A tasty, filling family favorite — prepared tomatillo salsa delivers tangy, delicious flavor.
To prep the bell peppers quickly, stand each on end, cut the “sides” away from the core, and then slice the sides into strips. Cut strips into desired length or into small dice. If heat isn’t an issue, use medium or hot salsa, but try to find a bottled, chunky one for this dish.
These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling—it cooks quickly.
Grated mozzarella folded into the corn mixture helps hold these spicy-sweet quesadillas together. Cut into wedges and serve as an appetizer, or pair with a salad for
a light meal.
Ripe plantains have a starchy consistency like potatoes, but with more fiber.
Provolone cheese holds pairs of corn tortillas together for quesadilla-style pizza bases. If you can’t find tomatillos, use thinly sliced Roma or cocktail tomatoes.
Salsa and roasted red peppers are blended together with cooked beans to make a smooth, rich quesadilla filling.
These little casseroles are a snap to assemble once you’ve roasted the cauliflower. Poblano chiles can range from mild to quite hot, so if you want to play it safe and keep the dish relatively mild, substitute Anaheim peppers. Amy's is one brand of vegetarian refried black beans available.
A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Serve this pizza with taco fixings such as sour cream, shredded lettuce, chopped tomatoes, and salsa. Choose a jarred prepared salsa on the pizza itself; fresh salsa from the refrigerated case can lead to a soggy crust.
This salad is hearty enough for a meal on its own, but you could also fill it out with fresh corn kernels, chopped avocado, and roasted pumpkin seeds, or wrap it in a tortilla with other fillings for a burrito. For the quantity of chopped cilantro called for here, don’t bother separating the sprigs. Just hold the bunch by the stems and chop the leafy part.