Mexican

Taco Stack

You can make a “Taco Stack” with any recipe for a taco filling but this one in particular has no beans.  It’s a great recipe for those who are in the advanced stages of a leaky gut re-introduction protocol or who have a hard time digesting beans.  If you don’t have a problem with them, be sure to include them. There are outstanding benefits from eating beans!

1 onion, chopped,

1 clove garlic, minced

2 medium tomatoes, chopped

1 bunch of kale, chopped (or other green leafy veggie)

2 cups corn

1 – 2 cups cooked brown rice

2 t chili powder

2 t cumin

Sea salt and pepper to taste

 

Saute chopped onion in a hot dry pan over medium high heat until it starts to brown. Add garlic and cook one minute. Add tomatoes and cook until juicy.  Add chopped kale and 1/2 cup water. Cover, bring to boil, then turn heat down to low. Cook 10 minutes stirring periodically adding spices half way through cooking. When kale is tender, add cooked rice and corn.  Salt and pepper to taste if needed.  Layer between steamed corn tortillas. 

 

Chic Pea Tortilla Casserole

Recipe from Whole Food American Favorites

1 head cauliflower

1 onion, chopped

2 cloves garlic, minced

1/2 cup canned or bottle chopped green chilies

3 cups chopped mushrooms, cremini or white button

3 cups brussels sprouts, halved

1/2 cup raw sunflower seeds

3 T Chicken Style Seasoning 

2 T nutritional yeast

4 T lemon juice

2 1/2 cups cooked chic peas (garbanzo beans)

8 – 10 corn tortillas

 

Break off cauliflower florets and steam until tender. Set aside. Water sauté onion, garlic, green chilies, and mushrooms over medium high heat until juicy. Add in 1/2 cup water, add brussels sprouts and bring to boil. Lower heat to medium. Cover and cook about 10 minutes until tender. Blend cauliflower with steam water, seeds, Chicken Style Seasoning, nutritional yeast, and lemon juice until smooth. Pour all but 1 1/2 cups of sauce into vegetable mixture .Stir in chic peas. Spread remaining sauce on the bottom of 9 x 13 casserole dish. Arrange one layer of tortillas on top of sauce. Spread 1/2 the vegetable bean mixture over tortillas. Add a second layer of tortillas, and top with remaining vegetable mixture. Bake at 350 for 15 minutes, until bubbly.

Roasted Zucchini Mexican Salad

3 medium zucchini

2 ears corn

2 cans black beans, rinsed and drained well

1 cup cooked brown rice (optional)

2 cups fresh diced tomatoes

1 red bell pepper, chopped

1/2 cup diced red onion

1 jalapeno pepper, minced (or use canned green chilies)

1 clove garlic, minced

1/2 cup chopped cilantro

1 avocado, diced

Zest of one lime

Juice of 2 limes

 

Cut zucchini in half lengthwise. Cut each half lengthwise again. Then cut in 1/2 – 3/4 inch chunks. Place in a large bowl and sprinkle with Mrs. Dash Chipotle seasoning or other no-salt seasoning of choice. Mix thoroughly with your hands until each piece is lightly coated. Spread out on a baking sheet lined with parchment paper making sure no pieces are over-lapping. Bake at 425 degrees for 15 – 20 minutes until they start to brown. Let cool before adding to salad.

Cut corn off ears and place in the bowl you used for the zucchini. Add remaining ingredients.  When zucchini has cooled, add to salad.  Mix well. Add more lime or lemon juice and salt to taste if desired.

This salad is also delicious using raw zucchini. I only use 2 zucchini and I use the dice blade of the Vidalia Chop Wizard.  Cut the whole zucchini in 3 sections then lay each section on the chopper screen and chop. This makes a fun perfect shape for the salad. Mix in all remaining ingredients as above. 

