Tortilla pie with greens, homemade sauce + pepitas (gluten-free, dairy-free, vegetarian)

Here’s a simple way to enjoy the taste of enchiladas while using any leftover cooked beans or cooked or raw vegetables hiding in your fridge (almost any bits work). If you have a round casserole dish about the size of the corn tortillas, the finished product resembles a deep-dish pie. For a milder allium flavor, use green onions or leeks, or sauté the onion and garlic before blending with the other sauce ingredients. To add a hot, smoky flavor, use chipotle chiles with or instead of the dried chiles. For crunch when serving, toast some additional tortillas and break into chips or serve with store-bought tortilla chips. Inspired by recipes from Decolonize Your Diet.

  • dried chiles, such as guajillo or ancho
  • onion, chopped
  • garlic, chopped
  • cilantro, chopped
  • tomatoes, fresh or canned, chopped
  • cauliflower florets, chopped
  • firm tofu, chopped
  • jalapeño chile, chopped
  • cooked beans (optional)
  • cumin powder
  • dried oregano
  • chopped pitted briny olives of choice (optional)
  • kosher salt
  • corn tortillas
  • greens (such as beet greens, chard, kale, or collards), stemmed and slivered
  • raw pepitas (pumpkin seeds)
  1. Toast the chiles whole in a dry pan over medium heat for a minute or so. Transfer to a heatproof container and submerge in hot water until soft, about 10 minutes. Stem, seed, and coarsely tear them, then add to a food processor or blender, reserving the soaking liquid if needed to thin the sauce.
  2. Preheat the oven to 375º. Add the onion, garlic, cilantro, tomatoes, cauliflower, tofu, jalapeño, beans, cumin, oregano, and olives to the food processor. Whirl into a coarse sauce, stopping to scrape down the sides of the bowl and to add some chile soaking liquid if needed to thin the sauce. Season to taste with salt.
  3. In the bottom of a casserole dish, spread a generous layer of sauce, top with a layer of tortillas, then continue layering with greens, sauce, and tortillas to fill the dish, ending with a layer of tortillas. Cover, place on a baking sheet, and bake until the sauce is bubbling, about 50 minutes. Uncover, flip over the top layer of tortillas, sprinkle a solid layer of pepitas over the soft sides of the tortillas, and bake until the pepitas are toasted, watching carefully that they don’t burn. Remove from the oven and allow to sit for a few minutes before serving.

Soft tacos filled with browned onions, peppers + mushrooms (gluten-free, dairy-free, vegetarian)

Do you have leftover rice, grains, beans, or lentils in your fridge? These tacos are a perfect way to use them at any meal and are oh so good, even if a bit messy.

  • extra-virgin olive oil
  • serrano chile or jalapeño chile, thinly sliced (optional)
  • onion, chopped
  • Padron, Guindilla, or green bell peppers, cut into small dice
  • mushrooms, chopped
  • cooked rice, grains, beans, or lentils or a mixture
  • fennel seeds
  • kosher salt and freshly ground black pepper
  • corn tortillas
  • avocado slices
  • store-bought or homemade salsa (optional)
  • hot-pepper sauce (optional)
  1. In a large frying pan over medium-high heat, warm the oil. Add the serrano, if using, in one layer and cook, undisturbed, until sizzling. Stir in the onion, peppers, and mushrooms. Lower the heat to medium and cook, stirring occasionally to scrape up the browned bits on the bottom of the pan, until completely soft and browned in places. Stir in the cooked rice, grains,  beans, and/or lentils. Add the fennel seeds and cook until the mixture is heated through. Season to taste with salt and pepper.
  2. During the last few minutes of cooking, warm the tortillas in a toaster or toaster oven or wrap in a kitchen towel and microwave. Fill the warm tortillas with the vegetable mixture, top with avocado slices, salsa, and hot-pepper sauce, and enjoy.

Breakfast rice bowl topped with avocado, pickled vegetables + fried eggs (gluten-free, dairy-free, vegetarian)

Any main course with eggs can be turned into a savory breakfast, like this vegetarian Korean bibimbap (inspired by a recipe from The Complete Vegetarian Cookbook written by the editors at America’s Test Kitchen). The quick-pickled vegetables add a lovely tang and crunch, and the eggs make it rich and satisfying. A great way to use leftover rice, brown-rice pasta, or Vietnamese rice noodles.

Pickled raw vegetables
  • raw vegetables (carrots, cabbage, green onions, red onions, sprouts, cucumber, sweet pepper, chiles, radishes or daikon, or your choice), cut into matchsticks or thinly sliced
  • vinegar (rice vinegar, white balsamic vinegar, or a combination)
Rice bowls
  • coconut oil, ghee, or olive oil
  • mushrooms, thickly sliced
  • garlic, minced
  • eggs
  • cooked brown rice, warmed
  • vegetables (cauliflower, broccoli, spinach, chard, or your choice), steamed or microwaved and cut into bite-sized pieces
  • avocado, pitted, peeled, and cut into chunks
  • toasted sunflower seeds
  • toasted sliced almonds
  • cilantro, chopped
  • toasted sesame oil
  • tamari, soy sauce alternative, or soy sauce
  • hot-pepper sauce
  1. To pickle the vegetables: Place the vegetables in a single layer, if possible, in a wide bowl or glass container and cover with a mixture of vinegar and a bit of water. Chill for at least 20 minutes to marinate.
  2. To prepare the rice bowls: Heat the oil in a large frying pan over medium heat. Add the mushrooms and cook until they release their juices and begin to brown. Stir in the garlic and cook for another minute or two. Transfer to a bowl and set aside.
  3. Fry, poach, or soft boil the eggs just enough to keep the yolks runny.
  4. Layer the rice, mushrooms, cooked vegetables, avocado, sunflower seeds, almonds, pickled vegetables, and cilantro in individual bowls, drizzle with sesame oil, tamari, and hot-pepper sauce to taste, and top with the eggs.

Easy breakfast tacos (gluten-free, dairy-free, vegetarian)

These tacos are a versatile, satisfying, and savory morning meal option and are great for a breakfast on the go or at home with your favorite morning beverage. The only filling that doesn’t work in these simple tacos is soup, but you can certainly slurp soup along with your breakfast tacos.

  • corn tortillas
  • possible fillings
    • hummus topped with tomato slices, sweet pepper strips, and/or cucumber spears
    • avocado slices or guacamole topped with tomato slices, cilantro sprigs, and/or a drizzle of hot-pepper sauce
    • store-bought or homemade nut or seed butter (such as almond, pistachio, cashew, peanut, or tahini)
    • cooked potato or sweet potato mashed with a pinch of kosher salt
    • roasted vegetables topped with fresh basil leaves
    • cooked lentils or beans topped with sweet pepper strips and a drizzle of hot-pepper sauce
    • tofu or hard-boiled egg mashed with chopped olives and prepared mustard of choice
    • any leftovers, such as fried rice, noodle dishes, vegetable stir-fries, etc.!
  • lettuce leaves (such as Little Gem, butter lettuce, or romaine)
  1. Warm the corn tortillas in the toaster oven, toaster, or microwave.
  2. Warm your filling in the microwave, if desired. Add your filling to half of each tortilla.
  3. Top with lettuce leaves, fold, and enjoy!

Please let me know any ideas you have for breakfast taco fillings that are dairy-free, vegetarian, and gluten-free.