With pinto, kidney, navy, and black beans along with a can of chili beans, this 5-Bean Chili has the best texture and is brimming with flavor.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Five Bean Vegetarian Chili
• Ingredients
• Adaptation/Variation
• How to Make 5-Bean Chili
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love, love, love a good slow cooker vegetarian chili, but lately, I’ve been wanting to add some stovetop chili recipes to my arsenal. Sometimes I just don’t have time to plan ahead!

I wanted to create a vegetarian chili recipe that was a bit new and interesting, but still falls firmly into traditional (meatless) chili territory. I had a hunch that adding several different types of beans would lend an interesting texture to a vegetarian chili, and I’m pleased to report my hunch was right!

This 5-Bean Chili recipe is one of those recipes that was, in my opinion, perfect on the first try. I love when that happens! I’ve made it a few times since though, and it’s *chefskiss* perfect every time.

Why You’ll Love Five Bean Vegetarian Chili

• Easy stovetop chili recipe – No planning ahead like with Crock Pot recipes(well except for making sure you have the groceries on hand!)
• Just a few minutes prep time – Most of the cooking time is dedicated to simmering so that the flavors can really develop. Whip up some cornbread, watch Bachelor in Paradise, do some embroidery. You’ve got time!

Ingredients

• Olive oil – For sautéing the veggies
• Green bell pepper
• Onion – I tend to use standard yellow onions in my chili, but if all you have is a red onion, white onion, or sweet onion on hand, that will work too.
• Garlic – Three cloves, minced finely. It adds so much flavor!
• Chili powder – If you prefer a spicy chili, seek out a hotter chili powder. Or grab a mild chili powder for less heat.
• Ground cumin
• Dried oregano
• Smoked paprika
• Tomatoes – I like to use canned whole tomatoes for this chili because they’re nice and saucy and add great texture. Smash them with a potato masher to your desired consistency as soon as you add them.
• Cocoa powder – Just a couple of teaspoons really adds depth of flavor. Don’t knock it until you try it!
• Beans – Chili beans in sauce, black beans, navy beans, kidney beans, and pinto beans. Love this combo!
• Salt – To taste.

Adaptation/Variation

• 5-Bean & Corn Chili – Stir in a cup of frozen corn kernels towards the end of cooking.

I hope you love this vegetarian 5-Bean Chili as much as we do! It’s such an easy vegetarian chili recipe yet so heart and absolutely full of flavor.

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Easy 5-Bean Chili

This super hearty vegetarian chili has, yep, FIVE different beans for a variety of flavors and textures! An easy stovetop chili that comes together quickly and simmers until perfect.

Course Main Course

Cuisine American

Keyword chili

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 502kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium green bell pepper diced [1 1/2 cup]
• 1 medium yellow onion diced [about 2 cups]
• 3 medium cloves garlic minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 28-ounce can whole tomatoes
• 2 cups low-sodium vegetable broth
• 2 teaspoons cocoa powder
• 1 teaspoon kosher salt + more to taste
• 15 ounces chili beans in sauce 1 can; NOT drained
• 15 ounces kidney beans 1 can; drained
• 15 ounces black beans 1 can; drained
• 15 ounces pinto beans 1 can; drained
• 15 ounces navy beans 1 can; drained

Instructions

• Place a large pot over low heat. Add the olive oil. When hot, add the onions and green peppers. Saute, stirring occasionally, until soft, 8 minutes or so. Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring, for another minute.
• Add the tomatoes. Use a potato masher to smash the tomatoes. Stir in the vegetable broth, cocoa powder, salt, and beans.
• Increase heat to high. When the chili comes to a boil, reduce to a simmer. Simmer until thickened, 30-40 minutes.
• Taste and add more salt if desired. Serve with sour cream, fresh cilantro, diced avocado, shredded cheddar, and tortilla chips and/or cornbread.

Notes

Freezer notes: This chili freezes really well. Just let it cool then scoop leftovers into a freezer bag, label, and freeze.

 

Nutrition

Serving: 2cups | Calories: 502kcal | Carbohydrates: 88g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 930mg | Potassium: 1566mg | Fiber: 30g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 9mg

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Black Bean Veggie Chili
• Crock Pot Pumpkin Red Lentil Chili
• Instant Pot Vegetarian Chili

The post Easy 5-Bean Chili appeared first on Kitchen Treaty.

These Black Bean & Rice Enchiladas make a super easy vegetarian dinner.

The Story Behind the Recipe

I’ve always thought of enchiladas as being a bit too … labor intensive. But lately, I decided to tackle my prejudice against enchiladas, and I’m so glad I did!

I started with a simple and easy homemade enchilada sauce, then set out to make an equally simple yet delicious and hearty vegetarian enchilada recipe. I know rice isn’t necessarily a traditional ingredient, but I really like how the rice fills out these black bean enchiladas and makes them feel even more like a meal-in-one.

Why You’ll Love Black Bean & Rice Enchiladas

• Fast! They’re surprisingly quick to put together.
• Simple! I don’t add a ton of ingredients to these black bean enchiladas. We’re keeping it simple, here. That said …
• Versatile! This is an extremely versatile recipe. Omit the cheese or swap it for dairy-free cheese if you’re eating vegan/dairy-free. Add a bunch of veggies if you like (roasted sweet potatoes, broccoli, and cauliflower would be excellent!) Make it your own!
• Perfect for leftover rice! I don’t know what it is about rice … but there’s ALWAYS a bit leftover, I swear! I love that this black bean & rice enchilada recipe uses up a cup of leftover cooked rice.

Ingredients

• Olive oil – For sauteing the veggies.
• Onion – A standard yellow onion will do here, but use your fave (sweet or red are great too)
• Red bell pepper – Yellow or orange will work, too.
• Garlic – Finely minced fresh garlic.
• Cumin – For an earthy touch of flavor.
• Salt – To taste.
• Black beans – One can, or about 1 1/2 cups cooked black beans from scratch.
• Rice – You’ll need one cup of cooked rice (I like to use brown rice). If you don’t have any leftover rice, start with about 1/3 cup of raw rice and cook it according to package instructions.
• Tortillas – You’ll need 10 (6-inch) corn tortillas or flour tortillas, whichever is your fave.
• Enchilada sauce – Use your favorite brand or make your own homemade enchilada sauce!
• Cheese – I like to use shredded medium cheddar, but you can swap in your fave cheddar or even jack cheese. Pepper jack would add a nice little spicy kick!
• Optional garnishes – Avocado, cilantro, scallion, whatever you want

Adaptations/Variations

• Vegan Black Bean & Rice Enchiladas: Omit the cheese or swap in a dairy-free substitute.
• Black Bean Enchiladas: Just omit the rice.
• Black Bean & Sweet Potato Enchiladas: Add 1 cup diced roasted sweet potatoes.

Tip for Success

Spreading the sauce on the tortillas should be enough to soften them up (at least in my experience). But if your tortillas are cracking when you roll them them up, I suggest wrapping them in a clean wet kitchen towel and microwaving them for a few seconds at a time until soft, or place them in the oven at 200 degrees F for about 10 minutes until warm and pliable. 

I hope you love this vegetarian enchiladas recipe! We’ve been loving these easy black bean enchiladas for easy dinners, and they warm up well for a quick and hearty lunch, too.

I’m so glad I got over my enchilada prejudice and learned they’re actually super easy to make!

More Vegetarian Mexican-Inspired Recipes

• Veggie Enchilada Casserole
• Portobello Fajitas
• Refried Bean & Cheese Burritos
• Beans & Greens Tacos
• Lentil Walnut Taco “Meat”
• Vegetarian Taco-Stuffed Sweet Potatoes

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Black Bean & Rice Enchiladas Recipe

These easy vegetarian enchiladas are super hearty, full of black beans, rice, spices, veggies, and lots of melty cheddar cheese!

Keyword black bean and rice enchiladas, black bean enchiladas, vegetarian enchiladas, veggie enchiladas

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 989kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced; about 2 cups
• 1 red bell pepper diced; about 1 cup
• 2 medium cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt plus more to taste
• 1 (15-ounce) can black beans drained and rinsed
• 1 cup cooked brown rice
• 10 6-inch corn or flour tortillas
• 1 batch red enchilada sauce 3 cups / 24 ounces
• 2 1/2 cups shredded cheddar cheese 10 ounces

Instructions

• Preheat oven to 350°F. Have a 9×13" baking pan ready

Sauté the filling ingredients

• In a large skillet over medium-low heat, heat the olive oil. Add the onion and bell pepper. Saute, stirring occasionally, until tender, 5-6 minutes. Add the garlic and saute, stirring frequently, for one more minute.
• Stir in the cumin and salt and then add the black beans and cooked rice. Stir until combined then remove from heat.

Assemble the enchiladas

• Set up an assembly line with the filling, the enchilada sauce, the cheese, a large plate with the stack of tortillas on it, and the baking dish.
• Spread 1-2 tablespoons of the enchilada sauce over the first tortilla. Add 1/3 cup of the filling horizontally down the center. Top with 2 tablespoons shredded cheddar. Starting at the bottom, roll the enchilada up tight and set it in the baking dish.
• Continue with the remaining tortillas.
• Pour the remaining enchilada sauce over the top and use a spatula to spread it evenly. Sprinkle the remaining cheese over the top.

Bake & finish the enchiladas

• Bake for 25-30 minutes, until bubbling and hot.
• Garnish with chopped cilantro, avocado, and chopped scallions if desired. Serve.

Notes

Serving size averages out to about 1 1/2 enchiladas.

Spreading the sauce on the tortillas should be enough to soften them up (at least in my experience). But if your tortillas are cracking when you roll them them up, I suggest wrapping them in a clean wet kitchen towel and microwaving them for a few seconds at a time until soft, or place them in the oven at 200 degrees F for about 10 minutes until warm and pliable. 

Vegan/Dairy-Free Option:

Use dairy-free cheddar or omit it entirely. 

Nutrition

Serving: 2enchiladas | Calories: 989kcal | Carbohydrates: 146g | Protein: 57g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 660mg | Potassium: 1927mg | Fiber: 46g | Sugar: 3g | Vitamin A: 854IU | Vitamin C: 20mg | Calcium: 450mg | Iron: 12mg

The post Black Bean & Rice Enchiladas Recipe appeared first on Kitchen Treaty.

I love to make this lentil walnut taco meat at the beginning of the week for meals all week long. It’s so easy!

My guy, who is a carnivore, will cook taco-seasoned ground beef, and then we’ll enjoy several nights of one-dish-two-ways meals: Vegetarian taco salad + meaty taco salad. Taco stuffed sweet potatoes (recipe coming soon!) Just straight-up tacos. Quesadillas. It totally works!

Table of Contents

• The Story Behind the Recipe
• Lentil Walnut Taco Meat Ingredients
• Adaptations/Variations
• How to Make Lentil Taco Meat
• Can I Freeze This Vegetarian Taco Meat?
• More Lentil Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I’ve been making a version of this recipe for years! I first caught wind of the genius of the lentil-walnut combo for taco meat in the Oh She Glows cookbook. Over the years, I started building my own recipe around the lentil-walnut combo.

