Meghan Markle’s Meatless Tacos
Go to COOKING “Home & Family” for today’s recipe
1 red, yellow and orange bell pepper (or whatever looks freshest at farmers market…purely for color and taste but the kind are interchangeable)
3 or 4 cloves of garlic minced
YVES brand meatless ground meat (“Mexican” style or plain)
1 red onion
Black beans & quinoa (or brown rice)
Chopped romaine + chopped tomatoes (for salad)
Red chili flakes
Sweat half on red onion chopped for five minutes. Add three cloves of chopped garlic. Add meatless ground meat. Add bay leaf and ¼ cup of water to absorb the flavors. Add salt, pepper, cumin, oregano and crushed red chili flakes to taste. Keep adding water as needed to the mixture on low heat. Let it simmer and ad bay leaf for depth of flavor.
Meanwhile cook quinoa or rice and black beans on side. Add salt, pepper and cumin to taste. Add bay leaf to beans.
With coconut oil sauté sliced peppers and other half of onion sliced. Season with salt and pepper and sauté on high heat so the veggies keep some bite.
Warm corn tortillas.
Add meatless ground meat + sliced peppers and onions to each tortilla. Garnish and season with salsa, sliced avocado, etc.
Serve with quinoa and beans
Use any remaining sautéed peppers for the salad. Chop them and toss them with chopped romaine, squeezes of fresh lime, salt and pepper and a drizzle of olive oil + chopped tomatoes as a side salad if wanted.
(The flavor of the sautéed peppers makes it so you don’t need to make a proper salad dressing)