chicken and chorizo tacos

Veggie chicken with nopal (cactus slice) taco and veggie chorizo taco with cilantro and onion. From El Faro in Chicago.

ceviche tostadas

Tostadas (fried tortillas) topped with soy meat ceviche style. From El Faro in Chicago.

gordita de nopalitos

Thick tortilla stuffed with sliced cactus (nopalitos), onions, and pasilla pepper. From El Faro in Chicago.

tofu and carrot flautas

A tofu and carrot mix stuffed inside corn tortillas, fried crisp, and topped with soy sour cream. With guacamole, pico de gallo, salsa verde, mixed greens and refried black beans on the side. From Karyn's Cooked in Chicago.

roasted cauliflower with ancho chili sauce

Roasted cauliflower, tomatoes, and yellow pepper with black beans and pinto beans, topped with ancho chili sauce and crushed tortilla chips.

nachos deluxe

Homemade tortillas served with black beans, mock beef, guacamole, vegan sour cream and fresh salsa, from The V-Spot Cafe in Brooklyn.

breakfast tacos

for lunch!
a roadside treat on a recent trip to Austin, Texas.


fried potatoes, beans, peppers, and onions


the fried avocado special on the right!

squash blossom tostadas

squash blossoms lightly sauteed with garlic and topped with cilantro, on tortillas tostadas
in the background: guacamole and black bean tostadas

Mexican!

Saffron brown rice, pinto beans with chipotle, cumin, chili powder and coriander. Pico de gallo (tomato, onion, lime juice, cilantro), cucumbers, carrots, and avocado. All topped with extra lime and cilantro.

potato and bean tostadas & enchiladas

adapted from this recipe, minus the queso, plus a couple jalapeno peppers

vegan crunch wrap

homemade version of Taco Bell's Crunch Wrap: layers of Morningstar Farms steak strips, nacho cheeze sauce, tostada shell, soy sour cream, lettuce and tomato.

seitan fajitas

sweet potato chili

From The Vegetarian Family Cookbook by Nava Atlas

mini tamales

mini Soyrizo and black bean tamales with homemade enchilada sauce

Tofu Burrito

Heat oll in a large skillet. Saute 3 cloves garlic (minced), 1 fresh chile (minced) and 2 med. onions (finely chopped). Add diced green or red pepper. When the onions begin to soften, add: 2 tsp. paprika, 1 T. cumin, 1 tsp. coriander 1 tsp. oregano, 1/2 cup corn and 2 cakes crumbled firm tofu.

When the veggies are tender, add 1/2 cup tomato paste and 2 T. soy sauce. Add salt and pepper to taste.

Fill tortillas with filling, roll 'em up and move 'em on out (into a greased baking pan), cover them w/ aluminum foil and bake at 350 degrees for 20 min.

From: The Moosewook Cooks at Home

Spicy Mexican Bean Burger !!!

Spicy Mexican Bean Burger yield: 8 - 10 burgers

16 ounce can of red kidney beans, drained and mashed

1/2 cup small onion, coarsley chopped

1/2 green pepper, coarsley chopped

1 carrot, steamed and mashed

1/8 cup picante sauce or salsa (spicy or mild to your taste)

1 cup bread crumbs

1/2 cup flour

1 tsp. black pepper (or to taste)

dash of chili powder

Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15 - 20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa.

We made these veggie burgers and they were so delicious! for a side dish, we had roasted potatos.


posted by brooke.

sweet potato and black bean enchilada cassserole

sweet potatoes, black beans, spices, corn tortillas and green sauce ...sooo good!

quesadilla

vegan cheese spread, salsa and potato quesadilla

lentil tacos

tacos made with leftover salad and lentils

roasted veggie enchiladas and herbed rice

enchiladas filled with oven-roasted zucchini, onion, mushrooms, green chilis and sunburst squash and topped with a little vegan cheese, sour cream - brown jasmine rice with onion, garlic, oregano, and cilantro