tacos andamp quesadillas

Veggie Ground Tacos with Spicy Mango, Bell Pepper &amp; Cilantro Salsa

butter (Boston) lettuce

cilantro

garlic

jalapeño pepper

lime

mangoes

red bell pepper

shallot

corn tortillas

oz veggie ground, plant based

black pepper

chili powder

extra virgin olive oil

salt

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom; add veggie ground and spices. Cook, breaking it apart with a spoon, until browned and crumbly, 4-5 minutes. Remove from heat and cover with a lid to keep warm.

Meanwhile, wash and dry the fresh produce.

Halve jalapeño pepper lengthwise; seed and remove ribs with a spoon. Mince and place in a medium bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince shallot and garlic; add both to the bowl with the jalapeño.

Peel mangoes and slice flesh away from the pits, starting with the flat sides; small dice and add to the bowl.

Trim, seed, and small dice bell pepper; add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Juice lime into the bowl; add salt and stir to combine the mango salsa. Set aside.

Remove lettuce leaves from head, then chop crosswise into thin (shred-like) strips.

Warm tortillas in another skillet, oven, or microwave (optional).

To serve, divide tortillas between plates; fill with veggie ground, lettuce, and mango salsa. Enjoy!

Chickpea Tacos with Avocado Cream

avocados

(15 oz) cans garbanzo beans (chickpeas)

green bell peppers

red bell peppers

onion

paprika

soy sauce

Drain and rinse the beans in a colander; set aside to drain further.

Seed and small dice the bell peppers; set aside.

Once the skillet is hot, add oil and swirl to coat the bottom.

Add the bell peppers, onion, garlic, and chickpeas. Cook until the chickpeas are slightly golden, stirring occasionally, about 3-4 minutes.

Add soy sauce, chili powder, and paprika to the chickpeas and sauté for 5-7 more minutes, until golden brown.

Add the avocados, water, and salt to a blender. Juice the lime into the blender. Purée until smooth.

Wrap the tortillas in damp paper towels and microwave until heated through, 15-30 seconds.

To assemble, add the chickpea vegetable mixture to each tortilla. Top with a drizzle of the avocado cream. Enjoy!

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Veggie Ground Tacos with Spicy Mang...

Chickpea Tacos with Avocado Cream

Top 2 tacos andamp quesadillas recipes from across the web

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Veggie Ground Tacos with Spicy Mang...

Chickpea Tacos with Avocado Cream

The most viewed tacos andamp quesadillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine