Category: Mains

In a small bowl, add avocado, guacamole mix, and 1/2 teaspoon salt. Smash avocado slightly and combine. Set aside in refrigerator.

In a separate small bowl, mix together the tomato, red onion, lime juice, cilantro, jalapeño and 1/2 teaspoon salt. Reserve and store in the refrigerator.

Brush onion rings with oil and sprinkle with remaining salt.

Preheat grill for medium heat. Grill onions until lightly charred, about 2 minutes per side. Remove onions from grill, rough chop and reserve.

Cook Plant-Based Burgers as directed on package, using grill method. Lightly spray insides of hamburger buns with cooking spray. During the last 2 to 3 minutes of cooking, add buns to grill face-down and toast until golden brown.

Place burgers on bottom bun then top with spicy guacamole, Pico de Gallo, grilled onions, peppers and top bun. Serve.

Add the vegetable broth to a large pot on the stovetop and heat to a simmer.

While the broth is heating, add the oat milk or water, garlic, nutritional yeast, sunflower seeds, syrup, onion powder, chipotle powder and potato starch to a high powered blender and blend until smooth (this is all remaining ingredients under the “broth and seasonings” category above). Use more water or broth from the stovetop pot if necessary to blend. Add spice blend to the pot on the stove.

Wash and prepare the vegetables and add to the pot when done. Note that you can reserve the swiss chard or kale to add closer to the end of cooking if you prefer.

Bring to a simmer, and then allow to simmer for about 30 minutes, or until the potatoes and carrots are fork tender to your preference.

Serve on its own, over rice, or with tortillas.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.

Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.

Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.

Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

Add the oil, vinegar, cilantro/parsley, chili powder, garlic powder, dried oregano, ground cumin, salt and pepper to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1.5-2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade.

Place the bag in the refrigerator for at least 2 hours and up to 24 hours.

Cook the chicken however you’d like (grill, slow cook, pressure cook, or bake).

In a large, heavy pot, add 10 cups water, beef, garlic, bay leaves, and 1 1/2 tablespoons of salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking 1 1/2 to 2 hours or until the meat becomes tender.

In a blender, add the Serrano chiles, 1/2 teaspoon salt, and 1/4 cup water, blend until smooth, set aside.

Once meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn. Add the remaining 2 cups water, taste the broth for salt and season to taste. Bring up to a boil, reduce heat and continue cooking until potatoes are fork tender.

When potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm.

Add cabbage and 1/4 cup of cilantro to the soup. Cook for just another 15 to 20 minutes, until cabbage becomes tender, but is still crisp. Remove soup from heat and let sit for 15 minutes. Warm the tortillas on a hot comal or griddle and keep warm in a tortilla warmer.

Divide the soup into 8 bowls. Add corn and some of the meat to each bowl. Garnish with lemon wedges, cilantro, and Serrano salsa for some added spice.

Serve with warm tortillas, if desired.