I love, love, love the simplicity of this vegetarian taco “meat.” It’s just a matter of toasting up the walnuts, then cooking the veggies, sauteeing the aromatics, and simmering the lentils in everything plus the broth. Add back the walnuts, squeeze some lime juice over the top, and eat well!

Lentil Walnut Taco Meat Ingredients

• Lentils – I prefer French green lentils in this vegetarian taco meat recipe, because they stay rather firm and don’t get mushy like other lentils can. I love how they soak up the flavors but hold their own in this recipe. I did test this recipe with common brown lentils, and it was good, but not AS good as French green lentils, in my opinion.
• Walnuts – Chopped and toasted. They add a little nutrition and healthy fat, plus some nice texture.
• Onion, green pepper, & garlic – These veggies/aromatics add some nice flavor and nutrition.
• Olive oil – For sautéing the veggies and other ingredients.
• Tomato paste – I like the rich color and umami flavor that tomato paste gives a recipe. It’s kind of a magic ingredient for vegetarian recipes!
• Taco seasoning – I use my homemade taco seasoning in this recipe, but if you don’t have any taco seasoning mix on hand, I’ve added substitute information in the notes section of the recipe.
• Veggie broth – Store-bought or homemade veggie broth will work! I always like to start with low-sodium vegetable broth so that I can better control the salt in the finished product.
• Salt & pepper – For enhancing all of those flavors.
• Lime juice – Adds a bright, zippy, acidic touch to your lentil taco meat.

Adaptations/Variations

• This vegetarian taco meat is vegetarian, dairy-free, vegan, and gluten-free already, so it’s one of those great neutral recipes that works for a lot of different diets.
• Make it spicier by adding a few dashes of Tabasco with the lime juice. You can also drop in some cayenne pepper or crushed red pepper flakes to turn up the heat.
• Brown lentils also work, but I really prefer French green lentils for this one.

How to Make Lentil Taco Meat

First, you toast your walnuts, then remove them from the pan and wipe the pan clean.

From there, heat the olive oil and add the onion and green peppers. Saute until soft and tender, then add the garlic, tomato paste, and taco seasoning spices. Saute until fragrant, then add the vegetable broth, lentils, salt, and pepper.

At this point, you’re going to need to simmer your vegetarian taco meat for a bit to cook down and the lentils get tender. Splash in a bit of broth if it gets too dry.

Then, stir in the toasted walnuts, squeeze in some lime juice, add more salt and pepper if you like, and voila! Taco time!

Can I Freeze This Vegetarian Taco Meat?

Yes, this taco meat freezes really well! Just place it in an airtight freezer bag or container and freeze for up to 3 months. Reheat in the microwave or on the stovetop with a splash of vegetable broth or water.

More Lentil Recipes

• Red Lentil Pasta Sauce
• Instant Pot Golden Lentil & Spinach Soup
• Wild Rice & Lentil Stuffed Delicata Squash
• Lentil & Chickpea Curry

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Vegetarian Lentil Taco Meat Recipe

This versatile, delicious, and full-of-flavor combo makes an incredible meatless taco filling! It's not just for tacos, though. Use this lentil-walnut taco filling for burritos, taco salads, quesadillas, and so much more!

Course Main Course

Cuisine Mexican

Keyword lentil taco meat, lentil walnut taco meat, vegan taco meat, vegetarian lentil taco meat, vegetarian taco meat

Servings 6

Calories 202kcal

Author Kare

Ingredients

• 1/2 cup walnuts finely chopped
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 medium garlic cloves minced
• 2 tablespoons tomato paste
• 2 tablespoons taco seasoning*
• 3/4 cup French green lentils rinsed
• 3 cups low-sodium vegetable broth + up to 1 cup more if needed
• 1/2 teaspoon kosher salt** plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 lime juiced

Instructions

• Set a large saute pan over medium-low heat. Add the walnuts and toast, stirring frequently, for 4-5 minutes, until just beginning to turn lightly golden and fragrant. Transfer walnuts to a bowl and set aside.
• Carefully wipe out the pan and set it back over the heat. Add olive oil. When hot, add the onion and green bell pepper. Sauté, stirring occasionally, until tender, about 8 minutes.
• Add the garlic, tomato paste, and taco seasoning. Cook, stirring, for one minute, until fragrant.
• Add the vegetable broth, scraping up any bits that have stuck to the pan. Stir in the lentils. Increase to high, until the mix is boiling, then reduce the heat to low and simmer until the lentils are tender, about 25 minutes. If the mixture gets too dry before the lentils have cooked through, splash in a little more vegetable broth to keep it going.
• Stir in the toasted walnuts along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Squeeze the lime over the top. Taste and add more salt and pepper if desired.
• Store in an airtight container in the fridge for up to 4 days.

Notes

*If you don’t have taco seasoning mix on hand, sub in:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprrika
• 1/2 teaspoon garlic powder

** I usually use about 1 teaspoon kosher salt, but I kept the salt content low with the option to add more because tastes vary.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 22g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 307mg | Potassium: 169mg | Fiber: 10g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 2mg

The post Vegetarian Lentil Taco Meat Recipe appeared first on Kitchen Treaty.

I’m not Italian. So, totally, not even close. Even if one of my ancestors contributed a teensy amount of Italy to my melting-pot blood, I’m thinking it turned out to be a recessive thing.

