tofu taco filling

a lighter, vegan option for Taco Tuesday. serves 4.

  • 14-ounce block extra firm tofu, drained (don’t skip the draining unless you like mushy taco filling)

  • 1 tbs soy sauce

  • 2 tbs taco seasoning

  • 14-ounce can black beans, rinsed and drained

  • 2 tbs olive oil

  • 1/2 onion, diced

  • 1 red bell pepper, diced

  • 8 oz. can tomato sauce (I prefer no salt added)

Add the tofu, soy sauce, and taco seasoning to a bowl. Crumble the tofu using a potato masher, two forks, or your hands and allow to sit while you compete the next few steps.

Finely dice the onion and bell pepper. Heat the olive oil in a large skillet over medium heat. Sauté the vegetables for a few minutes until the onions can be pierced with a fork. Add the tofu to the pan and cook for 10 minutes, stirring frequently. Add the black beans and tomato sauce, and cook until heated through.

choose your own adventure guac

perfect whether you have fully stocked cabinets or things are looking desperate. at minimum, you need:

  • 3 avocados (this is the perfect ratio to a bag of tortilla chips)

  • juice of 1 lime

  • 1/2 tsp salt/to taste

then, add however many of these things you have on hand:

  • 1/2 tsp red pepper flakes

  • 3 cloves minced garlic

  • 1/2 tsp cumin

  • 1 tbs dried cilantro

  • 1/4 cup diced onion

  • 1 small tomato, diced

  • 1 tsp white vinegar

  • 1 jalapeno, diced and seeded if you don’t want it too spicy

combine, mash, and enjoy!

chicken tortilla soup

Perfect for a cold day when you feel the sniffles coming on. Serves 4 but easily doubled based on the size of your Crockpot.

  • 2 boneless skinless chicken breasts

  • 1/2 onion, diced

  • 15 oz. canned black beans, drained/rinsed

  • 1 cup frozen corn (fresh or canned/drained works too)

  • 14.5 oz. can diced tomatoes (do not drain)

  • 3 cloves minced garlic

  • chili powder to taste

  • red pepper flakes to taste

  • 1 1/2 cups chicken or vegetable broth

  • 1/2 cup water

  • to serve: tortilla chips, shredded cheddar cheese, sour cream, diced avocado

Combine all ingredients in the Crockpot. Add the chicken last so you can stir the soup. Cook on high for 3-4 hours or low for 6-8 hours.

When there is about 30 minutes left of cooking time, remove the chicken and shred with two forks. Return to Crockpot, stir, and finish cooking.

salsa chicken

Two ingredients. Set it and forget it. Perfect as a taco filling. Quantity is easily variable.

  • boneless skinless chicken breasts

  • your favorite jarred salsa

For each chicken breast, add 8 ounces of your favorite salsa. Two chicken breasts = 16 ounces salsa.

Cook on low for 4 hours or until cooked through. Shred and stir before serving.

spanish rice

really easy and just as good as a restaurant. makes ~4 side dish servings

  • 3 tbs olive oil

  • 1/2 white/yellow onion, diced

  • 3 cloves garlic, minced

  • 2 cups long-grain white rice

  • 2 cups low sodium vegetable broth

  • 14.5 ounces fire-roasted tomatoes

  • 8 ounces tomato sauce

  • 1 cup corn (I used frozen but canned/drained would work as well)

  • Mexican seasoning blend to taste (I made my own)

Heat the oil in a large skillet. Cook the onion for 2-3 minutes, until softened. Add the garlic and cook until fragrant.

Add the dry rice and cook for 3-4 minutes, until the rice is coated in the oil and just starts to brown.

Add the broth, tomatoes, tomato sauce, corn, and seasonings. Bring to a boil.

Cover the pot, lower the heat to a simmer, and cook 12-15 minutes until the rice is cooked through. Remove from heat.