Tacos

Loma Linda Layered Taco Dip

Layers of plant-based goodness that’s sure to be a hit at your next party!
This recipe makes 10 servings.
2 pouches Loma Linda Taco Filling
1 can vegetarian refried beans
8 ounces guacamole, fresh or store bought
1 cup plant-based sour cream
1 ½ cup salsa
1 ½ cup plant-based cheese
1 can black beans, rinsed
½ can corn (or fresh corn cut off the cob)
10-12 cherry tomatoes, cut into quarters
Handful cilantro, chopped
Tortilla chips for dipping!
Heat the Taco Filling according to package directions and let cool slightly.  In a large glass bowl, layer in this order:  refried beans on the bottom, then guacamole, sour cream, salsa, cheese. Top with the Taco Filling.  In a separate bowl, mix together black beans, corn, tomatoes and cilantro.  Add the black bean mixture as a border around the top of the dip, allowing the taco filling to be the star of the dish!  Serve with tortilla chips and dig in at your …

neat Mexican Quesadillas

neat Mexican Quesadillas
Serves 4-6
For Cinco de Mayo, or just any day of the year, celebrate Mexican flavors with this quick and easy recipe for cheesy, plant-based, protein-packed neat quesadillas!
1 package neat Mexican
2 tablespoons of oil
6 flour tortillas
3 tablespoons Plant-based butter
1 package plant-based cheese
Guacamole and/or Pico De Gallo for dipping
Heat a non-stick skillet over medium high heat, drizzle the oil in the skillet to prevent sticking.  Prepare neat crumbles according to package directions.  On a griddle or in a skillet heated to medium, butter one side of 2 tortillas.  Place the buttered side down of 1 tortilla on the griddle/skillet.  Sprinkle some cheese and top with neat, then add another tortilla (buttered side up).  Cook until golden brown, then flip to brown the other side of the tortilla.  Let cool 1 minute and then cut into triangles.  Serve it up with a dollop of guacamole and a side of pico …

Loma Linda Chipotle Bowl Enchiladas

Loma Linda Chipotle Bowl Enchiladas
Serves 4-6
Ole!  Jazz up our Chipotle Bowl with this easy recipe that will satisfy your family’s craving for a Mexican-themed dinner at home!
3 pouches Loma Linda Chipotle Bowl
1 28 oz can enchilada sauce
10-12 corn tortillas
1 8 oz package plant-based shredded cheese (your choice)
Preheat oven to 375.  Pour 1 cup of enchilada sauce into a 9 x 13 baking dish.  In a separate bowl, mix 1 cup of enchilada sauce with the contents of 3 pouches of Chipotle bowl and mix together. Heat all 10-12 corn tortillas in the microwave for 15-30 seconds, just until warm, so they roll without cracking. In the center of each tortillas, place a couple spoonfuls of the Chipotle Bowl, top with a sprinkle of cheese.  Carefully roll them up and place seam side down in the baking dish.  After all tortillas are in the dish, pour the remaining 1 cup …