Plant Based Taco Recipes

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PLANT-BASED TACO



Plant-Based Taco image

Get as creative as you want! Add as many veggies as you like. Experiment with Mexican seasonings or make this into a taco salad instead of using it as a tortilla shell. Have fun with it and know you are eating healthy!

Provided by Julie Weigand

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 15m

Yield 1

Number Of Ingredients 17

½ cup cauliflower florets
1 tablespoon water
1 tablespoon extra-virgin olive oil
½ cup canned black beans, rinsed
¼ cup canned corn, rinsed
¼ cup onion, chopped
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Cajun seasoning
¼ teaspoon paprika
¼ teaspoon ground cumin
1 large whole wheat tortilla
1 tablespoon taco sauce
1 tablespoon ground flaxseed meal
1 tablespoon nutritional yeast
½ tomato, diced
1 cup shredded dark leafy greens

Steps:

  • Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.
  • Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.
  • Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.

Nutrition Facts : Calories 634.7 calories, Carbohydrate 112.6 g, Fat 19.6 g, Fiber 23.1 g, Protein 26.4 g, SaturatedFat 2.6 g, Sodium 1396 mg, Sugar 7.6 g

PLANT-BASED BLACK BEAN TACO SOUP



Plant-Based Black Bean Taco Soup image

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Provided by CookingWithShelia

Categories     Vegetarian Soup

Time 1h

Yield 6

Number Of Ingredients 17

2 tablespoons grapeseed oil
1 medium onion, chopped
1 medium green bell pepper, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
2 stalks celery, chopped
2 medium carrots, chopped
2 medium jalapeno peppers, seeded and minced
4 cloves garlic, chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (32 fluid ounce) container vegetable broth
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
¼ cup frozen corn
½ teaspoon ground cumin, or to taste
¼ teaspoon chili powder, or to taste
¼ teaspoon smoked paprika, or to taste
salt to taste

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
  • Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 48 g, Fat 6.1 g, Fiber 16.3 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 1568.2 mg, Sugar 5.7 g

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