Hibiscus Tacos

 

Ingredients
2 cups dried hibiscus flowers aim for whole flowers, not cut, 165 g
1 medium white onion divided
½ cup finely chopped fresh cilantro
1 lime juiced
1 Tbsp oil 15 mL
4 cloves garlic minced
1 Tbsp chipotle sauce from a jar of adobo peppers
½ tsp each salt and pepper
6 small tortillas use corn tortillas for gluten-free option
Optional toppings: pineapple, jalapeno, avocado, cashew sour cream

Instructions
Combine hibiscus and 8 cups of water in a medium saucepan. Bring to a boil, partially cover, and cook for 10 minutes. Strain out the hibiscus, saving the water for another use (like tea or popsicles!)
While hibiscus boils, finely dice the onion. Set half of the diced onion aside. Combine the other half of the onion in a small bowl with cilantro and lime juice.
Rinse the hibiscus under hot water until water runs clear. Drain well, squeezing out as much moisture as possible.
Heat oil over medium heat in a large saute pan. Add hibiscus, reserved onion, and garlic. Cook until onion is soft and translucent, about 5 minutes. Add chipotle sauce, salt, and pepper. Continue cooking for another 5 minutes, until hibiscus is slightly charred at the edges.
Heat tortillas (on the stove or microwave) then spoon hibiscus filling into each, topping with cilantro relish. Optionally top with chopped pineapple, sliced jalapeno, avocado, or sour cream.
Enjoy!

Hibiscus Tacos

 

Ingredients
For 6 tacos
2 cups dried hibiscus flowers
4 cups water
2 tablespoons olive oil
½ medium red onion, diced
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon red pepper flakes
tortillas for serving
topping of your choice, for serving

Instructions
Rinse the dried hibiscus flowers under running water for 2–3 minutes, until the water turns from deep magenta to light pink.
In a medium saucepan, bring the water to a boil. Boil the drained hibiscus for 10 minutes, until tender. Remove the pot from the heat, cover, and let stand for 2 hours.
Drain the hibiscus well. Reserve the water for hibiscus tea or to use smoothies, or discard.
Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the red onion and sauté for 2 minutes, until translucent. Add the garlic and sauté for 2 minutes more, until fragrant. Add the hibiscus, onion powder, garlic powder, black pepper, paprika, cumin, dried oregano, salt, and red pepper flakes. Stir until the flavors have melded, about 5 minutes.
Serve the hibiscus “meat” in tortillas with your toppings of choice.
Enjoy!

Elote

 

Ingredients
1/2 cup (110g) finely crumbled vegan Cotija or feta cheese, plus more for serving
1/4 cup Vegenaise
1/4 cup vegan sour cream or vegan Mexican crema
1/4 cup finely chopped cilantro leaves and tender stems
1/2 teaspoon ancho or guajillo chile powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
4 ears shucked corn 
1 lime, cut into wedges

Instructions
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
While coals heat, combine cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic in a large bowl. Stir until homogeneous and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
Enjoy!

Taco Bell® Chrunchwrap

 

Ingredients
large flour tortillas
small corn tostadas
plant based ground beef
taco seasoning
Taco Bell Nacho Cheese sauce
chopped tomatoes
thinly sliced iceberg lettuce
vegan sour cream
salt and pepper to taste

Instructions
Cook plant based ground beef over medium heat. Season with taco seasoning, salt, and pepper. Set aside.
Mix lettuce, tomatoes, and sour cream, as much or as little of each as you want.
Place a portion of the beef in the center of the flour tortilla. Add the cheese sauce. Top with the tostada.
Place lettuce, tomato, and sour cream mixture on top of tostada and fold the flour tortilla in 8 pleats, completely enclosing the fillings.
Place in the pan folded side down and cook til toasted. Flip and cook the other side til toasted.
Enjoy!

Chilaquiles

 

Ingredients
12 corn tortillas, preferably stale, or left out overnight to dry out a bit, cut into 8 wedges
corn oil, or other neutral oil for frying
salt to taste
1/2 onion, sliced
2 garlic cloves, minced
1 1/2 to 2 cups red chile sauce
1/2 cup vegan cheese shreds
sprigs of epazote, optional

Garnishes
vegan Cotija cheese or vegan queso fresco
vegan Crema Mexicana or creme fraiche
vegan egg, fried or scrambled

Instructions
In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.
Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
Wipe pan clean of any browned bits of tortillas.
Add 2 tablespoons of oil to pan, bring to medium high heat. Add the onions and cook until soft and lightly browned, about 5 minutes.
Add minced garlic and cook til fragrant, about 30 seconds.
Add salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa.
Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Sprinkle with vegan cheese shreds, cover pan, reduce heat to low, and cook til cheese melts, about 5 minutes. 
Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.
Enjoy!

Red Chile Salsa
Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, and 1 1/2 cups of chile soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles.

Taco Bell® Breakfast Crunchwrap

 

Ingredients
large flour tortillas
small corn tostadas
frozen hash brown patties
chopped vegan breakfast sausages
Just Egg, or your favorite vegan egg alternative
Taco Bell Nacho Cheese sauce
a pinch of ground cumin
salt and pepper to taste

Instructions
Cook chopped sausage over medium heat. Season with ground cumin.
Add egg and cook til done. Season with salt and pepper. Set aside.
Cook hash brown patty til crisp and golden on both sides.
Place hash brown patty in the center of the flour tortilla. Top with the tostada.
Place sausage and egg mixture on top if tostada, pour on some cheese sauce, and fold the flour tortilla in 8 pleats, completely covering the sausage, egg, and cheese.
Place in the pan folded side down and cook til toasted. Flip and cook the other side til toasted.
Enjoy!