Which is kind of a bummer, really. I’m so white bread. I don’t have the first clue how to say “mozzarella” or “biscotti” like Giada does. Eating that stuff, though, is a different story. I am pretty good at that.

Italian food. I don’t think there’s any cuisine I love more. Espresso, cheese, wine, pasta, pesto, olives, basil, tomatoes tomatoes everywhere.

And Panzanella, also known as Italian bread salad. I’m sure my version – based on the Ina Garten version and the version I personally think is the most perfect salad ever – is Americanized to the nth degree. It’s also insanely delicious.

The bread is more like big, beautiful croutons than limp mounds of soggy stuff (which, I admit, the first time I heard of bread salad, this is what I imagined). Olive-oil-toasted bread hunks along with rustic chops of green and red peppers, tomatoes, cucumbers, sweet onions, green olives, and basil plucked fresh from the garden, then tossed with a nice olive oil and balsamic dressing kissed with Dijon mustard. This stuff makes me want to write run-on sentences.

Here in Seattle, we’re finally seeing a few tomatoes ripen. Why not find a use for that half loaf of stale bread you’ve got laying around, and a couple of those amazing tomatoes? Oh, and here’s the audio file of how to pronounce “Panzanella” so you don’t have to go around saying “Panzaneeya” or “Panz… [mumble, trailing off].” Not that I ever did such a thing.

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Perfect Panzanella Salad Recipe

Olive-oil-toasted bread hunks, rustic chops of green and red peppers, tomatoes, and more – plus basil plucked fresh from the garden. Perfect panzanella indeed.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Kare

Ingredients

• 3-4 cups bread cubes from a one, two, or even three day old loaf of rustic, crusty bread. This is the perfect use for half that leftover baguette, I think.
• 5-6 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 medium green bell pepper cut into bite-size chunks
• 1/2 medium red bell pepper cut into bite-size chunks
• 2 medium tomatoes cut into wedges
• 1/2 medium cucumber peeled and cut bite-size chunks
• 1/2 medium sweet onion red works too, if you like, sliced
• 15 leaves fresh basil chiffonaded
• 15 or so green olives cut in half if they’re big

Vinaigrette dressing:

• 1/4 cup olive oil
• 1 1/2 tablespoons white balsamic vinegar I’m sure regular ol’ balsamic would be equally tasty
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon finely minced garlic
• 1/4 teaspoon kosher salt
• Fresh ground black pepper to taste

Instructions

• Heat 3 tablespoons of the olive oil in a large saute pan. Medium heat.
• Keeping the heat on medium, add the bread cubes and the salt, and toss.
• Stir frequently, for about 10 minutes, until the cubes are nice and toasty and brown. Add more olive oil as you go – 1 tablespoon at a time – when the pan starts looking too dry. I usually end up using about 6 tablespoons of olive oil.
• Remove bread cubes from heat.
• Add the veggies, basil, and olives to the bowl.
• Make the viniagrette: In a small bowl, whisk together all the ingredients.
• Add the bread to all of those good-looking veggies, pour in the vinaigrette, and toss well.
• Top with a sprinkling of more kosher salt and fresh ground black pepper, to taste. Serve.

Notes

Adapted from Ina Garten

Originally published July 16, 2010

The post Panzanella Salad appeared first on Kitchen Treaty.

Oh, and also?! I’m able to use a vegan sausage for my own version, while my meat-eating guy enjoys chicken sausage with his. This sheet pan gnocchi is some one-dish-two-ways gloriousness!

Table of Contents

• Can You Really Cook Gnocchi on a Sheet Pan?!
• The Story Behind the Recipe
• Ingredients
• How to Make Sheet Pan Gnocchi
• How to Make It One Dish Two Ways Style
• Ideas for Success & Variations
• More Sheet Pan Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Can You Really Cook Gnocchi on a Sheet Pan?!

Yes! I’ve gotta admit, the fact that I could cook gnocchi on a sheet pan was a revelation.

Not only that, but it results in a scrumptious crispy-golden-on-the-outside situation that has made me a sheet pan gnocchi addict for reals.

The Story Behind the Recipe

This sheet pan gnocchi recipe was inspired by a recipe I found on a website called the Green Plate Club. That one had gnocchi, butternut squash, and sage, and it was so good, I just had to find more ways to incorporate sheet pan gnocchi into my life.

I created this Sheet Pan Gnocchi with Sausage and Veggies and realized how easy it was to make it a one-dish-two-ways situation. Perfect for our mixed carnivore-and-vegetarian household!

Ingredients

For this recipe, we’ve got:

• Gnocchi – just plain old, shelf-stable potato gnocchi. You can find it in the pasta section of most grocery stores.
• Sausage – Go with vegan like Field Roast, or use any meaty sausage you like – or go half and half (I provide directions for one sheet pan for the vegetarians/vegans, and one for the meat-eaters). My guy is partial to Applegate chicken sausages.
• Veggies – Bell peppers, onion, cherry tomatoes
• Seasonings – Garlic powder, thyme, parsley, salt, & pepper
• Olive oil – for tossing it all and helping to develop that crispy sheet pan gnocchi goodness.

How to Make Sheet Pan Gnocchi

Just chop up the veggies and slice the sausage. Add it to a very large sheet pan (or two sheet pans so you don’t crowd the ingredients) along with the gnocchi. Drizzle with olive oil and seasonings, toss well to coat it all, and roast your sheet pan gnocchi with veggies and sausage!

How to Make It One Dish Two Ways Style

For us, to keep dietary worlds divided and create one version with vegan sausage and one with real sausage, I simply break out two large sheet pans, then start chopping. Chop up the onion and divide it between the sheet pans. Then the bell peppers. Divide the tomatoes and the gnocchi between the two. Then cut up the veggie sausage, add it to one pan, and do the same with the meaty sausage on the other.

