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.

But after coming up with these Chipotle Butternut Squash & Black Bean Quesadillas, I’m not quesadilla-pouty anymore. Not even a little bit.

These vegan quesadillas are so full of flavor! Butternut squash is tossed with minced chipotles and then roasted, for a smoky-spicy-golden one-two flavor punch. Seriously, it’s worth some additional time to roast your butternut squash. Roasting brings out the squash’s natural sugars, caramelizing them into a sweet and nutty situation. So good.

Once that roasted butternut squash is smashed onto your tortilla, add a good amount of black beans. Protein and fiber, baby! I love to use these Supremely Delicious Black Beans from Scratch – my fave. And then – super important – give the whole thing a good squeeze of lime before adding the top tortilla.

I have honestly never watched the Netflix show “Salt, Fat, Acid, Heat,” but I feel pretty good about that combo going on right here.

So what is it about these vegan quesadillas that make me forget the cheese? That mashed roasted butternut squash! It really lends a creamy factor that makes me forget all about cheese.

The cherry on top of the situation is this Avocado Crema Sauce. OMG – dip that quesadilla wedge into a big vat of sauce and mmmmmmm.

(By the way, you can totally add vegan cheese – or cheese-cheese for the dairy-eaters! – to these if you absolutely want to. My fave that I tried when testing these quesadillas is the vegan pepper jack by Miyokos. But seriously – they really don’t need it!)

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Vegan Chipotle Butternut Squash & Black Bean Quesadillas

So much flavor packed into these simple quesadillas! Creamy butternut squash roasted with chipotle peppers, black beans, a good hit of lime and fried up golden-crisp – so good. Don't forget the Avocado Crema sauce on the side!

Course dinner

Cuisine American, Mexican

Keyword vegan quesadilla

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author Kare

Ingredients

Roasted Chipotle Butternut Squash

• 3 cups cubed butternut squash about 1/2 of a small butternut squash; roughly 3/4-inch cubes
• 2 tablespoons chipotle peppers in adobo sauce, minced from a 7-ounce can of chipotle peppers in adobo; save the rest for another use
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Quesadillas

• 8 flour tortillas
• 1 batch roasted chipotle butternut squash
• 1 1/2 cups black beans
• 1 each lime halved, for squeezing over the filling before cooking
• 4 tablespoons olive, vegetable, or canola oil
• avocado crema or your favorite salsa for serving

Instructions

Make the Roasted Chipotle Butternut Squash

• Preheat oven to 400 degrees Fahrenheit. Place cubed butternut squash in a medium bowl and add minced chipotles in adobo, olive oil, salt, and pepper. Toss until chipotle is well-distributed. Pour squash onto a large rimmed baking sheet and spread into a single layer. Place in oven.

  Bake, stirring once or twice, 25-30 minutes until fork-tender and golden in places. Pull from oven and set aside.

Assemble and Cook the Quesadillas

• Place a large saute pan over medium heat to warm up while you assemble your first quesadilla.
• To assemble the quesadillas, lay out one flour tortilla. Add 1/4 of the squash. Using a fork, mash the squash. Add 1/4 of the beans. Squeeze some lime juice over the beans and squash and cover with the second tortilla, pressing down to help the quesadilla hold together. Repeat with remaining three quesadillas.
• Cook, one at a time. Add 1 tablespoon of oil to the hot pan. Use a spatula/turner to distribute the oil around the entire surface of the pan. When the oil is hot, carefully transfer the quesadilla to the pan and cook until the tortilla is puffed and golden, then flip, cooking the other side until puffed and golden.
• Use the spatula to transfer the quesadilla to a cutting board and, using a chef's knife, cut into wedges. Transfer to a plate and serve with avocado crema or salsa.

Notes

We love these quesadillas with Vegan Avocado Crema! 

The post Vegan Chipotle Butternut Squash & Black Bean Quesadillas appeared first on Kitchen Treaty.

That’s how you pronounce the easiest dinner you’ve made in a long, long time.

Well, I guess I’m actually not sure what you’ve been making in your kitchen (how creepy would that be?!) – so I probably should rephrase. What I can say is that these Spicy Chipotle Chilaquiles are definitely the easiest dinner I’ve made in a long, long time!

So, first off – do you know what chilaquiles are?! I didn’t. I’m the first to admit I’ve been hearing about them for awhile, but, yep, I really wasn’t sure what they were all about.

Well, they’re a traditional Mexican dish made with fried tortillas that are simmered in a chile-tomato sauce. They’re sort of a cross between enchiladas and nachos. And not only are they super simple to make, as it turns out, they’re also incredibly adaptable for multi-vore households. You can make ’em vegan, vegetarian, and/or meaty for the omnivores. Plus, as long as you choose 100% corn tortillas, they’re already gluten-free!

