Vegetarian Black Beanhamburger Tacos Recipes

Steps:

• Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
• Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
• Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
• To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
• To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
• Mix all the ingredients together in a small serving bowl, whisking with a fork.
• This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

Steps:

• Over medium heat fry the garlic & peppers in the olive oil for 3 minutes.
• Add drained beans (reserve juice) and mash them, mixing in the peppers & garlic,.
• Add bean juice as needed for a nice consistency. Mix well & stir frequently.
• Heat the vegetarian hambugerr in a skillet over medium heat, stir frequently.
• When the beans are ready, the burger heated through assemble your tacos.
• Put 3 tbsp of beans in the bottom of the shell, add 3 tbsp burger, then the lettuce, tomatoes, cheese and salsa.
• Top with sour cream and sliced Avocado (if using) or serve your avocado on the side.
• Enjoy.

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Steps:

• Preheat oven to 300 degrees F.
• Combine peppers and onions in a nonstick skillet.
• Cover and cook over moderate heat until the vegetables begin to soften, about 5 minutes.
• Uncover and cook, stirring occasionally, until the veggies are tender but not mushy, about 5 to 10 minutes more.
• Season with chili powder and salt and pepper.
• Stack tortillas and wrap in aluminum foil.
• Heat in oven until hot throughout, 8 to 10 minutes.
• Heat the beans in a saucepan over moderately low heat.
• Set out bowls of cheese, lettuce, salsa, and sour cream.
• To assemble tacos, spread about 3 T of the hot beans on each tortilla. Top with 1/4 c of the veggies and fold in half to enclose the filling.
• Serve immediately.

Steps:

• In large fry pan, heat oil over medium heat.
• Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
• Add garbanzo beans, spices, and a couple tsp of salsa.
• Stir until heated through.
• I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
• It helps the shells from falling apart when you take the first bite.
• Remove from oven and top with your favorite toppings.

Steps:

• Prick the aubergines all over with a fork, then set over a medium gas flame (or on the coals of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and collapsing, about 20-25 mins. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Try to remove most of the skin, but don't worry if a few flecks remain.
• Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start to sizzle, add the onion and garlic. Fry for about 5 mins until fragrant but not coloured, then stir in the tomato purée and cook it down for a couple of mins.
• Add the tomatoes and dried oregano, and cook for a few mins more until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar, and cook, stirring, for 1 min, then tip in the cans of black beans, one drained and one still with its liquid. Squeeze over a little of the lime juice and cook for 5 mins until reduced and bubbling, then transfer to the oven and roast for 15-20 mins until deep, dark and fully reduced.
• Season with more lime juice, if you like, and spoon the aubergine mixture into the warm tortillas with the coriander, crumbled feta, lettuce and pink pickled onions to serve

Steps:

• Saute onion and garlic in oil until soft.
• Add next seven ingredients and simmer for 30 minutes.
• Serve with your favorite toppings or by itself with crusty bread and a salad for an easy filling vegetarian meal!
• This can also be thrown into a crockpot in the morning and cooked for 7 to 10 hours.
• Leftovers freeze well and are great for lunches.

Steps:

• Preheat the oven to 350 degrees.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the onions, garlic and peppers and cook, stirring occasionally, until they start to soften, about 10 minutes.
• Meanwhile, combine the beans, salsa, and optional cilantro in a microwave safe bowl and heat for about 2 minutes or until heated through.
• Add the tomatoes and sauté them for about 2 more minutes.
• Stand the taco shells up in a large casserole dish.
• Fill each taco shell with bean mixture, then veggie mixture, then cheese.
• Place the tacos in the oven and heat until shells are hot and crispy and cheese is melted, about 5-7 minutes.
• Take tacos out of the oven. Add sour cream and additional salsa, if desired.