quick Archives | Stephanie Dreyer

quick Archives | Stephanie Dreyer

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This homemade pico de gallo is super easy (and fun to make with the kids). I made a batch for Taco Tuesday last week and it went really fast…made me wish I had doubled the recipe. There’s really nothing to it, just a few ingredients chopped up and mixed together. It’s best eaten the same day, but can keep if sealed in an airtight container for another day or so. It’s a great option for your arsenal of Cinco de Mayo recipes.

Quick & Easy Pico de Gallo

Ingredients

  • 2 Roma tomatoes , finely chopped
  • ½ yellow onion , finely chopped
  • 4 tablespoons cilantro , finely chopped
  • ½ the juice of 1 lime
  • Salt to taste

Instructions

  1. Combine all ingredients in a bowl and stir well to combine. Taste and add more lime juice and salt, as needed.

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Fiesta Dip

Ingredients

  • 1 can refried beans
  • 1/2 cup vegan sour cream (preferably Tofutti)
  • 1/2 cup guacamole*
  • 3/4 cup Daiya cheddar-style shreds
  • 1/2 cup chopped roma tomatoes
  • 2/3 cup sliced black olives
  • 1 cup "Fiesta" Vegan Ground Beef (saute 1/2 onion in 1 tablespoon olive oil with 1 package Beyond Meat Beefy Crumbles and 4 tablespoons of taco seasoning)
  • *For guacamole (mash 2-3 avocados with juice of 1 lime and salt to taste.

Instructions

  1. Spread the refried beans into an 8×8 glass or ceramic baking dish.
  2. Sprinkle the Fiesta Ground “Beef” on top of the beans.
  3. Layer the guacamole, and then the sour cream on top of the “beef.
  4. Add the tomatoes in another layer, followed by the black olives.
  5. Sprinkle the cheese over the top in one single layer.
  6. Bake at 350 degrees for 10-15 minutes until the cheese is melted and the dip is heated all the way through. Serve immediately with tortilla chips.

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