seasoning mix to make a filling for tacos. It is completely vegan, and has successfully fooled both old fashioned meat & potatoes guys and hungry teenagers both.

Provided by JIAnACCOLAN

Categories Lentil

Time P3DT3h15m

Yield 20 serving(s)

Number Of Ingredients 18

Ingredients

4 cups chopped onions
7 garlic cloves, minced
4 tablespoons olive oil
2 cups lentils
4 cups water
1 (28 ounce) can crushed tomatoes
4 tablespoons chili powder
2 teaspoons cilantro
1 teaspoon turmeric
1 teaspoon parsley
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon cumin
2 cups textured vegetable protein, granules
2 cups water
3 teaspoons dark brown sugar

Steps:

Saute onions in oil until soft and translucent. Add garlic and cook for another minute or two, but do not allow to burn.
Add lentils and toss with oil and onions to coat. Add 4 cups of water and cook for about 30 minutes until the lentils begin to soften.
Add canned tomatoes, seasonings, TVP and additional water and cook for about 30 minutes more.
Remove from heat and stir in brown sugar.
We serve this both in traditional tacos and over rice, topped with all the fixings - tomatoes, avocados, cucumbers, salsa, cheese, sour cream, hot sauce, etc.

Nutrition Facts : Calories 82, Fat 3.2, SaturatedFat 0.5, Sodium 199.3, Carbohydrate 11.9, Fiber 3.5, Sugar 2.5, Protein 3.1

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