Here’s how I make Spicy Chipotle Chilaquiles (3 ways)!

First, the chips.

I brush corn tortillas with olive oil, cut them into wedges, and bake them until crisp. Meanwhile, the sauce simmers.

In order to keep these on the healthier side, I cut fresh corn tortillas into wedges, brush them with a little olive oil,  then bake them until crisp. The tomato sauce is ready just about the time the chips are – just stir them in and the base of your chilaquiles is done!

Now it’s all about the toppings – avocado, sliced radishes, onions, fresh cilantro, maybe a smattering of warmed black beans for the vegans. Maybe an egg and a sprinkle of cojita or cheddar cheese for the vegetarians. And perhaps some shredded or cubed chicken for the omnivores.

Mix and match however you like and dinner is served quicker than you can say chee-la-KEE-lehs!

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These Beans & Greens Vegan Tacos are the easiest dinner I’ve made in weeks. Months. Ever! Okay, maybe not ever. Cold cereal for dinner is the easiest ever. But they are still pretty darn easy. 20 minutes and bam – done.

We’ve got beans – of the kidney variety. We’ve got greens – I’m lookin’ at you, rainbow chard.

A few spices, a few toppings, some corn tortillas, and voila. Dinner’s ready.

I first heard about the concept of beans and greens tacos from Sheri when she shared this recipe on her wonderful blog. How cute, I thought: The name rhymes! And they look darn good, too. But it wasn’t until earlier this year that I finally decided to try my hand at some.

I started with this recipe from Martha Stewart’s site, opting for chard instead of kale or other greens. We don’t eat chard nearly enough, so these have been a great (and delicious!) excuse to work it in.

Another reason why this recipe is awesome, especially when you’ve got a multivore household or unexpected company: you can take one recipe and make it vegetarian, vegan, meaty, and/or gluten-free! Just customize for each individual by switching up the tortillas and the toppings. You can even add more green by topping with some guacamole! Perfect.

Happy St. Patty’s day! Now go eat a taco to celebrate.

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Beans & Greens Vegan Tacos

With kidney beans & rainbow chard, these tacos are fast, easy, and healthy – the perfect weeknight meal. Flexible for meat-eaters, vegans, vegetarians & gluten-free diets.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 tacos

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion halved and sliced
• 3 medium garlic cloves minced
• 1 15-ounce can kidney beans, drained and rinsed (about 1 1/2 cups)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup water
• 1 bunch chard about 1/2 pound, either rainbow or Swiss, stems and ribs removed, chopped into bite-size pieces
• 8 corn tortillas*

Topping ideas:

• Crumbled or shredded vegan cheese or non-vegan if you’re okay with that
• Diced avocado
• Cilantro sprigs
• Pico de gallo
• Tapatio hot sauce
• Fresh lime wedges for squeezing over the top

Instructions

• Place a large, deep saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the beans, chili powder, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and water. Stir. Add the chard and cook, stirring occasionally, until wilted, 3-4 minutes. Taste and add additional salt and pepper if desired.
• Meanwhile, warm the tortillas. You can do this in several ways. Grill: Heat a grill pan over medium-high heat and warm one or two tortillas at a time in the pan. Just cook until grill lines start to appear, 1-2 minutes, then flip with tongs and cook on the other side. Oven: Wrap tortillas in foil and place in a 350 degree Fahrenheit oven until warmed, 8-10 minutes. Microwave: place on a plate, cover with a damp kitchen towel, and microwave until warm, 30-60 seconds.
• To serve, lay tortillas flat on plates and divide the filling between them. Top with preferred toppings. Serve and devour.

Notes

Meaty option:

Add cooked chicken – shredded and lightly seasoned – to the carnivores’ tacos. Or you could just bake up a couple extra dinosaur-shaped chicken nuggets and throw them on the carnivore’s tacos if you’re really in a hurry. This may have happened in our house once or twice. My poor meat-eating guy. (He still loves them).

*Gluten-free note:

Check your tortilla ingredients to make sure they’re wheat-free.

Adapted from Martha Stewart

The post Beans & Greens Vegan Tacos appeared first on Kitchen Treaty.

I love my friends. Half a dozen other moms chimed in almost immediately, letting me know I’m not alone. And sometimes that’s all you need to know.

So! Smoky Delicata Squash & Black Bean Baked Quesadillas! They have nothing to do with my bad mom day, except that they were a definite bright spot.

After I happened across a write-up for delicata squash that suggested that their mild flavor and tender flesh are perfect for soaking up the flavors around them, I decided to go for it and season the bejesus out of one for this recipe.  Sorry, crooked little buddy!