Finally, drizzle each side with olive oil and sprinkle on the salt, pepper, garlic powder, and thyme. Then toss it all to distribute everything, and then spread it all evenly on the sheet pan.

Ready for the oven!

Bake until golden and bubbling and perfect, then sprinkle on some fresh parsley or other herbs, maybe drizzle a little extra olive oil if that’s your jam, and serve.

You can serve with parmesan cheese for the non-vegans, or without – it’s great either way.

Ideas for Success & Variations

• Don’t crowd the ingredients. Make sure they have plenty of space so that they get nice and golden and crispy.
• If you’re using two sheet pans, make sure your oven is large enough to accommodate both sheet pans at once.
• Make it with just veggies – leave out the sausage if you’d like. Still SO delish!
• Add some basil or sprigs of fresh thyme in addition to, or in place of, the parsley.

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• Sheet Pan Vegetarian Breakfast Hash
• American Flag Sheet Cake

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Crispy Sheet Pan Gnocchi with Sausage & Veggies Recipe

This easy-to-make dinner boasts veggies, sausage or vegan sausage, and gnocchi roasted to golden, tasty perfection.

Course Main Course

Cuisine American

Keyword sheet pan meals

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 362kcal

Author Kare

Ingredients

• 17.5 ounces potato gnocchi one package; use shelf-stable kind found by the dried pasta
• 1 orange bell pepper seeded and cut into 1-inch chunks
• 1 yellow bell pepper seeded and cut into 1-inch chunks
• 1 small red onion cut into eighths
• 1 cup cherry tomatoes
• sausage or vegan sausage see options below
• 4 tablespoons olive oil divided
• 1 teaspoon garlic powder divided
• 1/2 teaspoon dried thyme divided
• 1 teaspoon kosher salt divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper divided, plus more to taste
• 1/4 cup fresh parsley chopped

“Sausage” for the vegan/vegetarian side:

• 2 Field Roast Italian sausages sliced into 1/2-inch thick rounds) (product info here

Sausage for the meaty side:

• 2 sausage of your choice we use Applegate chicken sausage, sliced into 1/2-inch thick rounds

Garnish/for serving:

• Parmesan cheese for topping optional – skip or use vegan parm for vegan version
• Parsley or other fresh chopped herbs
• Drizzle of olive oil

Equipment:

• Two large rimmed baking sheets

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Set out two large baking sheets. Divide the gnocchi, onions, bell peppers, and tomatoes evenly between the two sheets. Add the veggie sausage to one side and the meaty sausage to the other side. Drizzle with 2 tablespoons olive oil each. Over each side, sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon dried thyme, and 1/4 teaspoon pepper. Toss until gnocchi, sausage, and veggies are evenly coated and the spices and oil distributed. Spread out in a single layer on the cookie sheets to help ensure even roasting and lots of golden browned bits. 
• Place in oven. Bake until gnocchi and veggies are beginning to take on some color, 15-20 minutes. Remove, stir, and redistribute in an even layer, and cook until there are more golden bits, the sausage is sizzling, and the veggies are tender, 5-10 more minutes. 
• Remove from oven and garnish with parsley and any other fresh herbs if desired. 

Notes

Nutrition information calculated using chicken sausage.

Vegan option:

Make sure the gnocchi you’re choosing is vegan (some have eggs or dairy). I like DeCecco Potato Gnocchi.

If you only have one kind of sausage:

If you’re making a meaty sausage only version or the veggie sausage only version, you’ll still want to use two sheet pans so that the veggies, gnocchi, and sausage have enough space to cook well.

If you’d like to go sausage-free:

If you’d like to leave the sausage out completely, go for it! This one is still plenty delicious with just the gnocchi and veggies. I’d stick with two sheet pans though just to make sure everything has enough space to become golden brown and delicious.

Nutrition

Calories: 362kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1012mg | Potassium: 278mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1494IU | Vitamin C: 108mg | Calcium: 49mg | Iron: 6mg

The post Crispy Sheet Pan Gnocchi with Veggies & Sausage Recipe appeared first on Kitchen Treaty.

In this Article

• About this Lentil Pasta Sauce
• Why You’ll Love Red Lentil Pasta Sauce
• Why Use Split Red Lentils?
• Red Lentil Pasta Sauce Ingredients
• Variations & Substitutions
• Ideas for Serving
• How to Freeze Red Lentil Pasta Sauce
• More Pasta Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

About this Lentil Pasta Sauce

I used to call this recipe “Red Lentil Marinara Sauce,” but finally decided to change the name to something that felt a little more accurate.

I first shared this recipe in 2014, and I thought it was super revolutionary to sneak lentils into my sauce. Then lentil bolognese became an actual vegan thing and I sort of feel like my sauce was left in the dust. Poor recipe!

Because the split red lentils don’t add a lot of texture to this pasta sauce, I actually don’t think it’s all that bolognese-y, so I’m simply calling it a lentil pasta sauce. But I also created another version awhile back with beans AND lentils and named that Legume My Marinara. SIGH. I still love that name, but I have definite pasta sauce branding issues. Anyway, if you’re looking for a nice hearty vegan bolognese situation, check that one out too! 

