Veggie Crumble Tacos Recipes

VEGGIE TACOS RECIPE

Steps:

• Spray a large skillet with nonfat cooking spray and set over medium high heat. Add in onion, garlic, ad bell pepper, and sauté for about 8-10 minutes.
• Add in zucchini, corn and black beans, cumin, chili powder, lime juice, salt and pepper. Stir and sauté until zucchini are tender.
• Warm tortillas over a gas burner or on a skillet. Divide vegetables among 8 tortillas. Top each with salsa, cilantro and the queso fresco. Serve immediately.

VEGGIE TACOS

Steps:

• In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.

VEGETARIAN BLACK BEAN TACOS (& MORE RECIPES!)

Steps:

• Drain the beans, but don't rinse them. Mince the garlic. In a medium saucepan, heat the olive oil and butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 3 to 4 minutes until warmed through and the liquid cooks down and thickens. Taste and add additional salt if desired.
• Review the toppings above and prep them as desired.
• Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
• Place the black beans in the tortillas, then top with toppings and enjoy.

MEATLESS TACOS WITH VEGETABLE PROTEIN CRUMBLES

Steps:

• Warm meatless burger crumbles in sauté pan.
• Add water and taco seasoning and bring to a boil. Simmer and stir until desired consistency is reached.
• Heat taco shells (or tortillas) according to directions on package.
• Dice tomatoes, shred cheese and lettuce, all to desired amounts.
• Pour two ounces of protein crumbles into shell, and add desired toppings.

BOCA TACOS

Steps:

• Cook all ingredients except tortillas in nonstick skillet on medium heat 8 to 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.
• Spoon onto tortillas; roll up.

VEGGIE CRUMBLE TACOS

Steps:

• Warm veggie crumbles crumbles in sauté pan with the oil.
• Add water and taco seasoning to crumbles and bring to a boil.
• Simmer and stir until desired consistency is reached.
• Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
• Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
• Wrap it up if using the tortillas.

TOFU TACO CRUMBLES

Steps:

• Preheat oven to 375° fahrenheit.
• Press and drain tofu, pouring off liquid as necessary until no more liquid drains off. If you have a tofu press this should go quickly - about 10-15 minutes. If you need to use the weight method then put between plates and put weight on top. This will take longer - up to an hour.
• While tofu is pressing, stir together all other ingredients into a medium size mixing bowl.
• After tofu is thoroughly pressed and drained, crumble into bowl with other ingredients and toss to fully incorporate.
• Spread mixture evenly onto a sheet pan covered with parchment paper or a silicone mat.
• Cook in a 375° oven for a total of 30-40 minutes. You will need to check and stir at the 15 minute point and at the 30 minute point. When stirring, move the tofu from the outer edges into the middle and the middle tofu to the outer edges. After that, check and stir every 2 minutes as it over-browns and dries out quickly.
• If you don't use right away then put into an airtight container and refrigerate for up to a week. Pay attention the expiration date on the tofu and if it expires during that week then don't keep beyond that. Add a little vegetable broth if it gets too dry.