• Home

Subscribe

Pineapple Pepper Burritos

Ingredients (use vegan versions):

* 1 can crushed pineapple in juice
* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 yellow bell pepper, diced
* 2 bunches green onions (some tops are OK), diced
* 1/4 cup cilantro, diced
* ground red pepper to taste (or can used fresh minced habanero)
* Spanish rice (your favorite recipe or can use mix – check ingredients)
* 4-8 whole wheat tortillas – I use soft taco size

Directions:

Start with pineapple in a large mixing
bowl. Add all peppers, onion, and
cilantro. Add red pepper until it is
spicy enough for you (should be a nice
combination of sweet and spicy). Chill
while you make Spanish rice. You can
use either the packaged kind (check
ingredients) or your favorite recipe.
When this is done, heat the tortillas
in the microwave or on the burner.
Fill with a mixture of pineapple stuff
and Spanish rice.

I like more pineapple stuff than rice. Sometimes I
also throw spinach leaves in there.
Roll up and eat. It’s pretty juicy,
especially towards the end of the
batch, so I would recommend a fork or
else a paper towel handy. Or, you can
put it in vegan pita bread. If you are only
serving one, one batch of this should
last you a whole week.

Serves: 4 – 8

Preparation time: 20 min

Bomb Diggity Fajitas

Ingredients (use vegan versions):

* 3 portabella mushrooms
* 1 each red, yellow, and orange bell pepper
* 2 cubes vegan bouillon
* 3/4 cup water
* 6 corn tortillas
* 1 cup vegan soy cheese (shredded), any kind you want
* 1/2 cup vegan sour cream
* any extra veggies you might want

Directions:

Before you start, heat up the water to HOT in
the microwave. Mush up the bouillon cubes
and dissolve them in the water. (You may
have to re-heat to get the cubes to dissolve).
Cut the mushrooms into strips and marinade
them in the veggie broth. Marinade these
for at least 10 minutes. While that’s doin’,
remove tops and seeds from bell peppers
and cut into strips. Arrange vegan cheese and
sour cream nicely (this is your side plate)
and put it in the fridge. Pour some of the
marinade into a skillet-pan and toss in the
peppers. Let these cook for about 5 minutes-
then toss in the rest of the marinade and the
mushrooms. Cook these, stirring regularly,
until they are desired tenderness. Turn the
heat off; wrap the tortillas in a paper towel
and microwave for 30 seconds or so (until
warm). Put together fajitas as desired!

Serves: 2

Preparation time: 20 min

Fire Roasted Ancho Potato Tacos

Ingredients (use vegan versions):

* 3 medium to large potatoes
* 3 large Ancho chilis
* 1 to 3 chipotle chilis
* 3 tablespoon olive oil
* 1 large fire roasted onion, white
* 1/4 cup fire roasted tomato
* fresh corn tortillas
* sea salt
* radish (optional)
* shredded lettuce (optional)

Directions:

Dice potatoes 1/2 inch, steam or boil.

Roast onion, peel and finely chop.

Roast anchos on hot hot pan. Put in 2 inches
water and let soak for ten minutes. Remove from water, deseed, and chop
finely.

Combine anchos, chipotles, oil, onion
and tomato in blender. Blend till
smooth. Add ancho water if needed.

Mix together potatoes, sauce, salt
to taste, and serve on fresh corn
tortillas (there’s no reason to bother
with packaged tortillas)

Serves: 6

Preparation time: 20 min

Burritos

Ingredients (use vegan versions):

* 2 small pieces of cactus thinly sliced
* 1 poblano pepper finely diced
* 1 small onion finely diced
* 2-3 green onions finely diced
* 1 bell pepper finely diced
* 1/2 cup cilantro diced
* 2-3 medium tomatoes
* chili powder, garlic, salt, paprika, pepper as desired
* tortillas

Directions:

Cactus leaves (prickly pear cactus) are available in most grocery
stores particularly stores and produce stands in highly hispanic areas
- I buy mine from a Mexican produce truck in my area. They are also
available in a jar in the mexican part of the store – called
nopalitos.

Heat all incredients in a large skillet until the peppers and cactus
are darker green season to taste. Spoon over hot tortillas. I use
fresh tomatoes and chop them up finely – this makes a nice sauce
especially with mild chili powder.

Hominy Burritos

Ingredients (use vegan versions):

* 1 regular size can hominy, drained (1 1/2 cups, perhaps?)
* 1/3 to 1/2 can can Ro-tel* tomatoes, partially drained (I reserve liquid for other uses; its good over scrambled Eggbeaters)
* 1 regular size can black beans, drained and rinsed
* 6 tortillas

Directions:

Combine hominy and tomatoes, and simmer gently for at least 10 minutes
so hominy absorbs the tomato flavor (Don’t add to much juice from the
tomatoes or the mixture will be too runny for burritoes). Add rinsed
beans, heat thoroughly, and serve folded into tortillas.

Salsa or pico de gallo could probably be substituted for the Ro-tel,
but I haven’t tried it; the Ro-tel makes this dish for me, but then I
love this style of tomatoes. YMMV. Also, I usually open cans or my freezer
door for dinner, but I’m sure this could be made with fresher
ingredients.

*Ro-tel tomatoes are simply canned tomatoes made with green chiles, and
are canned in Texas. I can’t find them in California, so I have my
family send me regular care packages. In a pinch, I substitute Mexican-
style stewed tomatoes. The last batch they send me came in screw-top
bottles, which is much more convenient.

