Name: Vegetarian Tacos with Mango Salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1 package Dr. Praeger’s Perfect Plant Based Grounds (2 squares); 3/4 cup tomato sauce; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 2 teaspoons chili powder blend (see note one below); 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 3/4 cup canned black beans, rinsed and drained; 12 mini soft tortilla shells, 6 regular sized tortilla shells or 6 hard tortilla shells, for serving; 2 mangos, diced small; 1 medium-size red onion, diced small; 24 cherry or grape tomatoes, halved; 1 large Hass avocado, cubed; 1 to 2 teaspoons chili lime seasoning (see note two below); the juice of 1 lime (optional); hot sauce, to taste; fresh cilantro leaves, to taste; lime wedges for freshly squeezed lime juice, to taste; sour cream, to taste; shredded cheese (Mexican blend would work great)

Vegetarian Tacos with Mango Salsa

These vegetarian tacos use Dr. Praeger’s Perfect Grounds to create the perfect taco filling. Serve alongside this fresh and citrusy mango salsa and dinner is served!

Ingredients

Tacos

1 tablespoon extra virgin olive oil
1 package Dr. Praeger’s Perfect Plant Based Grounds (2 squares)
3/4 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder blend (see note one below)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 cup canned black beans, rinsed and drained
12 mini soft tortilla shells, 6 regular sized tortilla shells or 6 hard tortilla shells, for serving

Mango Salsa

2 mangos, diced small
1 medium-size red onion, diced small
24 cherry or grape tomatoes, halved
1 large Hass avocado, cubed
1 to 2 teaspoons chili lime seasoning (see note two below)
the juice of 1 lime (optional)

Toppings (optional)

hot sauce, to taste
fresh cilantro leaves, to taste
lime wedges for freshly squeezed lime juice, to taste
sour cream, to taste
shredded cheese (Mexican blend would work great)

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9 days alternative meat beans chili Dr Praeger gluten free mango mayihavethatrecipe Meatless Mondays salsa skillet stove top

Directions

Heat olive oil in a large skillet. Place two frozen squares of Dr. Praeger’s Perfect Plant Based Ground. Cook on low-medium heat four minutes per side.
With the help of a wooden spatula or spoon, break down the plant-based ground until it resembles cooked ground beef.
Add tomato sauce, cumin, chili powder, onion powder, garlic powder and black beans. Cook for 10 to 12 minutes, stirring frequently.

Meanwhile, prepare the mango salsa. In a large bowl, add all of the ingredients and gently mix to combine.

Assemble the tacos by filling the tortilla shells with the cooked and seasoned Dr. Praeger’s Perfect Plant Based Ground. Top it with the mango salsa.
Serve these vegetarian tacos with the optional toppings on the side, so everyone can build their own taco to their liking.

Notes:

1. Chili powder: In the US, chili powder is generally a blend of spices that include ground chilies, and other spices such as cumin, garlic powder, and oregano etc which results on a mildly spicy chili pepper. In other countries chili powder is generally made with ground dried hot chilies, with different heat levels. Keep this in mind when using chili powder that is not made in the US.

2. Chili-Lime Seasoning: Salt content varies between the different chili-lime seasonings available in the market. We recommend you season the salsa with a smaller amount and adjust to your liking. We used Tajin for this recipe.

Description:

Sponsored by Dr. Praeger's

Explore

9 days alternative meat beans chili Dr Praeger gluten free mango mayihavethatrecipe Meatless Mondays salsa skillet stove top

Ingredients

Tacos

1 tablespoon extra virgin olive oil
1 package Dr. Praeger’s Perfect Plant Based Grounds (2 squares)
3/4 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder blend (see note one below)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 cup canned black beans, rinsed and drained
12 mini soft tortilla shells, 6 regular sized tortilla shells or 6 hard tortilla shells, for serving

Mango Salsa

2 mangos, diced small
1 medium-size red onion, diced small
24 cherry or grape tomatoes, halved
1 large Hass avocado, cubed
1 to 2 teaspoons chili lime seasoning (see note two below)
the juice of 1 lime (optional)

Toppings (optional)

hot sauce, to taste
fresh cilantro leaves, to taste
lime wedges for freshly squeezed lime juice, to taste
sour cream, to taste
shredded cheese (Mexican blend would work great)

Directions

Step 1 - Prepare the Plant-Based Ground

Heat olive oil in a large skillet. Place two frozen squares of Dr. Praeger’s Perfect Plant Based Ground. Cook on low-medium heat four minutes per side.
With the help of a wooden spatula or spoon, break down the plant-based ground until it resembles cooked ground beef.
Add tomato sauce, cumin, chili powder, onion powder, garlic powder and black beans. Cook for 10 to 12 minutes, stirring frequently.

Step 2 - Prepare the Mango Salsa

Meanwhile, prepare the mango salsa. In a large bowl, add all of the ingredients and gently mix to combine.

Step 3 - To Serve

Assemble the tacos by filling the tortilla shells with the cooked and seasoned Dr. Praeger’s Perfect Plant Based Ground. Top it with the mango salsa.
Serve these vegetarian tacos with the optional toppings on the side, so everyone can build their own taco to their liking.

Step 4 - About

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1 Comment

Chana Moskovits • 4 years ago

Great recipe!

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Vegetarian Tacos with Mango Salsa

Directions

Prepare the Plant-Based Ground

Prepare the Mango Salsa

To Serve

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