 

 

 

 

 

Kale Tacos

1 bunch of kale

2 button mushrooms, finely chopped (optional)

1 clove garlic, minced

1 jalapeno chili, seeded and minced 

1 – 2 t chili powder

1 t cumin

1 t coriander

2 cups cooked black beans

1 avocado, mashed

Organic corn tortillas

 

Add kale, mushrooms, garlic, and chili to a medium sauce pan, along with 3/4 cup water. Cover, bring to a boil, then lower heat to medium, and cook 3 – 5 minutes. Add spices and cook until kale is tender.  Keep an eye on the water so it doesn’t burn. Add a little more water if needed. Add the black beans and heat through.

Take off the burner and stir in mashed avocado. Salt to taste.

Stuff them in a warmed corn tortilla. Makes 8 – 10 tacos.

April’s note: I love this mixture rolled up in a corn tortilla just the way it is, with no toppings, but they are also wonderful with shredded cabbage or lettuce and fresh vine-ripe tomatoes.

 

 

Black Bean Patty

Enjoy these delicious patties as a burger or a “stack,” topped with a spread of avocado and topped with Simple Kale SaladSimple  Quinoa Salad and garden fresh tomatoes.

 

2 ½ cups cooked black bean

1 cup oats

1 onion, finely chopped

2 cloves garlic, minced

1 cup chopped button mushrooms

1/4 cup bottled or canned green chilies

1 1/2 t chili powder

1 t cumin powder

1 t onion powder

1/2 t oregano

1/4 t smoked paprika

1/4 cup chopped cilantro

1 t Sea salt

 

Preheat oven to 350 degrees. Using a pastry cutter, mash all ingredients together until the mixture is sticky enough to hold together in a patty. Form into patties and place on a cookie sheet lined with parchment paper. Bake 25 minutes, flip and cook an additional 5 – 10 minutes. Serve on a bun with your favorite toppings or in a “stack.”

Cauliflower Tacos

The only vegetable in the fridge was a head of cauliflower and I really wanted Mexican food.  So I did a recipe search for cauliflower tacos, came up with a few selections and created a recipe of my own. These were very delicious and quick and easy to make.

 

1/2 cup dry green lentilsCauliflower Lentil Tacos

1 small onion, chopped

2 cloves garlic, minced

1 small head cauliflower, finely chopped

1 cup chopped mushrooms

2 T chili powder

2 t cumin

1 t smoked paprika

1/2 t garlic powder

1/2 t onion powder

Juice from 1 lime

Salt to taste

 

Boil 1 cup water. Add lentils, cover, and cook until tender. Add more water if needed.

Saute onion in a dry medium sauce pan over medium high heat until they start to brown. Add garlic and cauliflower and a tablespoon or two of water and continue to saute for 5 minutes. Add mushrooms and spices and cook until cauliflower is tender. Drain off excess water from lentils then add cooked lentils to cauliflower. Mix well. Soften corn tortillas by steaming them in a double boiler for 15 – 20 seconds. Fill with cauliflower taco meat, top with shredded cabbage, tomato, guacamole, and salsa. 

 

Green Burrito

1 onion, choppedThe Mean Green Burrito
2 cloves garlic, minced
3 carrots, cut in half lengthwise and sliced
1 small bunch kale or collard greens, chopped
2 cups broccoli, coarsely chopped
2 cups sliced cremini mushrooms
1 medium zucchini squash, cut in 1/2 inch cubes
1 tablespoon cumin powder
2 teaspoon oregano
4 cups cooked pinto beans
Green Chili Cheeze Sauce (recipe below)
Sea salt
Whole-wheat flour tortillas

Saute onion in 1/4 cup water for 2 minutes. Add garlic, carrots, greens, and 1/2 cup water. Cover and cook 5 minutes.

Add broccoli, mushrooms, and zucchini. Cook 5 minutes.

Add spices and beans. Cook until vegetables are tender.

Stir in 1 1/2 cups Green Chili Cheeze Sauce. Salt to taste. Add 1/4 cup water to remaining cheeze sauce.

Roll burritos and drizzle remaining cheeze sauce over them. Garnish with chopped fresh tomato, avocado and cilantro.

