Taco Deviled Eggs

The Annual Deviled Egg Pageant strikes again! This year the eggs that I made were not technically winners, unlike previous years' eggs (last year's roasted garlic deviled eggs, and the first year's dill and stone-ground mustard deviled eggs). I like to believe this is because this year's competition was even more fierce than previous years (and plus, I was told that everyone was a winner). Either way, these taco deviled eggs were absolutely delicious and added a spicy twist to a classic dish. This recipe makes 24 deviled eggs.

 

Slow Cooker Lentil Tacos

I went to the beach with a group of 15 friends this weekend and I offered to cook dinner for everyone. The main conundrum was that I wanted a meal that could feed everyone (meat-eaters and vegetarians alike) and that wouldn't require me to sit inside and cook all day while everyone else was lounging in the sun. Enter: the slow-cooker. Tacos also allow for everyone to customize their meal. I made a ton of lentils for this (I had to use a 6-qt slow cooker), but half (or even quarter) the below recipe for a smaller yield. This recipe is based off of the great one over at Kitchen Belle.

Homemade Taco Seasoning

Make this one time and you'll never buy those store-bought packets again (those things are packed with sodium anyway!). This seasoning is great for tacos, chili, fajitas, or whatever you'd like to make a little spicier. I just filled a jar and keep it in my pantry with the other spices, and it also makes a great gift. The recipe below gives you the spice ratio, and you can make as much or as little as you'd like.

Vegetarian Chili

Tonight was one of those nights where I have a lot of food in the house, but nothing to really make. So, I took a bunch of leftovers and things in my pantry and decided to make a chili. This is really easy (especially because I used a slow cooker), and because I used a meat substitute, your carnivorous friends will enjoy it as well. I made a small volume of chili, but you can multiply the recipe as much as you want! This recipe makes three to four servings.

Black Bean & Pineapple Tacos

I just started a Biggest Loser-style competition in my workplace. You may have figured by reading this blog that, while I don’t eat meat, I don’t always eat healthy (see the beer mac & cheese or all of the homemade biscuits I've been devouring). This program will be a great opportunity to start eating better. This lunch was filling and high in protein. This recipe makes two tacos, which are served at a cool temperature.

Prep Time: 10 minutes (if pineapple is already prepared)
Cook Time: None

Ingredients

Two (2) small fajita-sized soft flour tortillas
Two (2) tablespoons of black beans, drained and rinsed
One (1) tablespoon of tomato, chopped
One (1) tablespoon of fresh pineapple, in chunks
1/2 tablespoon of goat cheese

Directions
Heat tortillas on the stove.
While tortillas are heating, mix black beans, tomato, and pineapple in a mixing bowl.
Once tortillas are warm, spoon mixture into tortillas.
Top with goat cheese.
Enjoy!

Black Bean, Avocado, Goat Cheese Tacos

These tacos have everything in them that I love about summer, and they are probably one of the most delicious dishes that I've cooked since starting this blog. I recommend sticking pretty closely to the recipe, and don't forget to add the honey-lime drizzle at the end. This recipe yields six tacos.

Pair with: Margarita on the rocks

Prep Time: 5 minutes
Cook Time: 5-10 minutes

Ingredients
3/4 can of black beans -- do not drain or rinse
One (1) avocado, halved
1/2 cup goat cheese
Two (2) cloves of garlic, minced
One (1) teaspoon of olive oil
1/2 small lime, for juice and zest
Two (2) teaspoons of honey 
1/4 teaspoon of ground red pepper flakes
1/4 teaspoon of cumin
Six (6) small flour tortillas, slightly heated -- the original recipe used corn tortillas

Directions
Heat garlic, cumin and red pepper flakes in a heated skillet.
Add black beans and heat until most liquid has cooked out, about 5-10 minutes.
Brush avocado half with olive oil and heat face-down in separate pan over medium heat.
Remove avocado and slice.
Whisk together lime juice, zest, and honey. Set aside.
Spoon black beans into tortilla, followed by avocado slice (one or two for each taco), and then goat cheese on top.
Drizzle lime and honey mixture lightly over each taco.
Devour.

Taco Soup

Two things simultaneously happened in my life a week or so ago. A wonderful reader of this blog (Hi, Whittany!) requested that I post a soup/stew recipe at the same time that I discovered Juliet of The Broken Plate posted a Taco Soup recipe on her blog. My making of taco soup was meant to be.

This recipe is completely vegetarian, but if you'd like a meaty version, check out Juliet's recipe here. It is delicious and can be served with tortilla chips for an amazing meal.

Prep Time: 5-10 minutes
Cook Time: 1-4 hours

Ingredients

One (1) package of "veggie crumbles" -- this is the vegetarian version of ground beef. I used the Morningstar brand.
One (1) package of Hidden Valley Ranch mix -- this is the only part of the recipe that is not vegan, but there are vegan versions of this out there, if you'd like to make a vegan-friendly taco soup.
One (1) package of taco seasoning
One (1) box of vegetable stock -- you can also use that fake chik'n stock for more flavor, but I didn't this time
One (1) can of black beans
One (1) can of sweet whole kernel corn
One (1) can of tomatoes with chile -- think Rotel or a comparable brand
One (1) red onion, chopped -- someone please tell me a way to chop onions without it looking like I'm watching the saddest part of a Lifetime movie!
Three (3) tablespoons of salsa -- feel free to add more, depending on how much space you have left in the CrockPot.

Directions

Like soup? This is your new best friend.

Toss the veggie crumbles and the onion into the CrockPot with a little bit of vegetable stock.
Turn the CrockPot to "high."
Once it thaws out and starts smelling good, pour the rest of the vegetable stock in.


Pour the contents of the ranch mix and the taco seasoning into the CrockPot. Mix well.
Add the rest of the ingredients and mix as you go.
Put the lid on the CrockPot and let cook. After about 10 minutes, turn to "low."
Let cook at least one hour, but up to four hours or so. You know how CrockPots are; the longer it's cooked, the more flavorful it usually is.
Spoon into a bowl and enjoy!

Tip
Feel free to garnish with cheese, sour cream, or anything else you'd like!