Tacos

 

Ingredients
1 lb plant based ground beef
2 tablespoons taco seasoning
1/2 onion, chopped
6 tortillas
2 tomatoes, sliced
8 oz vegan cheese shreds
1-1/2 cups finely shredded lettuce
taco sauce
vegan sour cream
guacamole

Instrhctions
Heat a saucepan over medium heat. Add onions and cook til translucent.
Add ground beef and cook til done. Season with taco seasoning.
Fill tortillas with meat and cheese, and fry in oil over medium high heat on both sides til crisp. You may also toast them in a dry pan.
Fill them with lettuce and tomatoes. You may serve them as is, or top with taco sauce, sour cream, or guacamole.
Enjoy!

Tostadas

 

Ingredients
peanut or avocado oil for frying
12 corn tortillas
salt
3 1/2 cups refried beans, homemade or from 2 (15-ounce) cans
1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
2 medium tomatoes, chopped
1 to 2 avocados, chopped peeled and pitted, or guacamole
8 ounces grated vegan Monterrey Jack, vegan Cheddar, or crumbled vegan Cotija cheese
1 cup salsa, or 1/2 cup sliced pickled jalapeños
a handful chopped fresh cilantro

Instructions
Warm the refried beans in a frying pan on medium heat, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them.
Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.
To help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so.
Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking.
One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough.
Fry until golden brown on both sides, cooking about thirty seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. The tortilla should be fairly stiff and crisp. If not, the oil is not hot enough.
Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt.
Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.
Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.
To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven.
To prepare a tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.)
Don't load the tostada too much or you'll find it difficult to eat. Eat by picking up the tostada with both hands.
Enjoy!

Ranchero Beans

Ingredients
1/2 pound sliced plant based bacon, cut crosswise in 1/2-inch pieces
2 bay leaves
1 teaspoon dried oregano
2 teaspoons ground cumin
1 medium yellow onion, finely chopped
1 jalapeno chile, seeded, ribbed and chopped
1 (14-ounce) can chopped tomatoes with liquid
1 (12-ounce) can pinto beans, washed and drained
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Instructions
Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon flavored fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
Serve hot.
Enjoy!

Creamy Chile Chicken Chimichangas

 

Ingredients
1 onion, diced
2 cloves garlic, minced
1 Poblano pepper, diced
1 jalapeño, diced
1 teaspoon salt
½ teaspoon pepper
4 cups vegan chicken, shredded
1 cup hominy
1 teaspoon cumin
1 teaspoon paprika
8 oz Cashew Cream Cheese
6 flour tortillas
2 cups vegan cheese blend
oil, for frying
Cashew Sour Cream, for serving
pico de gallo, for serving

Instructions
Add onion, garlic, bell pepper, and jalapeño to a lightly oiled sauté pan. Season with salt and pepper, then cook until onions are translucent.
Once veggies are fully cooked add in chicken, corn, cumin, and paprika. Mix together until fully combined.
Remove chicken from the heat and place in a large mixing bowl.
Add in cream cheese and mix until chicken becomes creamy.
Using a medium-sized ice cream scooper. Scoop out 2 portions of creamy chicken and place on flour tortilla. Top with cheese blend then roll tightly into a burrito.
Preheat oil to 325ºF (170ºC).
Place burrito into shallow oil, flap side down to create a seal and cook for 2-3 minutes on both sides or until golden brown.
Top with sour cream and pico de gallo.
Enjoy!

Pozole

 

Ingredients

For the seitan:
8 ounces seitan, sliced into thin strips
2 tablespoons lime juice
2 garlic cloves, crushed
1 teaspoon salt
2 tablespoons olive oil

For the pozole:
¼ cup olive oil
1 large yellow onion, peeled, quartered, and cut into ¼-inch slices
4 garlic cloves, peeled and chopped
2 large poblano peppers, roasted and diced
1 (14-ounce) can white beans
1 (14-ounce) can hominy corn, rinsed well
½ pound Yukon Gold potatoes, unpeeled and diced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
4 cups vegetable broth
1 tablespoon lime juice
1 12-ounce bottle Mexican lager beer or 1⅓ cups vegetable broth
2 cups coarsely chopped kale

For the toppings:
4 corn tortillas
1 tablespoon olive oil
Cilantro, for garnish

Instructions
For the seitan, in a glass container, whisk lime juice, garlic, salt, and olive oil. Add sliced seitan, cover, shake to coat with marinade, and marinate for one hour in refrigerator. 
For the soup, in a 2-quart pot over medium heat, warm oil until shimmering and stir in onion and garlic. Fry until onion is soft and transparent, about 3 minutes, then stir in diced poblano peppers. Add marinated seitan and fry for 4 minutes, or until edges just start to get brown. Add beans, hominy, potato, chili powder, cumin, oregano, salt, broth, lime juice, and beer. Increase heat to medium-high and bring soup to a rapid simmer for 5 minutes, then reduce heat to low and partially cover. Simmer soup for another 30 minutes, or until hominy and potato are very tender. Stir in greens and simmer for another 2 minutes to wilt. Turn off heat and keep covered until ready to serve. 
Preheat oven to 350 degrees and brush corn tortillas on both sides with oil. Cut tortillas into 1-inch-wide strips and place them on a baking sheet in oven for 5 minutes until crisp and browned. Ladle soup into wide serving bowls. Top with tortilla strips and cilantro, and serve with lime wedges.
Enjoy!