 

Green Chili Cheeze Sauce

1/2 cup raw sunflower seeds
1/2 cup water
1/2 cup chopped green chilies, bottled or canned
6 T lime or lemon juice
1/2 t garlic powder
1 t onion powder
1/4 cup nutritional yeast
1/2 cup chopped cilantro

Blend all ingredients in a high-powered blender until smooth. If needed, soak seeds in water for 4 hours to soften and ease blending.

 

Lentil and Beet Green Tacos

With an abundance of beet greens growing in my garden and a great love for Mexican food, I decided I need to try pairing them up. To make this really unique, I used lentils instead of the traditional black or pinto. I was very happy with the end result! 
 
1 cup lentilsLentil and Beet Greens Tacos
1 medium yellow onion, chopped
2 cloves garlic, minced
1 – 2 cup chopped mushrooms
1 jalapeno pepper minced (more or less depending on how hot you like it)
1/2 pound beet greens chopped
1 T chili powder
2 t cumin powder
dash of cayenne pepper (optional)
Salt to taste (you wont need much because the beet green provide so much flavor!)
 
Boil 2 1/4 cups water in a sauce pan, add 1 cup dry lentils, cover, lower heat to medium low and simmer for 25 – 30 minutes.
Lightly brown  onion in pan over medium high heat stirring often to keep from sticking. Once brown, add 1/4 cup of water,  garlic, mushrooms, jalapeno, and a big bunch of chopped beet greens. Steam for 5 minutes until beet green are wilted down. Add 1 tablespoon chili powder, 2 tsp cumin and cook a few minutes more until greens and mushrooms are tender. Stir in cooked lentils. Salt and adjust seasonings to taste.
 
Soften corn tortillas in a hot dry skillet. Fill corn shell and top with guacamole.
I like to fill the shell, lay it on my plate, then top it with more filling and then guacamole. I added some salsa to this as well.
 

Immune Boosting Chili

Immune Boosting Chili

“Greg and I just finished lunch today with your delicious Immune Boosting Chili recipe.  The flavor was just superb and the dish is very satisfying.”

1 onion, chopped
4 cloves garlic, minced
1/2 cup canned or bottled chopped green chilies
2 cups chopped mushrooms, cremini or white button
4 cups water or veggie broth
1 14 oz. can diced tomatoes
1 6 oz. can tomato paste
3 cups chopped broccoli
1 tablespoon Kirkland No-Salt Seasoning
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon onion powder
2 teaspoons dried oregano
2 cups frozen organic corn
2 cups cooked pinto beans
2 cups cooked black beans
2 tablespoons Worcestershire Sauce
1/4 cup nutritional yeast (optional)
Sea salt

In a large soup pot, water-saute onion and garlic for 3 minutes. Add next seven ingredients and cook until broccoli is tender. Add remaining spices, corn, beans (if using canned beans, drain and rinse well), and Worcestershire Sauce. Cook 5-10 minutes. Add nutritional yeast and salt to taste.

 

Sweet Potato Soft Tostadas

1 medium onion, choppedSweet Potato, Kale and Black Bean Tacos

2 cloves garlic, minced

1/4 cup diced green chilies

1 sweet potato cubed (about 2 cups worth)

1 bunch kale. finely chopped

2 cups chopped mushrooms, cremini or button

1 t cumin powder

1 t coriander powder

1 t dried oregano

1 T chili powder

1/2 t paprika

2 cup cooked black beans

Sea Salt

Saute onion in a dry skillet over medium high heat until they start to brown and become caramelized. You may need to add a tablespoon of water occasionally to keep from sticking. (If you have a good quality pan and it’s not too hot, you shouldn’t have to add any water at this point.) When browned, add garlic, chilies, sweet potato, kale and 1/2 cup water. Cover, bring to boil, reduce heat to medium, stir in spices* and mushrooms and cook until kale and potatoes are tender. Stir in beans, heat through and salt to taste.

*I like to use other spices sometimes like Mrs. Dash Southwest Chipotle or Fiesta Lime. 

Soften corn tortillas in a hot dry skillet or steam them until pliable. Spread on sweet potato bean mixture, top with shredded cabbage, guacamole, and salsa. 

 

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