Meatless Monday: Black Bean Tostadas

beanBlack Bean Tostadas (GF)

the ingredients:

  • Corn tortillas
  • 1 can refried black beans (I make my own, but if you buy canned make sure they are vegetarian)
  • 3/4 tsp. cumin
  • Shredded cheese or vegan cheese
  • Tomatoes, diced
  • Red onion, diced
  • Romaine lettuce, chopped
  • Additional toppings of your choice (I like to put a lot of hot sauce on mine)


the method:

  1. Preheat oven to 400. Lightly spray tortillas on both sides and place on baking sheet. Bake for 10 minutes.
  2. Meanwhile, heat refried beans and cumin in a pan over low to med-low heat, stirring occasionally.
  3. Layer tortillas with beans, cheese, and onion.
  4. Return layered tortillas to the oven for a few minutes to melt the cheese.
  5. Add the rest of your desired toppings and serve.

Tempeh Fajita Stack (GF)

tempeh fajita stack

Tempeh Fajita Stack

The ingredients:

    • 4 tablespoons canola oil, divided
    • 2 tablespoons lemon juice
    • 1 to 1/2 teaspoons seasoned salt
    • 1 to 1/2 teaspoons dried oregano
    • 1 to 1/2 teaspoons ground cumin
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon crushed red pepper flakes, optional
    • 1 package tempeh (vegetarian)/ 1 lb boneless skinless chicken breast, cut into thin strips
    • 1/2 medium sweet red pepper, julienned
    • 1/2 medium green pepper, julienned
    • 4 green onions, thinly sliced
    • 1/2 cup chopped onion
    • 4 cups cooked brown rice, warmed
    • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

    The method:

  1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the tempeh in one bag and chicken in another. Seal and turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken/tempeh over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
  4. Spoon filling onto the rice. Serve with cheese, taco sauce, salsa, guacamole and sour cream.


Simple Tempeh Tacos (GF) (V)

tempeh tacos I love Mexican food – and I LOVE simple recipes. This dish took all of 15 minutes to make – mine was made with tempeh and Nick’s was made with chicken.



Tempeh Tacos

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 package tempeh, sliced into 1/2 inch cubes or 2 chicken breast, diced for meat-eaters
  • 1 tbsp gluten-free soy sauce
  • 1 tsp cumin
  • 1/4 cup fresh chopped cilantro
  • other taco fillings such as lettuce, tomatoes, lime juice
  • corn tortillas or taco shells

The method:

Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.

Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.

Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.

Soyrizo Tacos for Monday Night Football

First off, I want to apologize for the quality of this image. I left my phone that I usually use to take pics on my desk at work and this is all I have!

Last night was the Broncos game and I wanted to make something easy so Nick could just watch the game while I made dinner. Trust me, I didn’t mind – I’m not the biggest football fan in the world, but at least I try to make an effort. I had a hankering for Mexican food and remembered that I had purchased a package of Soyrizo when I was feeling spicy one day and it was just lounging in the fridge waiting for me to turn it into dinner. Not to mention that Fresh and Easy was having a killer sale on ground beef – it seemed like our destiny to have tacos.

That’s right – DESTINY.

The cleanest, easiest and prettiest way to make a taco spread is to set up a taco bar of course! Taco dishes have to be one of the cheapest dinners to make – yet still so incredibly satisfying. We kept it simple and just used the basics: shredded lettuce, shredded cheese, pico de gallo, guacamole and crispy taco shells. There’s something about that crunch that just makes the taco. I also served it along a bed of Cilantro-Lime Rice to pull the dish together.

Soyrizo Tacos:

The Ingredients:

  • 1/2 package vegan soyrizo (or beef and taco seasoning for hungry bear boyfriends)
  • 12 corn tortillas, crispy or soft (I prefer crispy)
  • 1/2 cup shredded cheddar
  • 1 head romaine lettuce, shredded
  • pico de gallo
  • Limes for garnish

The Method:

  1. Heat a cast iron skillet on medium high heat.
  2. Cook the soyrizo according to package directions.
  3. Place about 1/4 c. soyrizo (or beef) in each tortilla, top with cheese, lettuce & pico, or serve family style & let everyone make their own tacos.
  4. Make sure to squeeze some lime juice on each taco for garnish. I like a lot of lime so I do about 1/2 lime per taco.
  5. We ate these with Cilantro-Lime Rice on the side. It would have been good in the tacos too!