Mexican Vegetarian Tacos

20140309-1432-Veggie Beef Tacos- 00005

Deniz loves Mexican food.  I mean REALLY loves Mexican food.  When we first started dating, I once caught him with beans smeared all over his face and a pile of empty bean cans rolling on the floor.  I think he’d be making daily excursions to Taco Hell if left to his own devices.   So when we got married, I had to find a quick and easy way to make him tacos or risk seeing the sad puppy dog face.   Below is our vegetarian recipe, which can be slightly modified for breakfast, lunch, or dinner applications.  Deniz loves it more than anything we can get at the best Mexican restaurants.

Ingredients:

  • 10 Morningstar Veggie Sausage Patties
  • 5 medium sized potatoes, peeled and chopped into small ¼ to ½ inch cubes
  • 3 cups raw spinach leaves
  • 2 medium red onions, sliced
  • 1 c black olives, sliced
  • 1 T capers (optional)
  • 1/2 c frozen corn, cooked to package directions (optional)
  • 1 + 1 T taco seasoning
  • ½ + ½ T + ½ T salt
  • 20 corn tortillas
  • cooking oil

If making breakfast, also include:

  • 2 eggs, beaten
  • ¼ cup of cream
  • 1 t salt
  • ¼ t pepper

Optional:

  • 5 carrots, peeled and sliced in circles
  • 1 t garlic, chopped
  • ½ T salt

Garnishes

  • Cilantro, chopped
  • ½ cabbage, shredded (lunch/dinner only)
  • 1 tomato, chopped (optional)
  • Mayo (optional)
  • Hot sauce (optional)
  • Enchilada sauce (optional)
  • Mexican cheese blend, shredded

Instructions:

Toast the veggie sausage patties in the oven for 13 minutes on 350°F. Pulse the toasted patties a food processor (or chop manually) to a ground beef consistency.  Heat 1 T cooking oil in a large saute pan on medium high heat.  Add the ground patties, 1 T of taco seasoning and ½ T of salt.  Stir fry until browned/toasted (about 2 minutes).  Set aside in a large (1 gallon) container.

Put the chopped potatoes in large 1 gallon zip lock bag.  Add 1 T cooking oil, 1 T taco seasoning and ½ T salt.  Zip the top of the bag and tumble/massage the bag to coat the potatoes evenly.  Pour the mixture into a large 6 cup or greater Pyrex container.  Create a small depression in the center to facilitate cooking in the center.  Microwave covered on high for 5 minutes.  Mix well.  Microwave covered for another 3 minutes on high.  Add to the sausage patties in the large container.

Heat 2 T of cooking oil in the saute pan on high heat.  Add the red onions and ½ T salt and stir fry until slightly wilted (about 1 minute).  Add the olives, capers, spinach, and cooked corn.  Continue to stir fry until the spinach is wilted.  Add to the potato-sausage mixture in the large container, and mix to combine well.  Salt to taste.

If making breakfast:  Blend the breakfast items (beaten eggs, cream, salt and pepper) to combine well.  Heat 1 T of cooking oil in the saute pan on medium high heat.  Pour the egg mixture in the pan.  Push/flip the cooking mixture around to make scrambled eggs.  Turn the heat off and remove from the heat when egg liquid is no longer visible in the pan.  Do not overcook.  Set aside and use as a garnish.

Optional carrots: Heat 2 T of cooking oil on medium high heat.  Add the carrots and garlic and stir fry.  If the carrots become dry, add ¼ c water.  Continue cooking until the carrots are soft.  Add the salt and butter and stir fry for 30 seconds more.  Remove from heat and use as a garnish.

Microwave the corn tortillas on high for 20-30 seconds.  Add the sausage-potato-vegetable mixture.  Add garnishes as desired.  Eat until a smile warms your whole face.

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