#230 The Case of Tacos with Papaya Black Bean Salsa

Get messy eating tacos!

3 cups chopped papaya
19-oz can black beans, rinsed
1 red onion (approximately 1/2-cup volume), chopped
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 jalapeno, minced
1 teaspoon cumin seeds

vegan sour cream

12 taco-size flour tortillas

2 340g packs Lightlife Plant-based Ground

2 tablespoons olive oil

2 envelopes taco seasoning mix (Old El Paso is nice)

Make salsa by combining the chopped papaya to cumin seeds.

Whisk a little water into some vegan sour cream so you can drizzle it or fill a squeeze bottle.

Place 3 tortillas on each of 4 plates.

Cook the Lightlife Plant-based Ground in the olive oil over medium heat, stirring frequently to avoid sticking and burning, for 4 min.

Stir in the taco seasoning.

Divide the seasoned Plant-based Ground between all the tortillas. Top with your homemade salsa. Drizzle with sour cream.

Serves 4.

♥ Becki

PS Switch up the papaya with 1 lb strawberries chopped. Or 3 mangoes, chopped. How about 1/4 of a round watermelon, chopped?

Comments

#39 The Case of Yogurt and Honey Ranch Salad Dressing and Dip

H ow to make a traditional tossed salad your own? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING! Yogurt and Honey Ranch Salad Dressing and Dip 1/2 cup 2% yogurt (or vegan yogurt) 70g (about 1/2 cup) feta, chopped (or vegan feta) 1/3 cup light mayonnaise (or vegan mayo) 1/8 teaspoon garlic powder salt pepper honey (or agave syrup) Blend together all the ingredients, including salt, pepper and honey to taste. Thin with water if needed for that perfect pour. Serves 3-4. ♥ Becki

Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

#110 The Case of Poutine

"Poutine is a typical Canadian dish (originally from Quebec ), made with French fries , topped with brown gravy and curd cheese ."—Wikipedia N utritionists worldwide may be screaming in horror that poutine has captured the world by storm but, proud Canadian that I am, I'm shouting, "Yippee!" To be sure, vegetarians are reputed to eat more along the lines of tofu, broccoli and brown rice but an occasional poutine won't kill us. In fact, fast-food poutine makes quite a comforting indulgence! Did you know that poutine gravy, which is generally made from a mix, is vegetarian? Valerie of McCormick Canada Inc. confirmed to me by phone that Club House Brown Gravy Mix contains no meat products. Silly to write out a recipe. All you do is sprinkle French fries with cheese curds then pour brown gravy over top. Seriously...yum! ♥ Becki PS To leave me (and Cynthia) a message, click on the comment button below.

Vegetarian Detective

Search This Blog