Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

These aren’t much to look at, but I guarantee you that everyone is going to love them! Quite possibly one of Todd and my favorite meals, these tacos are so quick and easy to whip up. Perfect for a busy weeknight. Oliver really enjoyed putting the lettuce on the tacos too, so kid-friendly! Yay!

Have you watched the Tidying Up with Marie Kondo show on Netflix? I read her book several years ago and still fold my clothes in her very particular way, even though I found the book to be slightly absurd. We watched the show a couple weeks ago and pretty much turned our house upside-down. I don’t know what it was about actually watching her go through with people and help them ‘tidy up’ but it really made an impact on us. If you haven’t seen it, it’s definitely worth the watch! Okay, PSA over. Now it’s taco-time!!

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'

By Kathleen @ Produce On Parade

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Ingredients

• 1 tbsp olive oil
• 1 15 oz can of sweet corn, drained well
• 2-3 small zucchinis, diced small
• 1 15 oz can of chickpeas, drained and rinsed
• 1 ¼ cup whole raw walnuts
• 2 ½ tbsp soy sauce
• 1 tbsp ground cumin
• 2 tsp chili powder
• 2 tsp garlic powder
• ½ small head of romaine lettuce, chopped
• 20 cherry tomatoes, halved
• ⅓ cup fresh cilantro, chopped
• 8-10 taco-size flour tortillas
• Sprinkle of shredded vegan mozzarella
• Spoonful of salsa, to taste

Ingredients

1. Over medium, heat the oil in a large frying pan. Once hot, saute the corn and zucchini for about 5 minutes, stirring occasionally, until they begin to brown. Remove from heat and set aside.
2. While the veggies fry, place the chickpeas through the garlic powder into a food processor. Pulse several times, until the mixture resembles taco meat. There should be small chunky bits of walnuts and chickpeas, and the spices should be well blended. Transfer to a microwave safe bowl.
3. Prep the veggies. Microwave the taco meat for about 1-2 minutes, until warm. Heat the stack of tortillas in the microwave for about 15-30 seconds, to heat.
4. To assemble the tacos, place lettuce on one taco, followed by taco meat and pan-fried veggies and then the remaining veggies. Top with a sprinkle of shredded vegan mozzarella and a spoonful of salsa, to taste, on each taco. Divide the fillings evenly between all the tortillas. Serve hot.

Prep time: 10 minutes
Cook time: 5
Total time: 15
Yield: 8-10 tacos

Black Bean, Corn & Red Rice Enchiladas

I sense another quiet day here at Produce On Parade. Quiet, yes, but not without a great recipe. Enchiladas! I haven't posted an enchilada recipe yet, so here's my gift to you. I know you'll love them as much as I do. They're vegan, cheesy enchiladas made with a from scratch enchilada sauce. Easy and full of good for you vegetables! 

“Wrong is wrong even if everyone is doing it; right is right even if no one is doing it. ”

— Saint Augustine of Hippo

Look how cozy the enchis are, all snuggled up in the dish! With a warm blanket of homemade enchilada sauce, I might want to jump in too!

print recipe

Black Bean, Corn & Red Rice Enchiladas

by Katie @ Produce on Parade September-26-2014

These are vegan, cheesy enchiladas made with a from scratch enchilada sauce. They're easy and full of good for you vegetables! NOTE: Feel free to use an rice you like!

Ingredients

• -- Enchilada Sauce --
• 1 cup water
• 1 15 oz. can of diced tomatoes, undrained
• 3 Tbsp. chili powder
• 2 Tbsp. tomato paste
• 3 whole garlic cloves
• ½ tsp. onion powder
• ½ tsp. kosher salt
• ¼ tsp. ground cumin
• 2 Tbsp. olive oil
• 2 Tbsp. all-purpose flour
• -- Enchiladas --
• 2 cups cooked red rice
• 1 15 oz. can black beans, rinsed and drained
• 1 cup frozen sweet corn
• ½ cup chunky salsa
• 1 package of shredded cheddar vegan cheese (about 2 cups), divided
• 6 medium sized flour tortillas
• 6 Tbsp. sour cream
• ¼ cup fresh cilantro, chopped (optional)
• 1 avocado, sliced
• 1 fresh tomato, diced

