Recipe

Taco Bar

Name: Taco Bar
Prep time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 12 soft corn tortillas; 3 cups cooked brown rice or quinoa; 2 cups canned black beans, rinsed and warmed; 2 large sweet potatoes, roasted and diced; Chorizo tofu (optional, see recipe below); Your favorite salsa; Cubed mango; 1 head romaine lettuce, chopped in ribbons; 1 red pepper, diced; 2 carrots, shredded; 2 avocados, sliced or mashed (leave out to make heart disease friendly); Hot sauce, your favorite; 3 tablespoons chili powder; 1 tablespoon garlic powder; 1 teaspoon cumin; ½ teaspoon turmeric; 1 tablespoon dried oregano; ½ teaspoon smoked paprika; 4 grinds black pepper; ¼ cup apple cider vinegar; 2 tablespoons low sodium tamari; 2 cups diced onion; 12 ounces tempeh or 12 ounces extra firm tofu (press the tofu), crumbled or diced; ½ teaspoon liquid smoke

A customizable taco bar with fresh vegetables, beans, and optional chorizo tempeh/tofu for a complete plant-based meal.

Serves 6

30 minutes

45 minutes

Medium

Dinner

Oil-Free

Make-Ahead

Gluten-Free

Mexican

Category: mains

Source: "Be a Plant Based Woman Warrior" page 237

Let's cook

Taco Bar Setup

Ingredients

12 soft corn tortillas
3 cups cooked brown rice or quinoa
2 cups canned black beans, rinsed and warmed
2 large sweet potatoes, roasted and diced
Chorizo tofu (optional, see recipe below)
Your favorite salsa
Cubed mango
1 head romaine lettuce, chopped in ribbons
1 red pepper, diced
2 carrots, shredded
2 avocados, sliced or mashed (leave out to make heart disease friendly)
Hot sauce, your favorite

Instructions

1Lay out your taco bar in this order: begin with tortillas, lettuce ribbons, rice, beans, sweet potatoes, tofu (if using), mango, bell pepper, carrots, avocados, followed by salsa and hot sauce.
2Allow guests to assemble their own tacos with their preferred combination of ingredients.
3Serve immediately while ingredients are fresh and warm components are still hot.

Chorizo Tempeh or Tofu (Optional)

Ingredients

3 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cumin
½ teaspoon turmeric
1 tablespoon dried oregano
½ teaspoon smoked paprika
4 grinds black pepper
¼ cup apple cider vinegar
2 tablespoons low sodium tamari
2 cups diced onion
12 ounces tempeh or 12 ounces extra firm tofu (press the tofu), crumbled or diced
½ teaspoon liquid smoke

Instructions

1Make the chorizo sauce: In a medium bowl, combine the chili powder, cumin, turmeric, oregano, smoked paprika, pepper, vinegar, tamari, and 3 tablespoons of water.
2In a large non-stick pan over medium high heat, cook the onions (add water to prevent sticking if necessary, no oil). Stir until they are translucent, about 3 minutes.
3Add the crumbled tempeh or tofu and liquid smoke. Stir until well mixed and the tempeh or tofu becomes well browned.
4Lower heat to medium low, and add chorizo sauce. Stir continuously until everything is well coated.
5If the sauce is sticking to the pan too much, add 1 tablespoon of water at a time and decrease the heat to low.
6The chorizo is ready when most of the sauce has cooked off and the tempeh or tofu is well coated and fragrant, about 5-8 minutes.

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