Why You’ll Love Red Lentil Pasta Sauce

Why will you love this recipe? Well, because it’s easy, tastes great, and gives you loads of protein in an unexpected place! But you’ve heard enough from me – here are what some of the reviews from readers like you have said:

• “This was amazing! My husband who is a meat eater and usually doesn’t like tomato based sauces, LOVED this! :). Definitely will make it again. Thanks!”
• “Just made this for dinner. Amazing!! As a new vegetarian I highly recommend this dish for people making the transition! Next I want to put it into our meat lasagna recipe.”
• “Made it for dinner tonight… trying to convince my hubby plant based can taste good. This one did!”

Why Use Split Red Lentils?

Split red lentils are one of the most common types of lentils found in grocery stores. They’ve been processed a bit more than other lentils – their seed coat has been removed and they have been split in half.

Split red lentils tend to “break down” and cook faster than their non-split relatives. This makes them excellent candidates for soups and sauces – they thicken without adding loads of texture. They also cook faster than most other types of lentils.

Red lentils are a great protein-rich addition to tomato-based pasta sauces because, unlike some other lentils, they cook down and sort of become one with whatever else you’re cooking them with.

Yes – you can see some in this lentil pasta sauce recipe. But the taste and the texture? Pure mouth-watering pasta sauce goodness.

Red Lentil Pasta Sauce Ingredients

• Olive oil – for sauteing the veggies
• Onions, green peppers, and carrots – for nutrition and flavor!
• Garlic
• Red wine – completely optional. It adds big flavor, but isn’t a requirement.
• Fire-roasted diced tomatoes – I love the smoky flavor fire-roasted tomatoes add, but plain old diced tomatoes are fine too.
• Tomato paste – Adds lots of savory tomato flavor.
• Split red lentils – There are many different kinds of lentils, but for this sauce, I like using split red lentils because they basically melt into – and become one with – the sauce.
• Veggie broth – I like a lower-sodium version so that I can control the salt content.
• Italian seasoning – Either grab a bottle from the store, or make your own homemade Italian seasoning.
• Honey – Trust me on this; it helps to balance the acidity of the tomatoes.
• Parsley – Gotta have fresh herbs! Add some basil, too, if you like.

Variations & Substitutions

• Sometimes I’ll add some bonus veggies like mushrooms or shredded zucchini.
• To make this recipe vegan, just sub an equal amount of vegan granulated sugar for the honey.

Ideas for Serving

We love this red lentil pasta sauce served over whole-wheat spaghetti or rotini, but really, the possibilities are endless.

I can’t wait to try it on some zucchini pasta, ooh or a nice gluten-free brown rice pasta, and it’ll make a perfect dip for breadsticks. I think it would be incredible in lasagna, or spooned over stuffed shells.

How to Freeze Red Lentil Pasta Sauce

This sauce freezes wonderfully, too. Just scoop it in a freezer bag, label and date, and then pull it out when you need it.

Protein-o-rama + pasta sauce. It’s happening.

More Pasta Sauce Recipes

• I also created this thick & hearty Bean & Lentil Vegan Bolognese. Bring on all the legumes!
• Five-Minute Vegan Alfredo Sauce is super easy and so creamy and delicious.
• Romesco Sauce is delicious tossed with pasta!
• No anchovies needed in this umami-rich Vegan Puttanesca Sauce.
• This Dairy-Free Pesto rivals traditional!

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Red Lentil Pasta Sauce Recipe

With a hefty dose of protein in every single serving, this hearty, flavorful lentil pasta sauce makes just about anything a meal. Perfect for making ahead and freezing, too!

Course Main Course

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 165kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion diced
• 1 green bell pepper seeded and diced
• 2 medium carrots peeled and diced [about 1 cup]
• 6 cloves garlic minced
• 1 tablespoon Italian seasoning*
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 28-ounce can whole fire-roasted tomatoes**
• 1 6-ounce can tomato paste
• 2 cups low-sodium vegetable broth
• 1/2 cup red wine optional
• 1 cup red lentils
• 1 tablespoon honey
• 1/2 cup minced fresh parsley
• Pinch crushed red pepper flakes optional; to taste

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
• Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
• Stir in parsley and a pinch of crushed red pepper flakes for a bit of heat, if you like. Taste and add additional salt and pepper if desired. Serve as desired (such as over pasta or gluten-free pasta).

Notes

Storage & Freezer Notes

Red Lentil Pasta Sauce keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months. To freeze, simply scoop it in a freezer bag, label and date, and then pull it out when you need it. For reheating, I find it’s easiest to let it thaw in the fridge then pour into a pan over the stove and gently bring to a simmer. If it needs thinning out, add a splash or two of veggie broth or water. I’ve kept this sauce successfully in the freezer for about 6 months.

* Italian Seasoning Substitute

Can substitute 1 teaspoon each dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme.

** Tomato Note

Plain whole canned tomatoes will work fine too – just break them up with a spoon as they’re cooking. 

Vegan Option

Substitute a vegan-friendly granulated sugar for the honey. 

Recipe Revision Notes

4/4/2023: I’ve added an optional pinch of crushed red pepper flakes. It adds a nice little bit of heat for those that love it.

Nutrition

Calories: 165kcal | Carbohydrates: 24g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 381mg | Potassium: 466mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3001IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 3mg

The post Red Lentil Pasta Sauce Recipe appeared first on Kitchen Treaty.

Okay, not really.

But maybe.

Traditional 7-Layer Dip, the Mexican-inspired fiesta-in-a-bowl, is a wildly popular appetizer – and with good reason. It starts off with spiced refried beans, topped with sour cream, guacamole, salsa, cheese, olives, and a smattering of veggies.

Cue record scratch for vegans and even vegetarians. Sour cream and cheese is a no-go for plant-based folk, and even the refried beans can be a problem if they have lard in them.

