20 Minute Vegan Chorizo Tacos
For health reasons, I’ve been changing my diet and adding more and more vegan and vegetarian dishes to my routine. What makes this a particularly interesting challenge is that I have a number of food allergies. So when I find something that I not only like but that I CAN eat? I eat a lot of it and find new ways to use it! I will stress right now that I am not being paid for this piece by anyone. This is just me sharing something yummy with all of you. I use and eat a lot of Morningstar Farms products. Their line of vegan and vegetarian frozen goodies has made my life a lot easier. When I discovered their chorizo crumbles? Well, that was life changing! I’ll be frank and say I never once looked at their cooking instructions. Honestly, didn’t even think to! I just thought you use them like you would anything else. So I began cooking them in a little olive oil and then add stuff that suited my mood. (Isn’t that how all great recipes are born? Through experimentation?) Something else new for me is quinoa. A friend suggested I try it and I admit I had been wanting to. But again allergies had me leery and I’m one of those people for whom texture is an issue as well. (Yes, I have issues. lol) In our last grocery order I decided to throw a small bag of organic quinoa in the mix and give it a try and let me just ask, where has this been all my life?! So ok, you know the backstory and now you are all, enough lady. Let’s get to these tacos! Well, I agree, let’s get to it... This dish only calls for 6 items and even though this was my first time cooking the quinoa and the dish itself, I still timed it perfectly so it was all ready at the same time. This is a fast and very filling recipe...a little goes a long way and yet it’s packed with protein and fiber and will keep you nice and full (and wanting more all at the same time). Ingredients: Please note, except for the quinoa, I didn’t really measure anything, just went with my gut, but I will try to estimate as much as I can. I also made this just for myself for the first try and did enough for three tacos. Morningstar Farms Chorizo Cumbles Plain (not flavored or spiced) quinoa. Organic is up to you. Tomatoes - I used grape tomatoes for the sweetness Olive oil Water Taco shells
The longest time for this dish is the cooking of the quinoa. I made the two-to-one ratio: 2 cups of water for 1 cup of dried quinoa. It yielded quite a bit and between this dish and leftovers, has given me two batches of these tacos, a breakfast, a stir fry dish (recipe to come) and there is still more! Because it’s so filling, you don’t need a lot of it and therefore you can get so many uses from breakfasts to lunches, dinners and beyond. Plus, once it’s made, if you’d like to make these tacos again? It’s only about a 7 minute cooking time! Bonus tip: if you buy a a taco dinner kit that contains the shells, sauce and seasoning in it, you can use the shells and sauce for this recipe and then the seasoning packet can be used on several batches of popcorn! Hope you give this a try and of course you can tweak it to your own tastes...as always I say, these are but jumping off points for your inspiration. :) I hope you enjoy these as much as I do! Cheers!!!
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