Three quick and easy vegan Mexican and TexMex recipes! ProteinPacked Salsa, Savory Sausage + Tempeh Breakfast Tacos, and healthy White Bean +Kale Enchiladas! Recipes below! Shop the Mi Rancho Black Friday Sale here: https://shop.mirancho.com/collections... Use code NICOLE for 35% OFF!

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RECIPES IN THIS VIDEO:
✰ ProteinPacked Salsa
1/2 cup chopped tomatoes
1/4 cup diced red onions
1/3 cup corn
1 tbsp minced jalapeno
23 tbsp chopped cilantro
1 tbsp fresh lime juice
1/4 tsp kosher salt
1/4 tsp black pepper
1 jar salsa

✰ Savory Sausage + Tempeh Breakfast Tacos
3 tbsp olive oil, divided
1 package tempeh
1/3 cup crumbled vegan sausage or chorizo
2 scallions, chopped
2 cups diced yellow potatoes, about 34 medium sized potatoes
1 cup frozen cauliflower rice
1 tbsp taco seasoning
2 tbsp nutritional yeast
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
1/2 cup water
6 flour tortillas
1 cup salsa verde, divided
1 cup vegan cheddar cheese
vegan sour cream for serving

Add 2 tbsp of oil to the pan and crumble in the sausage and tempeh. Cook for 35 minutes then add the scallions, taco seasoning, nutritional yeast, turmeric, salt, and pepper. Cook for 1 minute.

Then add the cauliflower, potatoes, and water. Cover and cook for 810 minutes or until the potatoes are tender and the liquid is absorbed. Stir occasionally while it cooks. Then stir in half of the salsa and set aside to cool.

Preheat the oven to 400 degrees. Then add the filling to a tortilla, sprinkle with vegan cheese, and fold in half. Press down firmly to seal and place on a cookie sheet. Repeat with the remaining tortillas.

Brush the top of the tortillas with the remaining 1 tbsp of olive oil and bake for 10 minutes. Then gently flip and bake for 10 more minutes. Serve with the remaining salsa and vegan sour cream on the side. Enjoy!

✰White Bean +Kale Enchiladas
t tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup corn
4 cups chopped kale
1 tbsp taco seasoning
3 tbsp water
2 cans white beans, drained and rinsed
1.5 cups vegan cheddar cheese, divided
68 flour tortillas
1 jar salsa verde

Sauté the 1/2 of the onions in a large pan with olive oil. Reserve the remaining onion for topping later on.

Cook for 57 minutes on medium heat. Add the garlic and taco seasoning and cook for 1 minute. Then add the corn, kale, water, and white beans, then cover and simmer for 510 minutes or until the liquid is absorbed.

Preheat the oven 400 degrees. Then add the bean and kale mixture to a tortilla, top with a sprinkle of cheese and roll it up. Then place on a cookie sheet, fold side down, and repeat with the remaining tortillas.

Spoon 3/4 cup of salsa on top of the tortillas and sprinkle with the remaining cheese. Bake for 1520 minutes or till lightly crispy around the sides. Serve with more chopped onions and salsa on top! Enjoy!

✰ Green Quinoa Chili: https://nikkivegan.com/greenquinoac...
✰ PlantBased Queso Dip: https://nikkivegan.com/plantbasedqu...


S A Y H I
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✰ Recipe Blog: http://www.nikkivegan.com

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M U S I C
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F T C: this video is kindly sponsored by Mi Rancho.

I hope you enjoy these vegan recipes! Thank you for watching