This started out as a quesadilla dish that I quickly realized I could make into just about any Mexican cuisine my heart desired. I’ve added sautéed onions & peppers, guacamole, and recently lime crema. Every time I make this dish it is a bit different, this is one of those dishes that allows for lots of experimentation. Sometimes it’s spicier, sometimes I use more bell peppers… whatever, it always turns out great! With that in mind, be aware that the measurements are approximations, I tend to ‘eye-ball’ the ingredients.
- 6 oz. plain vegan yogurt (I used so delicious coconut milk yogurt)
- juice from 1/2 a lime
- handful of cilantro
Blend together all ingredients, until smooth and creamy. Transfer to a lidded container or a squirt bottle and chill in the refrigerator while making the other items.
- 1 Tbsp. olive oil
- onion, halved & sliced
- dash salt
- bell peppers, any color, seeded & sliced (pictured green and purple)
- 2 cloves garlic
- dash freshly ground black pepper
- 1 tsp. chili powder
- 1/2 tsp. coriander
- dash chipotle chili powder (optional)
- 1/2 tsp. cumin
- 2-3 Tbsp. water
- Heat oil in a skillet over med-high heat, add onions and salt. (The salt will help the onions to wilt without browning so quickly) Sauté 3-5 min until onions start to soften.
- Lower heat to med heat. Add garlic and peppers, sauté 3-5 min.
- Add black pepper, chili powder, coriander, chipotle chili powder, and cumin. Slowly add water, just enough to dampen the powders but not enough to make a sauce, stir. Heat through about 2 min.
- Remove from heat, set aside.
- head of romaine, torn into bite-size pieces
Prepare romaine, set aside. (*Side note: Torn is emphasized because if you use a metal knife on lettuce it will oxidize the leaves and they will prematurely turn brown, yuk :sad:)
- tomato, seeded & diced
I chose a heirloom tomato, they seem to have less seeds and more flesh. Prepare tomato, set aside.
- 15oz. can refried pinto beans
- 15oz. can black beans (or refried black beans)
- 1 cup frozen corn
- 1/4-1/2 cup salsa
- Put all ingredients in a microwave-safe bowl, heat on high 1 minute, then stir. *It is easier to combine the ingredients once the refried beans are slightly warmed.*
- Continue to heat 1 minute, then stir, until desired temperature.
- can of sliced black olives
Transfer olives to a lidded container, set aside. *Side note: I forgot the olives, but usually add them. 🙂
- avocado, peeled & mashed
- juice from 1 slice of lemon
- 1/8-1/4 tsp. garlic powder
- 1-2 Tbsp. salsa
Mix all ingredients, use small quantities of lemon, garlic powder, and salsa first, then taste. Add more if needed. **It is easy to add more, impossible to take away**
- 3 tomatoes, seeded & diced
- avocado, peeled & diced
- 1 tsp. cumin
- juice of a lime
- salt & pepper, to taste
Toss together all ingredients, set aside.
– – – – – – – – – – Assembly – – – – – – – – – –
corn taco shell
corn chips (not pictured)
romaine lettuce or spinach
lime crema (optional)
tomato or salsa
- Place bean mixture on half of a flour tortilla, about 2 spoonfuls, then top with about 1 spoonful of onion/pepper sauté. Heat 1 tsp. olive oil in a skillet over med-high heat. Add tortilla with bean mixture, heat 1-2 minutes.
- Then fold over bean-free side, heat 1-2 minutes.
- Flip heat 1-2 minutes, until golden.
- Transfer to a plate, add about 2 spoonfuls of avocado salad.
adapted from Meatless Dishes in Twenty Minutes
8 flour tortillas
** Heat oven to 475°F. Place margarine in a 10-inch microwave safe plate and melt the margarine in the microwave. Dip one side of each tortilla in margarine and place butter side down in a 9 x 13 baking dish. Spoon 1/3 cup bean mixture into the center of each tortilla. Top bean mixture with a spoonful of onion/pepper sauté. Fold the two outer edges in over filling. Roll up and place seam side down. Continue with each tortilla. Bake for 12 minutes or until golden brown. Serve with guacamole and lime crema. **