Vegetarian Black Bean Tacos

Tacos and other "Mexican" foods we not something my family and I would eat when I was younger because of my father's lack of interest in them. My mother and sisters would make our way to fast food restaurants while my father was at work savoring every bite of tortilla and melted cheese or seasoned meat and rice. When I became vegetarian, I gave up anything other than nachos until I moved out of my family's home and considered giving my once favorite food another try. After many attempts with different vegetables and beans I came up with a favorite that I prepare practically once a week for many months now. At last' I can enjoy tacos in my own home and now I share the recipe with you, readers, in hopes you will enjoy it as much as I still do. Happy Taco Making!

Ingredients:

One Half Pound of Meat Substitute
One Package Powdered Taco Seasoning
One Fourteen-Ounce Can of Black Beans
One Cup of Frozen Corn
Half of a Green Bell Pepper
One Medium Yellow or Red Onion

Optional Toppings:
Salsa
Shredded Cheddar Cheese
Chopped Lettuce
Diced Tomato
White or Spanish rice

Recipe Serves Four


Step One:
In a medium frying pan mix meat substitute, taco seasoning and black beans.







Step Two:
Dice the bell pepper and onion, and then add them to the mix as well as the frozen corn.









Step Three:
Heat the mixture until it is completely cooked throughout (about ten to fifteen minutes).










Step Four:
Fill taco shells with mix then add your favorite toppings, serve over tortilla chips with cheese for protein heavy vegetarian nachos, or serve over lettuce for a delicious taco salad.

Freshly Made Black Bean Burgers

Just as I mentioned in my post featuring the recipe for my Summer Potato Salad, barbecuing and outdoor parties have been something I was raised around. I am in love with the idea of a family dinner. When I was younger, no matter how busy all of us were, dinner was one of the few occasions when we could all get along and share stories from earlier in the day. A "family dinner" doesn't necessarily have to be with parents or siblings but can take place among friends each making a potluck style dish that says a little about them or their family.

Ingredients:

(2) 14oz Cans of Black Beans
3 Tbsp Mayo or Salad Dressing
1/3-Cup Plain Breadcrumbs
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 cup chopped fresh cilantro
4 Hamburger Buns

Serves Four



Step 1: Add one can of black beans, mayo/salad dressing, breadcrumbs, cumin, oregano and cayenne pepper into a food processor. Pulse until a thick puree forms with chunks of beans still in tact.





Step 2: Scoop out mixture into a clean bowl, and then add finely chopped cilantro. Fold cilantro evenly throughout the mix.





Step 3: Next, form the mixture into four separate patties, separated with wax paper.



Step 4: Grill or cook burger with some vegetable oil in a pan on the stovetop. (Tip: Put foil underneath of the burger when grilling to prevent it from falling through!)

Step 5: Add your favorite toppings and enjoy!

These burgers were so delicious that I actually forgot to take a picture of the final product. Here is the recipe I based this off of.

Summer Potato Salad

This potato salad recipe is the one I have been using to kick off the summer when barbecuing and when trying to stay cool in the occasional hot weather here in Chicago. I have grown up all my life attending picnics and backyard parties that have given me some high standards regarding barbecue food. After becoming vegetarian five years ago I was forced to try to come up with some delicious alternatives or adaptations to the recipes I was used to. Just recently did I finally find the perfect potato salad recipe. Potato salad in its infinite glory and ease to make is a vegetarian staple for summer parties and a fairly new edition to my favorite things to cook in the summertime. I introduce to you step-by-step directions for making my yellow mustard summer potato salad…

Ingredients:
3 lbs of Red or Russet Potatoes
3-4 Stalks of Celery
2 Cups of Mayonnaise or Salad Dressing (I use salad dressing in this version)
4 Tbsp Fresh Cilantro, Chopped
One Medium Yellow Onion, Diced
½ Cup of Yellow Mustard
Salt and Pepper as needed




1.Wash then boil the potatoes for twenty to twenty five minutes until thoroughly cooked.





2.While the potatoes boil, thinly chop celery, dice onion, and chop cilantro. Then set aside.





3.Let potatoes cool for twenty minutes.




4.Cut and partially mash the warm potatoes then add cilantro, celery and onion. Then add mayo and mustard.




5.Add salt and pepper to taste and refrigerate until completely cooled (at least two hours but best when chilled overnight) and enjoy!