Soooo I set out to make a 7-Layer Dip that was just as delicious – and almost as easy – as the original.

A lot of Vegan 7-Layer Dip recipes have vegan queso in the list of ingredients, and I’m sure they are absolutely delicious. But I’ve found time that for me, a nice savory cashew cream gives a dish almost everything I was getting from cheese. So I had a hunch that this dip would be absolutely delicious without adding a cheesy situation (and I really think it is).

So here’s the scoop for this Vegan 7-Layer Bean Dip:

• Layer 1: Vegetarian refried beans + taco seasoning, all whipped up into spicy perfection
• Layer 2: Cashew sour cream. Tangy, creamy, the perfect counterpoint to the aforementioned spiciness
• Layer 3: Salsa, baby. Salsa.
• Layer 4: Guacamole – more than what most 7-Layer Dip recipes call for. Because avocado.
• Layer 5: Chopped yellow bell pepper. This basically stands in for the yellow color the cheddar cheese was providing to help keep it pretty, but it also adds a delightfully cool crunch to the whole situation.
• Layer 6: Sliced black olives.
• Layer 7: Halved cherry tomatoes and sliced scallions.

Okay so we’re kind of looking at eight layers if we go ingredient-by-ingredients but I PROMISE your mouth won’t care.

Touchdowwwwnnn!

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Vegan 7-Layer Bean Dip

Who needs cheese when you have creamy guacamole and tangy vegan sour cream? Not us! This decked-out bean dip is the perfect appetizer for vegans or non-vegans alike. (My carnivorous guy LOVES it!)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 15-ounce can vegetarian refried beans
• 1 1-ounce packet taco seasoning mix
• 1 cup vegan cashew sour cream*
• 1 cup chunky salsa mild, medium, or spicy – your choice, excess liquid drained
• 2 cups guacamole store-bought or homemade
• 3/4 cup diced yellow bell pepper
• 1/2 cup cherry tomatoes halved
• 1 2.25 oz. can sliced olives, drained
• 3-4 green onions sliced (about 1/3 cup)
• Tortilla chips for serving

Equipment:

• Pie plate or shallow glass serving bowl around 10 inches in diameter is ideal
• Offset spatula for easy spreading

Instructions

• In a medium bowl, mix together the refried beans and taco seasoning. Spread evenly in serving dish.
• Top with sour cream and spread evenly.
• Top with salsa and spread the best you can.
• Add guacamole. Same thing – spread right to the edges.
• Arrange bell pepper, cherry tomatoes, olives, and green onions over the top. I like to keep them around the perimeter because I think it looks pretty that way!
• Serve immediately with loads of tortilla chips, or cover and chill for up to 8 hours before serving. (If you’re making ahead of time, be sure to place a layer of plastic directly over the guacamole to prevent browning.)

Notes

* Right out of the blender, your cashew sour cream might not be quite thick enough to spread in an even layer and stay that way. You can see from my pictures that I had trouble keeping nice clean layers. It still tastes delicious, but if you want those perfect layers, I suggest refrigerating your sour cream for at least a couple of hours first.

Adapted from Chelsea’s Messy Apron

The post Vegan 7-Layer Bean Dip appeared first on Kitchen Treaty.

1. Folks eat it on New Year’s Day for luck, peace, and prosperity in the coming year.
2. It’s traditionally made with black-eyed-peas, rice, and bacon or ham. Obviously, this version does not have the meat. But it’s still delicious!

In fact, this version breaks tradition in a couple of ways. I mean, as we’ve discussed, it’s vegan, so that makes it pretty clear that it’s not your typical Hoppin’ John. It’s also cooked in the Instant Pot, which I’m pretty sure – I mean, I’m no historian – was not something that was available in the 1800s.

So what is this Instant Pot Vegan Hoppin’ John all about?

Deliciousness! I promise. And trust me, I’ve tried whipping up a few different vegetarian Hoppin’ John recipes over the years, and none hit the spot. Until last New Years’ Day, when my family really thought that this version nailed it. And so, this New Year’s, I’m sharing it with you!

This Hoppin’ John is hearty, savory, and a little smoky, with the teensiest touch of heat.

It’s truly a meal-in-one, with veggies, black-eyed peas, and rice. And it all cooks up in the Instant Pot. Boom! Or something like that. I’m not really a “boom” person but it felt right to say right there.

Moving on.

So, first, you cook up your black-eyed peas. Please start from dried and don’t even consider canned! Canned ones, in my opinion, don’t hold a candle to dried – and it’s not too much extra work to cook up the black-eyed peas in the Instant Pot. Plus, it’s an opportunity to infuse so much flavor into those bad boys! Cook up those beans with smoked paprika, onion, garlic, bay leaves, and a strip of kombu. Kombu, in case you were wondering, is dried seaweed that supposedly helps reduce the, er, gassier properties in legumes. But I add it for the nice hit of umami flavor it contributes.

The, you drain the peas, reserving a bit of the cooking liquid. Wipe out your Instant Pot and saute some veggies. Add the black-eyed peas, some rice, and broth. Set your Instant Pot at 15 minutes and go work on your list of resolutions.

And then just scoop into bowls, garnish liberally with scallions and parsley, and there you go!

Folks often serve Hoppin’ John with collard greens and maybe even some cornbread. I support both of these ideas.

Happy New Year!

(more…)

The post Instant Pot Vegan Hoppin’ John appeared first on Kitchen Treaty.

