Serves 6
Recipe from Vegetarian Times Magazine
Husband-Tested in Alice’s Kitchen
I was looking for a meatless dish to make for Meatless Monday and came across this
recipe, which got great reviews. It
calls for Soyrizo, a meatless soy chorizo.
Lost River Market & Deli
carries Soyrizo in their freezer section. (Chorizo is a fatty pork sausage
flavored with paprika and/or chili peppers.) My husband and I give this dish a
big thumbs up. It was good enough for
company. It took less than a half-hour
to make. I promise you won’t miss the
meat.
12 6-inch corn tortillas (I used whole wheat lavash.)
1 Tablespoon olive oil
1 small red onion,
divided: half of onion diced, half sliced
1 clove garlic, minced (1
tsp.)
4 oz. soy chorizo sausage,
such as Soyrizo (You will find a 12 oz.
package of Soyrizo in the freezer section at Lost River Market & Deli.)
1 15-oz. can diced
tomatoes with chilies (I used a can of
diced tomatoes plus a cube of frozen chili pepper. If you don’t like hot and
spicy foods, you can leave out the chilies.)
2 15-oz. cans pinto beans,
rinsed and drained
1 avocado, sliced
⅓ cup crumbled queso
fresco or grated Cheddar cheese (I used
white cheddar.)
¼ cup chopped cilantro
Preheat oven
to 350°. Wrap tortillas in foil, and place in oven to warm. (I warmed the whole-wheat lavash in the
microwave just before serving.)
Heat oil in
nonstick skillet over medium-high heat. Add diced onion, and sauté 3 minutes.
Add garlic, and cook 1 minute more. Crumble soy sausage into pan, and sauté 1 minute.
Stir in diced tomatoes, and bring mixture to a simmer. Reduce heat to
medium-low, and cook 4 to 5 minutes, or until slightly thickened. Stir in
beans, and cook 2 minutes more, or until beans are warmed through.
To assemble
tacos: Fill tortillas with bean mixture. Top with sliced onions, avocado,
cheese, and cilantro. Serve with salsa and hot sauce, if desired.
1 comment:
This sounds really good. I have never tried the soy sausage. I am eating less and less meat and not missing it a bit!
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