Tacos
Tacos
I'll never make a traditional taco again! My daughter-in-law is a great cook, and elevated ordinary tacos to a splendiferous culinary delight! She used prepared tostadas, then piled on a base of Mexican street corn to kick it up a notch. Yum... For a special touch, add the creamy taco sauce (or just make a quicky with plant sour cream and taco seasonings). Supply cilantro, limes, Top with the usual suspects! Image by freepik
Total Time
45 min
Servings
8 servings
Ingredients
Mexican Street corn
Ingredients:
- 32 oz frozen corn, thawed
- 2 poblano peppers, chopped
- 1/2 medium yellow onion, chopped
- 1/2 cup vegan mayonnaise
- 1/2 cup tofutti sour cream
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne (optional)
- 5 oz queso fresco, grated or crumbled (hard to find a plant sub here)
- Tostados and desired toppings: chopped tomatoes, avocado, cilantro, lime slices, shredded plant cheese, beans, and creamy taco sauce (cheat by making with. 1/2 cup of plant mayo like Hellman's vegan mayo, 2 Tbsp water, 1 clove minced garlic, pinch salt, and optional taco seasoning or taco sauce).
Instructions
Instructions:
Preheat the oven to 350˚F
- Saute the onion and peppers in oil over medium heat.
- Pour the corn into a large casserole dish. Mix in the sauteed pepper and onion mixture.
- Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined. Add this to the corn, onions, and peppers.
- Bake for 30-40 minutes or until heated through and the sides begin to bubble.
- While baking, prepare black beans - place 1 can with 1/2 its juice in a saucepan and mash, heat until thickened; make a creamy taco sauce of tofutti plant sour cream and taco seasoning to taste, or jazz it up with creamy taco sauce recipe .
- Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro.
- Spoon over tostadas
- Serve with toppings