Easy Rice and Black Bean Burritos

Ingredients (use vegan versions):

* 1 cup instant brown rice, cooked according to package directions (will yield approx 2 cups
* cooked)
* 1 can (15 oz) black beans, drained and rinsed
* 1-2 tablespoon cumin seeds, chili powder, dried oregano (or to taste)
* 4-6 large cloves garlic
* 1 large onion, diced
* 1 medium-large green bell pepper, diced
* fresh cilantro or parsley, chopped
* � cup prepared salsa (if using medium or hot variety, can omit next ingredient)
* 1 can (4 oz) chopped green chiles OR � cup pickled jalape�o slices, whole or chopped
* 1 pkg. flour tortillas (soft taco size for smaller ones or burrito size – usually 10
* count)
* Shredded vegan “cheese” and shredded lettuce* (optional)

Directions:

1. In a medium-large skillet, toast cumin seeds and chili
powder over high heat tossing or stirring constantly to
prevent burning until fragrant and lightly toasted (about 1-
2 minutes). Remove to small dish and set aside; add oregano.

2. In same skillet, heat a few tablespoons of olive or
canola oil. When hot, add garlic, onions, and peppers and
fry 2-3 minutes over medium heat. Be careful not to burn
garlic and onions. They should retain their crunch.

3. Add cilantro, salsa, chiles/jalape�os, hot cooked rice,
drained beans and reserved spices to skillet and heat
through. Taste and adjust seasoning. Add salt and pepper to
taste, if desired.

4. Gently warm flour tortillas in oven according to package
directions. Do not overheat or they will dry out, making
folding impossible. Spoon a bit of the bean and rice
mixture on each tortilla and top with “cheese” and lettuce.
Fold burrito style and serve.

*Additional chopped raw onion, green bell pepper, hot
peppers, chopped tomato, olives, salsa, vegan sour cream,
guacamole, etc. can all be used as garnish as well.

Serves: 6 – 8

Preparation time: under 30 min

Fajita Paella

Ingredients (use vegan versions):

* 1 cup white rice
* 3 cups water
* 1 pound firm tofu (defrosted from frozen)
* 1 red pepper
* 1 yellow pepper
* 1 green pepper
* 1 packs generic fajita seasoning (check vegan-ness)
* 1 large onion
* 3 cloves garlic
* 5 tablespoons oil
* 2 tablespoons paprika seasoning
* 1 tablespoon cracked black pepper
* salt to taste

Directions:

Find your biggest skillet or Paella-
pan. Chop tofu into small cubes and
fry in 1 tablespoon oil until golden and brown.
Chop the peppers and onion into rough
strips, and mince the garlic. Add all
of the ingredients to the tofu, give
it a good stir, find a suitable lid,
and cook on medium low for 20 minutes.
No stirring necessary.

Taste some of
the rice to ensure it’s cooked
thoroughly and seasoned to your taste,
and then serve with some warm crusty
bread or some side vegetable.

Makes 4 main dish servings, or 8 side-
dish servings.

Serves: 4

Preparation time: 25 min

Beans over my Yammy

Ingredients (use vegan versions):

* yams however many you want two big ones usually do the trick
* two cans of organic beans, I used kidney and pinto
* 1 cup of whole grain rice
* tortilla of choice, spelt or whole wheat

Directions:

Bake yams for one hour unwrapped at 400
but on foil to save your stove.

Start rice and beans a half hour after yams.
season beans to taste, the spicier the better,
paprika, fresh ground pepper, cumin, etc.
this will help soften the sweet yams.

Once yams are done, mash and set aside.
place tortillas in stove to warm up.
once warm, put all together on tortilla with
other condiments such as salsa verde or hot
sauce!

Serves: 4

Preparation time: 1 hour

Enchiladas Calabazas

Ingredients (use vegan versions):

* 8 corn tortillas
* 4 cups cooked or thawed frozen squash
* 1 small container of vegan cream cheese
* 1 large onion
* 1-2 tablespoon chili powder
* corn oil
* bottled enchilada sauce to cover
* guacamole

Directions:

Chop the onion very fine and saute in
the olive oil until quite soft. In a
bowl mix the squash, cream cheeze, chili
powder, and sauteed onion. Divide it and
roll it up in the eight tortillas, and
place in a shallow casserole side by
side. Cover with enchilada sauce, and
bake at 325 for 10 or 15 minutes (until
the tortillas are done- this varies
greatly with the brand you use- and the
sauce is hot).

Serve topped with
guacamole and chopped cilantro.

Serves: 4

Preparation time: 45 min

Bean Tacos

Ingredients (use vegan versions):

* 12 – 24 taco shells
* BEAN FILLING -
* 1 onion, chopped
* 1 capsicum, chopped
* 3 cloves garlic, crushed
* ground cumin, coriander, crushed chili to taste
* 1 large can kidney beans (around 750g/26oz)
* 5 tablespoons tomato paste
* 2 fresh tomatoes, diced
* sweet chili sauce
* FRESH FILLING -
* fresh tomatoes, diced
* fresh lettuce, shredded
* vegan cheese, shredded

Directions:

Cook onion, capsicum and garlic in a
little olive oil. Add beans, tomato,
tomato paste, spices and 1/2-3/4 cup
sweet chili sauce. Simmer for about 10
minutes.

Heat taco shells in 350 degrees F / 180 degrees C oven
for 5 minutes (or as per packet
instructions).

Place spoonfuls of bean filling in
shells, top with lettuce, tomato,
shredded cheese and sweet chili sauce.

* Instead of using shredded vegan cheese, the
inside of the taco shell can be
spread with vegan soy cream cheese before
filling.

Serves: up to 8

Preparation time: 30 min

« Previous Page — Next Page »

Copyright © Keep Your Meat 2008 - 2012. All Rights Reserved.