BBQ Chicken Salad

 Ingredients:

sour cream or creme fraiche
cilantro
jalapeno
lime juice
salt, to taste

chicken pieces
barbecue sauce

romaine salad, chopped
black beans
corn
cherry tomato, halved
carrot, shredded
green or red onion, sliced
cilantro, stemmed
jalapeno, minced

tortilla chips, crushed

Blend the dressing ingredients and set aside.

Toss the chicken with the sauce and set aside.

Toss salad ingredients.

Combine salad ingredients and toss with the chicken pieces and dressing. Top with the tortilla chips.

Fish Taco Bowls

 Ingredients:

2 tablespoons oil
2 tablespoons water
1/4 cup green onions
1/4 cup cilantro
1 small clove garlic
salt, to taste
juice of 1 lime
1/4 cup vegan sour cream
2 cups red and/or green cabbage, shredded

vegan fish
cumin
ancho pepper
cayenne pepper

quinoa
avocado
pepitas, toasted
lime wedges

Combine oil, water, herbs, garlic, salt and lime in a blender. Combine with the sour cream then toss with the cabbage.

Cook the vegan fish sprinkled with peppers.

Place quinoa in bowls and arrange fish, avocados, and slaw on top. Sprinkle with pepitas and serve with lime wedges.

Roasted Mexican Vegetables

Ingredients:

1 sweet potato, peeled and diced
1 zucchini, diced
1 cup grape tomatoes
1 poblano or green bell pepper, diced
1/2 red onion, cut into wedges
1-1/2 cup black beans
2/3 cup corn kernels
1 jalapeno, sliced
1 clove garlic, minced
2 tablespoons coconut oil
2 teaspoons ancho chili powder
2 teaspoons cumin
1/2 teaspoon chipotle
1/2 teaspoon oregano
salt and cayenne pepper, to taste

1 avocado
juice of 1 lime
1 small clove garlic
water

Combine all the veggies with the seasonings and roast in the oven at 425 for 25 minutes.

Combine avocado, lime, garlic, and a little water at a time in a blender until the mixture is just thin enough to drizzle.

Serve the vegetables with rice or cabbage slaw and drizzle with the avocado cream.

Sweet Potato Salad

Ingredients:

2 sweet potatoes, peeled and diced
1 tablespoon oil
1 teaspoon cumin
1/4 teaspoon ancho chili powder
1 red onion, cut into small wedges
1 jalapeno, seeded
1 clove garlic
juice of 2 limes
salt, to taste
2 cups black beans
1 red or yellow bell pepper, chopped
1 bunch cilantro, chopped
tortilla chips (optional)

Toss the sweet potatoes with the oil, cumin, ancho, and some salt. Bake at 425 for 30 minutes until golden brown. Add the onions halfway through.

In a blender, combine jalapeno, garlic, lime juice, and salt.

Toss the potatoes with the beans, bell pepper, and cilantro. Toss with the dressing before serving. Serve with crushed tortilla chips, if desired.

Mango Avocado Quinoa Salad

Ingredients:

4 cups baby spinach, chopped
1/4 cup red onion, thinly sliced
1 cup quinoa, cooked
1 cup black beans
1/2 cup corn
1 mango, sliced
1 cup cherry tomatoes, halved
1 avocado, diced
1/2 teaspoon ancho chili
1/4 teaspoon cumin
salt, to taste
juice of 2 limes
1 tablespoon avocado oil

Place the spinach on a shallow bowl and sprinkle with the onion. Layer with the quinoa, beans, and corn and top with the mango, tomatoes, and avocado.

Sprinkle with the chili, cumin, and salt and the lime and oil.

Sweet Potato Chili Cheese Fries

Ingredients:

1/2 cup raw cashews, soaked
1 tablespoon tomato paste
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle (optional)
1/4 teaspoon turmeric
3 tablespoons nutritional yeast
1 tablespoon lime juice
salt, to taste
1/2 cup water
1 jalapeno, seeded and minced

1 large sweet potato cut into fries
1 tablespoon coconut oil
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
a pinch of cayenne
2 cups vegan bean chili
3 tablespoons cilantro
1/2 small red onion, thinly sliced
1 avocado, sliced
pickled jalapenos

In a blender combine all the queso ingredients except for the jalapeno and puree until very smooth, adding more water as needed. Transfer to a bowl and stir in the jalapeno. Set aside.

Toss the sweet potato with the coconut oil and spices. Bake at 400 for about 35 minutes or until crispy and golden.

Meanwhile, heat the chili.

Place the potatoes on the base of a platter and top with the beans and queso. Garnish with cilantro, red onion, avocado, and jalapenos.

