Vegan Eats and Treats

Summer Chick’n Tacos with Chunky Mango Salsa and Tex-Mex Style Rice and Beans 

Using Gardein’s Meatless Chick’n Strips, I created a summery flavorful taco that you and your family will love! 

Ingredients

1 package of Gardein’s meatless chick’n strips 

1 package of your favorite taco seasoning 

16 White corn tortillas (2 for each taco) 

Directions 

1. Add 1/4 cup of water into a skillet over medium heat, add in the Chick’n. Cook for about 5 minutes until it’s tenders and you are able to shred it. (Yes,this Chick’n can shred!) 

2. Add in another 1/4 cup water and your taco seasoning of choice (only use one package). Let cook for another 5 minutes over medium heat. Take off burner.

3. Assembly, stack two corn tortillas add your Chick’n, mango salsa, more fresh cilantro, grilled onions, and Mexican hot sauce, and a squeeze of fresh lime. 

Chunky Mango Salsa 

2 large mangoes diced 

1/4 red onion diced 

1 Small tomato diced 

1 jalapeño 

1/4 cup chopped cilantro 

Juice 1/2 lime 

Salt and pepper to taste 

Directions 

1. Dice all ingredients about the same size. Toss together with lime juice, salt, and pepper. (Tip: salsa is better when you let it sit over night in the fridge, so make it the day before. You’ll thank me later!) 

Tex-Mex Style Rice and Beans 

1 cup long grain white rice 

1 1/2 cups water 

1 package of taco seasoning of choice 

1 can rotel tomatoes drained 

1 can black beans drained 

1/2 cup of fresh or frozen corn 

Salt and pepper to taste 

1/2 tsp cumin 

Directions

1. In a medium sauce pan bring your rice, water, and taco seasoning to a boil. Reduce to a simmer and let cook for 20minutes. Take off heat. 
2. While rice is cooking in another sauce pan on medium low heat combine rotel, black beans, corn, and cumin. Let come to a simmer.
3. When rice is done mix rice and bean mixture together season with salt and pepper and serve!