I basically gave the squash the taco meat treatment, except of course without the meat. And by that I mean that I sear the slices until they’re golden, then add some seasonings and water, give them a stir, and then let the water cook off. Just like taco meat! Except not!

Highly seasoned delicata squash are delicious, I have found. I’ve roasted them for years, but this preparation is a definite winner, too. Another thing that’s nice about delicata – and, for me, cooking them this way – is that you really don’t need to remove the tender, edible peel. I’ve never been a big fan of the peel, but the lazy side of me insisted I try cooking them this way with the peel on. And they were great! The key is that they’re pretty thinly sliced, so I don’t find myself gnawing on a hunk o’ peel. Because no one wants a hunk o’ peel.

Protein-rich black beans, seared onions, and pepper jack complete the picture. Fold ’em over and bake them for 20 minutes, and your bad parenting day is all but forgotten. Especially if you shut yourself in a room with them and blast Beth Orton music while chowing down. Who I suppose seems like a weird “bad day” choice but there is something about Beth that I just find strangely therapeutic. Beth and quesadillas.

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The post Smoky Delicata Squash & Black Bean Baked Quesadillas appeared first on Kitchen Treaty.

The convenience factor is off the charts. I can only spare five minutes to wolf something down? Go to the freezer. Grab a burrito. No leftovers for my guy to take to work the next day? Grab a burrito. Simply craving a ridiculously delicious lunch? Grab a burrito. This refried bean burrito recipe has you covered!

In fact, “grab a burrito” may just be the answer to all of life’s problems. Not sure which preschool to enroll your toddler in? Grab a burrito. Seeking world peace? Grab a burrito.

Okay, so it may not solve everything. But when you’re eating one, it kinda feels like it.

This refried bean burrito recipe is so, so easy you almost feel guilty. I think that kind of recipe is the very best kind.

Refried Bean Burrito Ingredients

So here’s what you do. Break out a big bowl and stir together some refried beans (I usually use my homemade Crock Pot version), cooked brown rice, your favorite salsa, a can of green chiles, a little corn, and some shredded cheese – vegan or not – if you like.

If you’re making meatless burritos, you’re done with the filling! Wasn’t that easy?! Or you can break some out, if you want, and add a little cooked shredded chicken to a portion.

How to Make Refried Bean Burritos

After you’ve stirred together the filling, just plop a bit onto a big flour tortilla, wrap it up, and lay it in a pan. Repeat a few times, sprinkle a little cheese/vegan cheese on top, and bake.

Now that I’m eating dairy-free, I make a vegan filling for myself. I simply leaving out the cheese and, of course, omit the chicken. Sometimes I’ll add 1/2 teaspoon of cumin and a pinch of salt to amp up the flavor, then, if I’m serving them right away, I smother ’em a bit in a creamy vegan sauce and some veggies.

Yasss.

How to Freeze Refried Bean Burritos for Later

Eat ’em now, eat ’em later. To freeze, you can either add them to a freezer bag as-is for shorter term or, for longer, wrap individual burritos in foil and mark them with a Sharpie.

To thaw, you can reheat in the oven, on a grill, over a campfire (we’ve done this!) or, of course, in the microwave (about 2 minutes on high).

And whenever you do eat them, try a little avocado, some salsa, maybe a little sour cream on the side.

Or straight-up! Seriously delicious either way.

And you’ll soon learn, when a bevy of these burritos are in your freezer, you’ll feel like you can conquer the world. If life give you lemons, you’ll know what to do. Eat a burrito.

More Burrito Recipes

• I love these black bean burritos that cook up on the grill.
• These Black Bean & Sweet Potato Burritos from Mel’s Kitchen Cafe look so great!
• Breakfast Burritos for a crowd! Love these from Kalyn’s Kitchen.

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Refried Bean Burrito Recipe

Easy, breezy, freezy. Roll up a few burritos, bake 'em up, and eat them now or freeze individually for super-easy lunches and dinners down the road. This flexible recipe can be made vegetarian, carnivorous, or vegan to satisfy every eater.

Course Main Course

Cuisine American, Mexican

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 234kcal

Author Kare

Ingredients

• 15 ounces refried beans one can; or two cups homemade refried beans [our favorite recipe]
• 2 cups cooked brown rice*
• 1 cup salsa just use your favorite kind; any kind should do fine
• 1 5-ounce can diced green chilies
• 1 cup frozen corn kernels thawed
• 1 1/2 cups shredded cheddar cheese divided
• 12 flour tortillas** 10-inch size

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
• If the tortillas don’t seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
• One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go.
• Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you’re making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
• Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they’re starting to turn golden brown. Serve.

Notes

* Feel free to substitute white rice if you prefer. 

