Earlier this week, my other and I made vegetarian tacos. I like making them using Quorn grounds (a mycoprotein meat substitute that you can treat like meat), but since the pack is the equivalent of a pound of ground beef, it makes more than two people can eat by themselves. For the filling, I used the following recipe:
1 pkg. Quorn grounds
2 Poblano peppers, sliced thin
1 Med-large onion, sliced thin
1 pkg. Lawry's taco seasoning
1T Canola oil
1 can Ranch Style black beans
Some black pepper
The tacos were quite good, and we served them on toasted flour tortillas with melted sharp cheddar cheese. Since there was plenty left over, my other had the idea that we make nachos using the filling--it was a great idea. I started by lining the bottom of a 13"x9" baking dish with some pretty flat Tostitos tortilla chips and covered each with a generous spoon-full of filling. I covered the nachos with a decent blob of finely shredded cheddar cheese and a sprinklings of black pepper, coarse sel gris and chipotle chili powder, and baked it all at 300F for 15 minutes. They were pretty great, but we could have stood to have had a few more. If I had a large, flat, brimmed baking tray instead, I could have used less filling per nacho and extended the recipe a little.
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