Meatless Taco Salad

Name: Meatless Taco Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Pickled jalapeno pepper rings or banana pepper rings; 6 servings Place the basil, cilantro, mint, EVOO, jalapenos, garlic, shallots, lime juice and some salt and pepper in the food processor and pulse to finely chop, about the same as a loose pesto; 118 milliliters beer; 340 grams button mushrooms, quartered; 425 grams diced tomatoes or tomatoes with green chiles; 1 Tbsp chili powder, such as Gebhardts; 473 milliliters corn kernels (about 4 ears corn); 8 corn tortillas; 118 milliliters About EVOO; 118 milliliters fresh basil; 118 milliliters fresh cilantro; 59 milliliters fresh mint; 1 clove garlic, grated or chopped; 3 cloves garlic, chopped; 6 servings Ground coriander; 6 servings Ground cumin; 2 to 3 jalapeno peppers, seeded and coarsely chopped; 1 Juice of lime; 1 teaspoon dried Mexican oregano; 2 poblano chiles; 1 red onion, chopped; 2 romaine hearts or 1 head of iceberg lettuce, chopped; 6 servings Salt and freshly ground black pepper; 6 servings Scallions; 1 shallot, coarsely chopped; 6 servings Crumbled queso fresco or shredded sharp white Cheddar; 2 Tbsps sherry vinegar; 59 milliliters vegetable juice or tomato sauce; 3 Tbsps vegetable oil

Meatless Taco Salad might be just the Mexican recipe you are searching for. One serving contains 549 calories, 16g of protein, and 38g of fat. This recipe serves 6. Head to the store and pick up banana pepper rings, place the basil, mexican oregano, and a few other things to make it today. It works well as a main course. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

Whisk up the Chermoula Sauce with the vinegar and vegetable juice. Store in the refrigerator until ready to serve.

Ingredients you will need

Vegetable Juice

Vinegar

Sauce

Equipment you will use

Whisk

For the taco topping: Char the poblanos over a flame on a gas burners or char under the broiler until the skins are blackened all over.

Ingredients you will need

Poblano Pepper

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Broiler

Place the peppers in a bowl. Cover and cool the peppers slightly. Then peel and seed the peppers, and chop. Reserve for later use.

Ingredients you will need

Peppers

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Bowl

Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more.

Ingredients you will need

Mushrooms

Corn

Cooking Oil

Add the garlic, onions, oregano, chili powder and some salt and pepper. Cook until the onions are tender crisp, couple of minutes, then deglaze pan with the beer.

Ingredients you will need

Salt And Pepper

Chili Powder

Oregano

Garlic

Onion

Beer

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Frying Pan

Add the tomatoes and poblanos, and cook to just heat through. Turn off the heat and cool. Store in the refrigerator for a make-ahead meal. Reheat over medium-high heat until just hot through.

Ingredients you will need

Poblano Pepper

Tomato

To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad. Top with Tortilla Strips, cheese, peppers and scallions.

Ingredients you will need

Tortilla Strips

Green Onions

Lettuce

Peppers

Cheese

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Bowl

Pour the dressing evenly over top and serve.

Preheat the oven to 400 degrees F.

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Oven

Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp.

Ingredients you will need

Cooking Spray

Coriander

Tortilla

Cumin

Salt

Equipment you will use

Baking Sheet

Oven

Equipment

Ingredients

Servings:

6servings

Pickled jalapeno pepper rings or banana pepper rings 6servings

Place the basil, cilantro, mint, EVOO, jalapenos, garlic, shallots, lime juice and some salt and pepper in the food processor and pulse to finely chop, about the same as a loose pesto 118milliliters

beer 340grams

button mushrooms, quartered 425grams

diced tomatoes or tomatoes with green chiles 1Tbsp

chili powder, such as Gebhardt's 473milliliters

corn kernels (about 4 ears corn)8

corn tortillas 118milliliters

About EVOO 118milliliters

fresh basil 118milliliters

fresh cilantro 59milliliters

fresh mint 1clove

garlic, grated or chopped 3cloves

garlic, chopped 6servings

Ground coriander 6servings

Ground cumin 2

to 3 jalapeno peppers, seeded and coarsely chopped 1

Juice of lime 1teaspoon

dried Mexican oregano 2

poblano chiles 1

red onion, chopped 2

romaine hearts or 1 head of iceberg lettuce, chopped 6servings

Salt and freshly ground black pepper 6servings

Scallions 1

shallot, coarsely chopped 6servings

Crumbled queso fresco or shredded sharp white Cheddar 2Tbsps

sherry vinegar 59milliliters

vegetable juice or tomato sauce 3Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.