** If you’re a vegetarian, make sure you use vegetarian (lard-free) refried beans and lard-free tortillas.

Topping ideas:

Top with salsa, pico de gallo, avocado crema, sour cream or vegan sour cream, guacamole, diced tomatoes, diced avocados, fresh cilantro, or sliced scallions

Make-ahead:

Let cool and wrap individual burritos tightly in foil to freeze. To reheat, remove foil and wrap loosely in a paper towel. Microwave on high for about two minutes, flip, and cook for another minute or so until heated through. These can also be reheated on the grill or even over a campfire (keep them in the foil)! I’ve also plopped these directly in freezer bags for shorter-term freezing. Another make-ahead option? Make the filling ahead of time then assemble the burritos later on. The filling lasts in the refrigerator for about 3 days, or freeze in a freezer bag for several months.

Vegan/dairy-free option:

Leave out the cheese or sub vegan cheese. I also like to add an extra pinch of salt and pepper plus 1/2 teaspoon of ground cumin to amp up the flavor for the vegan version. 

Meat option:

Add cooked shredded chicken to the mix for the meat-eaters. 

Nutrition

Calories: 234kcal | Carbohydrates: 32g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 663mg | Potassium: 225mg | Fiber: 4g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 2mg

The post Refried Bean Burritos Recipe appeared first on Kitchen Treaty.

Anyway, we are without Internet access at the new place, and so here I am at Starbucks, hands and quite possibly eyebrows dotted with Benjamin Moore Gray Owl, readying this brand new post to share with you.

Today I have a quick and easy dinner – which just happens to be the story of my life right now. Quick meals are the name of the game for us, eaten usually standing up, and then it’s back to work.

Taco salads are one of the easiest dinners around, but you know what? They kind of warrant taking a seat and savoring. I know they’re about as far from gourmet as you can get, but dang, they’re good.

We like taco salads in our house because, well, they make for a quick and easy dinner, of course. But they’ve also got that super-awesome one-dish-two-ways thing going for them – because you dish them up individually, they’re easy to tailor for vegetarians, vegans, and meat-eaters alike.

I’ve got a neat little trick for making the taco salad tortilla “bowl” – and you don’t need any special pans to make it happen. Just flip over a muffin tin and neatly tuck the tortillas into the center opening between four tins, like so:

Then all you do is bake them for a few minutes, and, voila! Taco shell bowls.

Then just fill those bad boys with whatever you like. I usually brown and season some ground beef for my guy, and warm up some plain black beans or vegetarian lentil taco “meat” for myself. Those usually go on first, then some cheddar so that it can get nice and melty.

Add some shredded lettuce – romaine, green leaf, baby greens, whatever you desire – and top with whatever you want. Black olives, more cheese, diced avocado, cherry tomatoes, corn, scallions, diced red onion, salsa, sour cream, easy homemade guacamole … the taco salad is your oyster. Or the world is your taco salad. Or your taco salad is … oh, never mind. Just do what you want. It’s yours! And it’s yours in oh, about 15 minutes or so. Bonus.

Just try not to eat it over the sink, standing up, with paint in your hair.

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Quick & Easy Dinner: Taco Salad (Any Way You Want It!)

Super fast, super easy, super delicious. Taco salads make for a great dinner, and they’re perfect for mixed-diet households – make ’em just the way you want ’em. Vegan, vegetarian, full-on meat – whatever floats your boat.

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2 taco salads

Author Kare

Ingredients

• 2 6- or 8-inch flour tortillas
• Lettuce of your choice I like shredded romaine

Filling/topping ideas:

• Cooked drained beans such as black, pinto, or kidney
• Ground beef browned, drained, and flavored with taco seasoning
• Shredded chicken
• Shredded beef or pork
• Shredded cheese such as cheddar pepper jack, or Monterey jack
• Chopped tomatoes
• Diced onions
• Diced scallions
• Diced avocado
• Black olives
• Green chiles
• Salsa
• Sour cream
• Guacamole

Instructions

• Heat oven to 400 degrees Fahrenheit. Flip over a standard-size muffin tin and tuck two or three shells in between the muffin cups to form a “bowl.” Bake for about 8 minutes, or until the shells are golden brown and fairly hard.
• Place shells on a plate and fill with whatever fillings and toppings you like.

The post Quick & Easy Dinner: Taco Salad (Any Way You Want It!) appeared first on Kitchen Treaty.

So, naturally, they’re perfect for the mixed veggie/carnie house. In this version, the meat-eater gets a healthy dose of spicy, tender shredded chicken slow-cooked in beer; the vegetarian still gets plenty to eat, including delicious, smoky homemade refried black beans. Win all around.

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