#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.

If necessary, 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 3 cups chopped pineapple. Or 1 lb strawberries chopped. Or 3 mangoes, chopped. How about 1/4 of a round watermelon, chopped? Corn, cut off 3 cobs?

Comments

#108 The Case of Smokey Bean Soup

S mokey Bean Soup may be the recipe I am most proud of. Smokiness is derived from two sources (no, not mascara and eye shadow)—roasted garlic and hickory-smoked BBQ sauce—a combo that produces a surprising depth of flavour. Smokey Bean Soup 1-1/2 cups navy or white pea beans 12 cups water, separated 6 rounded teaspoons (for 6 cups) vegetable bouillon powder 1/2 bulb garlic olive oil 1 onion, chopped 3 carrots, chopped 1 bay leaf 2 teaspoons fresh rosemary 1/4 teaspoon pepper 1 tablespoon hickory-smoked BBQ sauce salt Soak the beans overnight in 6 cups of the water. Drain and rinse. In a covered pot, simmer the beans in the rest of the water and vegetable bouillon powder, for 1-1/2 hours. Preheat oven to 400ºF. Slice the top off the half-bulb of garlic to expose each clove. Place upright on foil and drizzle with olive oil. Wrap. Roast for 45 min. Let cool. Add the onion, carrots, bay leaf, rosemary ...

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)

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

Vegetarian Detective

Search This Blog