No Meat Tacos Recipes

Steps:

• In a small bowl, combine the first 7 ingredients; set aside. In a large bowl, combine the lettuce, tomatoes, beans and olives. Arrange lettuce mixture on 2 serving plates; top with guacamole mixture. Sprinkle with corn chips and cheese.

Steps:

• Slice off tops of garlic. Place in foil; drizzle with olive oil, salt, and pepper. Close foil loosely and place on grill.
• Remove most of husk from corn leaving only the thin pale green husk layer. Peel back husk removing silk; replace husk. Roast corn turning as needed (about every 2 minutes) until corn is golden brown, approximately 10 minutes. Remove from grill.
• Stack tortillas in foil; sprinkle with a little water from fingertips. Close foil and place on grill to warm.
• Whisk together in medium bowl olive oil, lime juice, orange juice, sea salt, pepper, and chile powder.
• While corn is still warm shuck and remove from cob. Mix with olive oil/lime juice mixture. Add red pepper, onion, and cilantro.
• Check the garlic - it's done when yields to soft pressure and is nicely browned. Squeeze out roasted garlic and spread on warmed tortilla. Fill tortilla with corn mixture. Add slices of avocado and garnish with tomatoes.

Steps:

• Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
• Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
• Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
• Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Steps:

• Mix together black beans, corn, and Rotel, and refried beans.
• Heat in microwave until warm.
• Fill taco shells and finish with spinach, cheese, and sour cream.