In our house, chili is a staple. It pretty much happens weekly this time of year. Chili is just one of those meals that bridges the dietary divide – I love, love, love that it appeals to (and can easily be customized for) vegans, meat-eaters, gluten-free-ers, and vegetarians alike.

Generally, we start with a tasty base of beans, veggies, and spices. Most of the time, my carnivorous guy is actually plenty happy if we stop there, but sometimes he likes to top his with a bit of cheese and sour cream. Other times, he might stir a bit of cooked ground beef or shredded chicken into his serving. Meanwhile, I enjoy a vegan version.

Either way, it’s hearty, delicious, and comforting. Yesss.

I have several chili recipes here on Kitchen Treaty, but none that took advantage of the Instant Pot in all of its greatness. Until now! Because today I have for you a super simple Instant Pot chili recipe that might just become your own back-pocket chili recipe. It’s certainly become mine.

Instant Pot Vegetarian Chili Ingredients

This Instant Pot chili recipe takes advantage of the flavor from chili powder, cumin, veggies, fire-roasted crushed tomatoes, and, of course, the flavor-boosting situation that pressure cooking brings to the table.

The full list of ingredients is:

• Black beans – I love the meatiness and heft they add to vegetarian chili! Use canned or homemade.
• Onion
• Bell pepper – red, yellow, or orange will do
• Garlic
• Oregano – A must, imo, for veg chili!
• Chili powder & cumin
• Fire-roasted crushed tomatoes (though diced work just fine too)
• Jalapeno pepper – for a bit of heat
• Salt
• Water – just a cup (the Instant Pot needs it!)

How to Make It

It’s super easy! Simply saute onions, bell pepper, and oregano together in the Instant Pot. Then add garlic and spices, saute for one more minute, pour in the jalapeño, tomatoes, black beans, and water, and stir.

Then just hit a few buttons and hearty deliciousness is on the table in no time.

This is without a doubt our new back pocket chili recipe. I hope you find it pocket-worthy too!

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Instant Pot Vegetarian Chili

With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so good!

Course Main Course

Cuisine American

Keyword chili

Prep Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 260kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion diced) (about 2 cups
• 1 red, yellow, or orange bell pepper diced
• 1 teaspoon dried oregano
• 2 medium cloves garlic minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 cups cooked black beans or 2 [15-ounce] cans, drained
• 15 ounces crushed tomatoes I like fire-roasted for a little extra dose of flavor
• 1 medium jalapeno pepper seeded and minced*
• 1 teaspoon kosher salt
• 1 cup water

Topping ideas:

• Cashew sour cream
• Diced avocado
• Cilantro
• Diced red onion

Instructions

• Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
• Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
• Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
• After the 5 minutes is up, quick-release by flipping the release valve to “venting.” Remove lid.
• Scoop into individual bowls and add toppings if desired.
• Keeps in the refrigerator for about 3 days. Freezes well too.

Notes

Recipe cook time includes sauté time and ramp-up time (when the Instant Pot is building pressure). Hands-on time is about 25 minutes including gathering ingredients, chopping veggies, sautéing, and preparing any toppings.

 

* I suggest tasting a bit of the flesh of the pepper before deciding how much to put in. Jalapenos can really vary in heat. If the flesh is mild (sometimes it’s so mild it tastes like a bell pepper!) and you want some heat, you will probably want to add some seeds. If the flesh is already spicy, you may want to omit the seeds altogether and/or only add half of the pepper.

Nutrition

Serving: 1.5cups | Calories: 260kcal | Carbohydrates: 46g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 796mg | Potassium: 968mg | Fiber: 16g | Sugar: 8g | Vitamin A: 2396IU | Vitamin C: 54mg | Calcium: 103mg | Iron: 6mg

The post Instant Pot Vegetarian Chili appeared first on Kitchen Treaty.

But then I took a taste of the seasoned and sautéed portobellos and after mmmmming and aahhing, I realized … the recipe stops here. In all its simple glory.

Ah, fajitas. So tasty. So easy. So … well, kinda retro, aren’t they?

Good thing I’m a huge believer in retro.

These completely plant-based fajitas come together in a flash (okay, about 20 minutes). No marinating needed, just a bit of seasoning and sautéing and slicing and voila! Dinner.

So, how easy? Well, first, you wrap the tortillas in foil and plop them in the oven to get them nice and warm. Then, you slice up the portobellos and toss them with some olive oil and a bunch of spices. Saute until golden and perfect, then cook up the peppers and onions.

So easy. So yesss.

Pull those now-warm tortillas out of the oven and pile ’em up with veggies. A little avocado, a couple of cherry tomatoes, and a squeeze of lime seal the deal.

Need dairy in your life? Try a bit of queso fresco if you like. Or heck, go with pepper jack for some all-the-way-retro action.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Portobello Mushroom Fajitas

These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep ’em simple or load ’em up with your favorite toppings – either way, they’re super satisfying and tasty.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 fajitas

Calories 208kcal

Author Kare

Ingredients

• 8 8-inch flour tortillas*
• 2 medium portobello mushrooms about 1/2 pound
• 1 large red yellow, or orange bell pepper – or a combo of all three
• 1/2 large yellow or red onion sliced
• 1/4 cup olive oil divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 medium ripe avocado sliced
• 1 fresh lime cut into wedges

Instructions

• Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
• Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they’re cooking with brown, but with these fajitas, I don’t find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
• Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
• Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
• To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!

Notes

* For a completely vegan recipe, be sure to choose lard-free tortillas.

Dairy option:

Add crumbled queso fresco if you like.

Nutrition

Serving: 2g | Calories: 208kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Sodium: 376mg | Potassium: 299mg | Fiber: 4g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg

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