There’s more to see...
Sign up to discover and save different things to try in 2015.
Visit Site

Related Pins

Ancho Lentil Tacos (via post punk kitchen) UPDATE: Made these and they're delicious! I used sprouted corn tortillas for durability and subbed regular chili powder for ancho. Yum!

Homemade Black Bean and Vegetable Enchiladas - recipe at

Vegan Chinese Salt and Pepper Tofu // made a lot of subs - no leeks, celery or green pepper. Added carrots, potatoes and spinach. Served with rice. Recommend adding additional b sugar, but the minced garlic is KEY!

  • Steph

    I also let the tofu marinate in the sauce while i cooked the other veggies, but after the tofu was fully cooked. the sauce went in once the veggies were almost done, along with the tofu to reheat.

Roasted Vegetable and Black Bean Tacos 15 Amazing Breakfast Tacos |

Taco Cupcakes - Easy to modify to your tastes, have done with ranch dressing, ground beef and cheddar, as well as shredded chicken, ceasar dressing, parm, and diced olives.

  • Verlene Kirby

    I just made these and they look great. After reading some of the comments about the wonton wrappers I decided to bake them for 5 minutes before I filled them.

Chicken Tacos with Cilantro Slaw and Avocado Cream -- I'm going to use a roast chicken to make it fast!

Cumin and Ancho Chicken Tacos- An amazing and simple weeknight dish. Friends and family will think you spent hours making this delicious meal.

Taco "Cupcakes" 1 lb ground beef 1 packet taco seasoning 2/3 cup water 1 can black beans, drained 2 cups cheddar cheese, shredded 36 wonton wrappers your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc cooking spray Preheat oven to 375. Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed. Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.