Tex Mex Archives - Forks Over Knives

Fajita Pizza

Ellen Boeke — Tue, 27 Feb 2024 18:19:37 +0000

No need for tortillas when you want to enjoy the flavors of fajitas—this scrumptious Southwestern pizza serves up all your favorite fajita fillings on a hearty whole wheat crust. A zesty black bean mash stands in for traditional tomato sauce, while a colorful assortment of bell peppers, onions, and portobello mushrooms cooked in spicy seasonings adorn the creamy base. After baking it to golden-brown perfection, top the fajita pizza with a homemade lime crema and fresh cilantro leaves for the ultimate fusion of Tex-Mex and Italian favorites. Pro tip: You could also grill the veggies whole for an extra-smoky taste, then slice and toss them with the fajita seasoning.

For more inspiration, check out these tasty ideas:

Yield: Makes one 12-inch pizza

Time: 35 minutes

½ of a 12-oz. package firm silken tofu
3 tablespoons lime juice
½ teaspoon lime zest
¼ teaspoon garlic powder
3 to 4 tablespoons unsweetened, unflavored plant-based milk
2 cups multicolor bell pepper strips
1 4-inch portobello mushroom, sliced (2 cups)
½ cup sweet onion strips
2 teaspoons salt-free fajita seasoning
1 recipe Homemade Oil-Free Pizza Dough
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
¼ cup oil-free salsa
¼ cup chopped fresh cilantro
Lime wedges

Instructions

For Lime Crema, in a small food processor or blender combine tofu, 1 tablespoon of lime juice, the lime zest, and garlic powder. Process until smooth, gradually adding plant-based milk until crema is the consistency of sour cream. Cover and chill until ready to use.
Preheat oven to 400°F. In a large skillet cook the bell pepper, mushroom, onion, and fajita seasoning over medium-high 7 to 8 minutes or until vegetables are softened, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Place Oil-Free Pizza Dough on a large piece of parchment paper and roll into a 12-inch circle. Prick with a fork. Transfer dough (and parchment) to a baking sheet. Bake 8 minutes.
Meanwhile, in a bowl mash together beans, salsa, and the remaining lime juice. Spread bean mixture over crust, leaving a ½-inch border. Top with pepper mixture. Bake 8 to 10 minutes or until crust is golden and crisp. Drizzle with Lime Crema and sprinkle with cilantro. Serve with lime wedges and, if you like, additional salsa.

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Vegan Chili Mac and Cheese

Ellen Boeke — Mon, 19 Feb 2024 18:28:33 +0000

Serrano chiles add a relatively mild heat to this creamy chili mac ’n’ cheese, making it a family-friendly option for dinner. You can use chiles that rate higher on the Scoville scale if you like it hot, but make sure you don’t go too spicy and overwhelm the other flavors in this satisfying dish. Here, whole wheat elbow noodles are tossed in a simple dairy-free cheese sauce and peppered with sweet corn kernels, tender roasted bell peppers, and black beans for the ultimate Tex-Mex pasta dish. A touch of lime juice adds zesty acidity to the denser ingredients, and you could even top each portion with extra sliced chiles to dial up the heat. If you’re a fan of vegan comfort food, this recipe should be next on your list to try!

For more inspiration, check out these tasty ideas:

Spring Veggie Mac and Cheese with Vegan White Cheddar Sauce
Mac and Cheese with Roasted Veggies
Butternut Squash Mac and Cheese with Broccoli
Or take a look at our full collection of vegan mac n cheese recipes

Yield: Makes 10 cups

Time: 25 minutes

12 oz. dry whole wheat macaroni
1 cup frozen corn kernels
2 fresh serrano chiles, thinly sliced
2 teaspoons salt-free taco seasoning
1 recipe No Cheese Sauce
1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
½ cup chopped jarred roasted red peppers, drained
2 tablespoons lime juice
Sea salt, to taste
Lime wedges

Instructions

Cook macaroni according to package directions. Place corn and sliced chiles in a colander set in the sink. Reserve 1 cup pasta cooking water. Pour remaining pasta water and the pasta into colander to drain. Return pasta and vegetables to cooking pot.
Stir taco seasoning into No-Cheese Sauce. Add No-Cheese Sauce, beans, and roasted red peppers to pasta mixture. Toss to combine. Add reserved pasta cooking water a little at a time as needed to reach creamy consistency. Warm over medium-low until heated through, stirring occasionally. Stir in lime juice and season with salt. Serve with lime wedges.

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Spicy Black Bean Salsa

Cathy Fisher — Tue, 06 Feb 2024 18:33:42 +0000

Loaded with creamy black beans, sweet corn, and juicy tomatoes, this spicy bean salsa is the ideal Tex-Mex appetizer to serve at your next plant-based BBQ. Cumin, paprika, and chili powder—the trifecta of smoky spices—liven up this WFPB rendition of “cowboy caviar.” Serve this chunky black bean salsa on its own, with baked tortilla chips, or over baked potatoes. To serve as a smoother dip, place all of the ingredients in a food processor and pulse five or six times so the dip is creamier but still has some texture.

For more inspiration, check out these tasty ideas:

Yield: Makes 3 cups

Time: 10 minutes

1 cup fresh or frozen corn kernels
1 15-oz. can black beans, rinsed and drained (1½ cups)
1 cup chopped tomato
½ cup packed fresh cilantro, chopped
¼ cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon lemon juice
1 teaspoon chili powder
½ teaspoon regular or smoked paprika
½ teaspoon ground cumin
1 clove garlic, finely chopped

Instructions

Place corn in a fine-mesh sieve. Pour boiling water over corn; drain. Transfer corn to a medium bowl.
Add remaining ingredients to corn. Stir to combine. Serve immediately, or cover and chill until ready to serve.

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Tex-Mex Pita Pizzas

Darshana Thacker Wendel — Wed, 15 Aug 2018 17:59:07 +0000

When you have fresh pita bread on hand—or any other flatbread, for that matter—homemade pizza is just minutes away. Topped with a tasty corn and black bean combo, these Tex-Mex pita pizzas are assembled after the pita crusts have been crisped in the oven so they won’t get soggy.

We’ve kept the topping mild so it will appeal to adults and kids alike, but you can always adjust the heat level with the salsa you choose. To serve, cut each pizza into wedges or place whole on individual plates to be eaten with forks and knives.

Yield: Makes 6 small pizzas

1 cup chopped onion
1 cup chopped bell pepper, any color
2 cloves garlic, minced
½ teaspoon ground cumin
1 15-ounce can black beans, rinsed and drained
1 cup fresh or frozen corn kernels
6 6- to 7-inch whole wheat pita rounds
1 cup chopped avocado
1 cup oil-free salsa
2 tablespoons snipped fresh cilantro

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large saucepan, bring ¼ cup of water to a boil. Add the onion, sweet pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the beans and corn. Cook for 5 minutes more or until flavors are blended and beans and corn are heated through, stirring occasionally.
Meanwhile, place the pita rounds on the prepared baking sheets. Bake for 10 to 15 minutes or until lightly toasted.
Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro.

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