Sweet Potato Black Bean Salad

Ingredients:

1 sweet potato, diced
1/2 tablespoon grapeseed oil
salt
1/2 teaspoon cumin
1/2 teaspoon chili power
1 head romaine lettuce, chopped
1-1/2 cup black beans
cherry or roma tomatoes, chopped
1 cup corn kernels
1 avocado, diced
1 cup red cabbage, thinly sliced
1/2 cup cilantro, chopped
2 green onions, chopped
juice of 2 limes

Toss potato, oil, salt, cumin, and chili powder together. Bake at 400 for 30 minutes or until tender. Set aside to cool.

Combine all remaining ingredients with the potatoes and season with salt.

Serve with pico de gallo or cilantro lime dressing if desired.

Grilled Eggplant Sandwiches

Ingredients:

grapeseed oil
mexican seasoning
salt and pepper
Italian eggplant, sliced 1/4 inch thick
avocado
lime juice
hot sauce
burger or cemita buns
shredded cabbage
cilantro
pickled jalapenos
matchstick carrots
beefsteak tomato, sliced

Whisk oil with cumin, salt, and pepper. Brush eggplant slices with the oil. Grill on each side.

Mash avocado with lime juice, hot sauce, and a pinch of salt. Spread avocado on the bottom of each bun. Top with eggplants, remaining ingredients, and top half of bun.

Bean Dip

Ingredients:

1 can refried pinto beans
1 teaspoon garlic powder
1 teaspoon onion powder
1 tomato, finely diced
1/4 cup tomato puree (or salsa)
4 ounces sharp cheddar, shredded
1 teaspoon cumin
a few dashes of tobasco
water
salt, to taste
soyrizo (optional)

Combine all ingredients in a saucepan and heat until bubbly. Add water to adjust consistency and salt to taste.

Serve with tortilla chips.

Taco Salad

Ingredients:

tortillas
1 teaspoon oil
1/2 onion, chopped
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon oregano
2 cloves garlic, minced
1/2 package vegan ground beef
8 ounces tomato puree
1/2 cup vegetable stock
1 teaspoon apple cider vinegar
1/2 teaspoon agave
salt, to taste
romaine lettuce, shredded
3/4 cup black beans
cherry tomatoes, halved and quartered
2 green onions, chopped
1/4 cup cilantro, chopped
juice of 2 limes
avocado, diced

Brush tortillas with a little oil. Place onto a rounded oven safe bowl and bake in the oven until golden brown and crispy. Set aside.

Combine lettuce, beans, tomatoes, green onion, and half the cilantro. Set aside.

In a skillet, cook the onion and garlic in oil until tender. Add the seasonings and stir in the ground beef, tomato, and stock. Bring to simmer and add vinegar and agave.

To assemble, toss the salad with lime juice and salt. Place into the tortilla shells. Spoon beef mixture over the salad and garnish with avocado and cilantro.

Nachos

Ingredients:

5 cups tortilla chips
1-1/2 cup shredded vegan pepperjack/cheddar
1/2 avocado, diced
1 roma tomato, diced
1/2 cup black beans
2/3 cup refried beans
1/3 cup corn
1/2 red bell pepper, finely chopped
1 cup soyrizo
1/2 green bell pepper, finely chopped
1/4 teaspoon cumin
1/4 cup pickled jalapenos
guacamole and vegan sour cream (optional)
2 tablespoons cilantro, minced

Finely spread tortilla chips over a baking sheet.

Cook the bell peppers and corn in a skillet with salt and cumin. Add soyrizo.

Layer bell pepper mixture, beans, and cheese over the chips. Broil until cheese is melted.

Immediately layer with the avocado, tomato, pickled jalapenos, and cilantro. Serve with guacamole and sour cream.

Migas

Ingredients:

6 vegan eggs
1 teaspoon oil
1/2 large onion, minced
1 small clove garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 jalapeno, minced
1 tomato, finely diced
1 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon cayenne
salt, to taste
2/3 cup vegan cheddar or pepper jack cheese, shredded
2 tablespoons cilantro, minced
1 cup tortilla chips, roughly broken

Whisk egg with salt and set aside.

In a frying pan, cook the onion and garlic in some oil. Add the peppers and cook until tender crisp. Stir in the tomato and cook until liquid is reduced. Add the seasonings and then scramble in the eggs and cheese. Stir in cilantro just before removing from heat. Top with the tortilla chips.

Mexican Pinwheels

Ingredients:

large flour tortillas
vegan pepper jack cheese
refried beans
avocado, sliced thin
pico de gallo

Spread beans on the tortillas. Layer with the avocado, pico, then cheese. Roll and refrigerate for a few hours. Cut into 2 inch slices just before serving.