Instructions

First, cook your rice according to package to yield 2 cups, if you don’t already have some on hand (I like to make mine in large batches and freeze it for later).In a blender, add all the enchilada sauce ingredients except for the oil and flour. Blend on high for a couple of minutes until completely smooth.In a small saucepan, heat the oil over medium-low. Add the flour and whisk well, then add the sauce to the pan and heat over low whisking occasionally. You may need to add a bit of additional water to get the desired consistency. It should be quite thick, but actually flow a little. In a large mixing bowl, combine the rice, beans, corn, salsa, and 1 ½ cups cheese. Mix well, then add in ½ cup of the sauce and mix again.Preheat oven to 350 F and coat a 9 x 13 in baking dish with a nonstick cooking spray. Divide the bean and rice mixture into 6 tortillas, fold into small burritos, and arrange in the baking dish. Cover evenly with the remaining enchilada sauce and bake at 350 F for 25 minutes. Remove from oven and cover with remaining cheese. Bake for 10 additional minutes, then remove from oven and allow to rest for 5 minutes.Garnish each enchilada with 1 Tbsp. of sour cream, some cilantro, a few slices of avocado, and diced tomato. Serve hot.

Details

Prep time: 5 mins Cook time: 35 mins Total time: 40 mins Yield: 6 enchiladas

Good Deed of The Day

Did you know this?

Dutch Word of The Day

Black beans --> zwarte bonen (svar-teh bone-eh)

Summer Corn, Avocado & Black Bean Salad

Did you see the article in the Washington Post about the study that was done at Harvard showing that red meat is possibly linked to breast cancer. It's my mammographer duty to show you why eating animal products/flesh is no bueno for your lady lumps. 

“Scientists suspect proteins in red meat speed up cell division and tumor growth; chemicals such as nitrates in processed meats are already classified as probable carcinogens.”

— The Washington Post

"Yummmm, more carcinogens please." Said no one ever. Don't take my word for it, take the Harvard researchers'. Read the article here. Moving on, guess what? It's time for our mandatory, weekly consumption of legumes! Are you as excited as me? Because you should be...

MMmmmmmm...plants. Especially, this veggie salad. Oh yum. You guys, I could eat this all week long.

This salad couldn't be easier to throw together. Halving all the cherry tomatoes isn't the quickest thing ever, but you can do that plate trick with them. You know, where you place a plate on top of a bunch of them and run a knife through? Have you done that? I have not. It seems like a lot of work...nope, I'll just take the 45 minutes it takes to slice them all individually. I'm pretty sure I would slice my hand off if I tried the plate trick. I cannot be trusted. Besides, slicing them all is kind of therapeutic. You know what I mean.

So make this dish and get some free therapy at the same time. It's great all on it's on, as a sort of dip with chips, or even in a pita! Fresh and vibrant with creamy avocado, sweet corn, tart cherry tomatoes, black beans, and cilantro all in a tangy lemon dressing, it's an excellent dish to bring to a gathering! Share with your friends and family and let them see how awesome and wholesome vegan food can be. Enjoy!

Summer Corn, Avocado & Black Bean Salad

By Kathleen Henry - Produce On Parade

This salad is great all on it's on, as a sort of dip with chips, or even in a pita! Fresh and vibrant with creamy avocado, sweet corn, tart cherry tomatoes, black beans, and cilantro all in a tangy lemon dressing, it's an excellent dish to bring to a gathering! Share with your friends and family and let them see how awesome and wholesome vegan food can be.

Ingredients

• 1 15 oz. can of sweet corn (it’s better than frozen, trust me)
• 40 cherry tomatoes, halved
• 1 15 oz. can of black beans, rinsed and drained
• 2 ripe avocados, diced
• 1 red onion, finely diced
• 1/4 cup fresh cilantro, chopped (use the stems too!)
• 2 Tbsp. olive oil
• 1 lemon (or 2 limes), juiced
• 1-2 tsp. ground cumin, to taste
• 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper

Instructions

1. Prep all the veggies and cilantro and add them to a large serving bowl. Toss well to combine.
2. In a small bowl or measuring cup, whisk together the oil through the black pepper and pour over the veggie mixture. Toss gently to coat evenly and allow to rest for at least 10 minutes.
3. Store in the fridge and serve alone, with chips, or in a pita!

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Yield: Serves a crowd

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Save Money!

I buy my ground cumin here.

It’s only $0.69 per ounce vs $3.60 per ounce at our local grocery store, Fred Meyer!

More Salads and Sides

Southwestern Avocado Ranch Salad

Italian Potato Salad

Warm Balsamic Barley Salad

Thai Cabbage Salad

German Word of The Day

Gathering --> Zusammenkunft (pronounced: sue-summonkunft)

Good Deed of The Day

Today, make a conscious effort to not be negative towards yourself. Like, duh right? But no! It seriously takes some work not to throw little jabs at yourself! There are enough people in the word that can be cruel to you...don't let yourself be one of them. Love yourself!