A Southwestern Supper

Portobello Mushroom Tacos

Portobello Mushroom Tacos from Forks Over Knives

Grilled mushrooms make a great filling for any number of wraps or tacos, and they’re so flavorful that you don’t need a lot to accompany them. Recipe from Forks Over KnivesThe Cookbook: Over 300 Recipes for Plant Based Eating All Through the Year *, copyright © Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment. Photos by Cara Howe. more→

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Garlicky Black Bean and Summer Squash Soft Tacos

Black bean and squash tacos

The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more flavor and color. These are  easy to make and even easier to serve, as everyone assembles their own tacos at the table. Photos by Hannah Kaminsky.

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Portobello Fajitas with Roasted Poblano Cream Sauce

Portobello Fajitas by Zsu Dever from Everyday Vegan Eats

The grilled, marinated Portobellos make a delicious fajita filling, and the creamy sauce makes any cheese or sour cream superfluous. If you don’t have a grill pan, use your broiler, an electric grill pan, or even a skillet. This recipe is from Everyday Vegan Eats* by Zsu Dever © 2014, Vegan Heritage Press. more→

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Quesadillas with Black Beans, Broccoli, and Portobellas

Vegan quesadillas with black bean, broccoli, and porobella

These generous quesadillas, filled with black beans, broccoli, and portobella mushrooms, make a substantial one-dish meal that’s easily completed with a simple salad on the side. Using a judicious sprinkling of vegan cheese make these extra yummy, but if you object to vegan cheese, skip it. Note, however, that there will be nothing “queso” about these quesadillas, which are essentially embellished grilled cheese sandwiches made with tortillas (and usually embellished with other ingredients).  more→

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Avocado and Sweet Potato Quesadillas or Soft Tacos

Vegan Sweet potato and avocado quesadillas

Combining sweet potatoes, avocados, and vegan cheese in soft tacos or quesadillas is downright sensuous. Whether you make these into soft tacos or crispy quesadillas, serve with plenty of napkins! For a bigger crowd or hungrier eaters, double the recipes, as these go down easy! Photos by Hannah Kaminsky.

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Super-Easy Black Bean and Fresh Veggie Tostadas

Black bean tostadas

Since tostadas are so simple, you hardly need a recipe. But I wanted to show just how super quick and easy it is to make a weeknight meal. This dish comes together in less time that it would take to drive down to the local fast food place to pick up take-out. It probably works out to be cheaper too! Contributed by Dianne Wenz, from VeggieGirl. more→

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Mashed Potato Burritos

Vegan mashed potato burritos and southwestern kale salad

Once you’ve got cooked or baked potatoes ready and mashed, these tasty burritos come together quickly. Serve with a simple bean dish if you’d like extra protein, and a salad. Pictured here is Southwestern-Flavored Kale Salad. Photos by Rachael Braun.  more→

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Portobello “Steak” and Pepper Fajitas

Portobello and Pepper Fajitas

Using different colors of bell peppers makes this dish absolutely stunning. You can also substitute 1 to 2 additional bell peppers in place of the mushrooms if you prefer. Recipe and photo courtesy of Lindsay S. Nixon, adapted from The Happy Herbivore Cookbook.* more→

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