Tamale Pie

Ingredients:

1/2 cup cornmeal
1/4 cup masa harina
3/4 cup creamed corn
2 tablespoons honey
1/2 cup almond milk
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons apple cider vinegar
2 cups pinto or black beans
1 zucchini, chopped
1-1/2 cup tomatoes, diced
1 cup salsa
zest of half a lime
1/2 cup cilantro, chopped
2 teaspoons cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
salt, to taste
1 cup vegan cheddar jack cheese, shredded
vegan sour cream

Combine cornmeal, masa, creamed corn, honey, milk, salt, baking powder, and vinegar. Add more milk or water until it becomes a smooth paste. Divide half the mixture between 4 ramekins and bake for 10 minutes at 350. Set aside.

Partially mash the beans. Combine beans, zucchini, tomatoes, salsa, lime zest, cilantro, oregano, cayenne, and salt. Divide between ramekins.  Top with the cheese, then remaining corn batter. Bake for 30 minutes at 350. Allow to set for 5 minutes. Top with a dollop of sour cream and cilantro and serve.

Seven Layer Dip

Ingredients:

refried beans
guacamole
vegan sour cream
cumin
chipotle powder
lime juice
green onion, chopped
cilantro, chopped
1/2 jalapeno, minced
black olives, chopped
vegan cheddar cheese, shredded

Spread beans on the bottom of a flat surface plate. Spread guacamole over beans, leaving 1/2 inch.

Mix sour cream with lime juice, cumin, and chipotle powder. Spread in similar fashion over guacamole.

Top guacamole with pico.

Toss green onion, jalapeno, and cilantro together. Place in a ring around edge of tomatoes. Do the same with the olives.

Place shredded cheese on the center.

Serve with tortilla chips (drizzled in lime juice and chili powder).

Fajitas

Ingredients:

4 portobello mushrooms, sliced (optional)
1 red bell  pepper, cut into strips
1 poblano pepper, cut into strips
1 green bell pepper, cut into strips
1 red onion, sliced
1 clove garlic, minced
1 chipotle pepper, chopped or 1/4 teaspoon tabasco with chipotle (optional)
zest of one lime
juice of 1 lime
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
salt
2 tablespoons cilantro, minced
flour tortillas

Cook mushrooms in a skillet until wilted. Remove from pan and set aside.

Add some oil to the pan and add red bell pepper. Cook for 2 minutes and add poblano. Cook an additional 2 minutes and add green bell pepper and red onion. Stir in chipotle pepper, lime juice and zest, cumin, chili powder, and paprika. Season with salt and stir in cilantro just before removing from heat. Serve on tortillas.

Enchilada Quesadilla Pizzas

Ingredients:

8 small flour tortillas
oil
1 onion, thinly sliced
1/2 each red, green and yellow bell peppers, chopped
1/4 teaspoon cumin
alt and pepper, to taste
1/2 cup enchilada sauce
1/4 cup green spanish olives, sliced
1 cup pepper jack cheese, shredded
2 tablespoons cilantro, minced
sour cream

Cook onion in the oil until softened. Add the bell peppers and cook on high heat until charred, adding cumin, salt, and pepper to season. Set aside.

Bake tortillas until puffy. Flip over and spoon enchilada sauce on top. Sprinkle bell pepper mixture and then the cheese. Top with the olives. Cook until cheese has melted.

Sprinkle with cilantro and cut in half. Add a small dollop of sour cream to each.

Tortilla and Black Bean Pie

Ingredients:

4 10 inch tortillas
1 tablespoon oil
1 onion, chopped
1-2 jalapenos, minced
2 cloves garlic, minced
1/2 teaspoon cumin
salt and pepper, to taste
2 cups black beans
1 cup vegetable stock
2 cups corn
4 green onions, chopped
2 cups cheddar cheese, shredded
1 roma tomato, chopped
2 tablespoons cilantro, chopped
1/2 teaspoon chipotle powder
sour cream

Saute onion in the oil until softened. Add jalapeno and garlic and cook for 30 more seconds. Add cumin and cook until fragrant.

Add corn and allow to cook for a few minutes then stir in beans and vegetable stock. Reduce stock and add white parts of green onion. Cook for 2 minutes. Remove from heat and stir in remaining green onion.

Spray 10 inch round pan with cooking spray. Set one tortilla on the bottom. layer tortilla with cheese and a quarter of the bean mixture. Repeat layers, finishing with bean mixture and then cheese. Sprinkle with the chipotle powder.

Cover with foil an bake 20 minutes. Remove foil and bake an additional 5 minutes.

Allow to cool for 5 minutes. Garnish with tomato and cilantro. Cut into wedges and serve each slice with a dollop of sour cream.

Taco Pasta Salad

Ingredients:

fusilli pasta, cooked
imitation beef crumbles
taco seasonng
lettuce, shredded
cherry tomatoes, cut into quarters
cheddar cheese, cut into small cubes
pepper jack cheese, cut into small cubes
red onion, thinly sliced
green bell pepper, chopped
jalapeno, sliced
cilantro, chopped
tortilla chips, broken
lime juice
sour cream
oil
salt and pepper, to taste

Combine all ingredients. Whisk last 4 ingredients and toss with salad.