Tag Archives: mexican

Fishless Tacos

I tossed hearts of palm in a little oil along with crushed seaweed (snacks), cumin, garlic and onion powders. I then heated/browned them in the skillet.
Served on a flour tortilla and topped with a Vegenaise and Valentina sauce mix and chopped lettuce and onion.
Baked tortilla chips and potato/carrot queso on the side.

A Trio Of Taco Types

For taco tuesday I made 3 different tacos. All served on flour “street” sized shells.

Roasted crunchy chickpea tacos with fresh radish and Valentina hot sauce. Seasoned and sauteed heart of palm tacos with cabbage and spicy #vegenaise. Seasoned and sauteed radish tacos with grilled onion and #herdezsalsa.

Mexican Rice

Notes: I cooked in the rice cooker after browning rice. I also added corn.

Vegetable oil
1 cup long grain rice
1 tsp minced garlic
1/2 tsp cumin
1/2 cup tomato sauce
1 cup vegetable broth
Chopped fresh cilantro

In a big sauce pan brown rice in oil.
Add garlic and cumin and stir.
Add tomato sauce and broth.
Bring the mix to a boil then turn heat to low and simmer till all liquid is absorbed.
Stir in cilantro.

Re-fried Beans

Notes: This made enough beans for 2 bean and rice burritos.

1 can pinto beans
1/2 yellow onion finely diced
2 cloves minced garlic
1/2 tsp chili powder
1/2 tsp cumin
Dash of salt
1 cup veggie broth

Saute the onion over medium heat until softened.
Add the spices and garlic and stir in.
Add half the beans and broth and mash until smooth.
Add other half of beans and broth and mash again.
Simmer on low until desired consistency is reached.

Part way through cooking.

Part way through cooking.



Refried Bean Enchiladas


Corn tortillas
Refried beans
Enchilada sauce
Black olives
Baby spinach

Brush sauce on the tortillas.
Place beans, spinach and olives on tortillas.
Roll them up.
Place enchiladas in a baking dish.
Pour sauce over enchiladas.
Bake at 350 for 30 minutes or so.

I generally mix in spices with the refried beans. Onion, garlic, cumin and chile powders.