Smear one teaspoon of vegan mayo followed
by black bean mixture, zucchini, burger bites, corn, avocado, pickled onion and other toppings.
Not exact matches
Assemble the tacos: for each, add several strips of the pepper to the center of a tortilla followed
by a few heaping tablespoons of the corn -
black bean mixture.
- While the squash roasts, cook the ground beef
by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef
mixture out into a bowl; next, add to the beef the cooked brown rice, the
black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the
mixture aside for a moment, keeping warm.
Sprinkle one half of it with a little vegan cheese, then spread that half of it with 1/4 to 1/3 of the
black bean mixture, followed
by 1/4 to 1/3 of the broccoli and mushroom
mixture, depending on the size of the tortilla.
Inspired
by black bean brownie recipes (like this one and this one), I made a healthy brownie batter that acts as the wet
mixture for the granola.
• Add the egg
mixture and
black beans and cook
by stirring frequently, until the
mixture is fluffy and cooked thoroughly.
Flip over and begin to build your quesadilla
by layering with shredded cheese, zucchini and onion
mixture,
black beans, then again with shredded cheese.
Crock Pot BBQ Beef Stuffed Peppers are packed with zesty BBQ flavor soaked up
by a protein - packed healthy
mixture of lean beef, quinoa and
black beans.