The Plant-Based Kitchenista with Chef Kelley Williamson - A Mexican Fiesta: Tacos, Guacamole & Rice

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There is nothing better than enjoying a Mexican fiesta whether for dinner or on a Sunday watching football.

Please join Chef Kelley, the Plant Based Kitchenista who will show you how to make delicious plant-based tacos with all the fixings, including guacamole and a side of Spanish rice. There is nothing better to enjoy for lunch or dinner when the weather is chilly.

About Chef Kelley:

Kelley Williamson is a Plant-Based Chef and a Certified Food for Life Instructor through the Physicians Committee for Responsible Medicine (PCRM) specializing in low-fat plant-based (vegan) cooking under the name Plant-Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services, and sharing food information, recipes and ideas through all of the classes that she teaches. Kelley has taught over 6,000 individuals about plant-based nutrition and has a passion for helping people heal through food.

Kelley has classes at Tagawa Gardens, Whole Foods, Natural Grocers, and her own “cook with me” cooking School. To find out more please go to: https://www.meetup.com/Denver-Healthy...

One of Kelley’s newest ventures is the Healthy Taste of Colorado which will focus on everything about cooking. This event will bring together chefs from local Colorado restaurants and celebrity chefs so that information and skills can be shared.

YouTube:    / @plantbasedkitchenista-chef2925   - Plant Based Kitchenista

Website: https://plantbasedkitchen.com/

Plant Based Tacos
(makes 4 to 5 servings)

Ingredients:
6 tablespoons vegetable broth
¾ cup diced onion
2 cloves garlic
1 cup red bell pepper, diced
2 14.5 ounce cans of diced tomatoes, squeeze all the juice out
1 tablespoon chili powder
1 tablespoon cumin
Sea salt and black pepper to taste
1 can dark red kidney beans, drained
1 can garbanzo beans, drained
8 to 10 hard corn taco shells or for less fat bake your own in the oven (corn tortillas). See directions below
2 cups of finely shredded lettuce
1 cup red or white onion, diced for garnish
4 plum tomatoes, diced for garnish
1 avocado, diced for garnish or guacamole (see recipe below)
Favorite salsa for garnish

Directions:
Preheat the oven to 350 degrees.
Heat the sauté pan and then add vegetable broth. Add the onion, garlic and red bell pepper and sauté for 10 minutes or until they are soft. Add the canned tomatoes (drained and juice squeezed out) to the pan and stir. Simmer, uncovered stirring frequently for about 10 minutes and then add the chili powder and the cumin. Stir in the kidney beans and chickpeas and simmer on low for about 10 more minutes.
Prepare the tacos: Wrap the corn tortillas (fresh) in a slightly damp towel and microwave for 25 seconds. Then place the corn tortillas on your oven racks so that they drape over the sides. Bake for 7 to 10 minutes until crispy.
Place 1/8 cup of the cooked vegetable mixture in to each taco shell. Top with shredded lettuce, tomatoes, avocado and favorite salsa.

Spanish Rice
(makes 4 to 5 servings)

Ingredients:
6 tablespoons vegetable broth
1 medium onion, diced (only 1 for entire recipe)
1 green/yellow or red pepper (or mixture), diced
½ to 1 jalapeno, diced (add to taste) (only 1 for entire recipe)
2 cloves garlic, minced
4 cups cooked brown rice
1 ½ cups diced tomato – keep liquid
1 teaspoon ground cumin
1 teaspoon ancho chili powder (or mild chili powder)
½ teaspoon chipotle chili powder (or more to taste)
½ teaspoon smoked paprika
Sea salt and pepper to taste

Directions:
Cook the brown rice according to package instructions.
Heat the vegetable broth in a nonstick skillet over medium high heat. Add the onions and sauté until the onions begin to brown. Add the pepper, jalapeno and garlic and sauté for another 2 minutes, taking care not to burn the garlic.
Add the remaining ingredients, stirring frequently for about 10 minutes. If it becomes dry add a little vegetable broth or the reserved tomato juice. Check the flavor and add sea salt and pepper to taste.

Guacamole
(makes 3 to 4 servings)

Ingredients:
2 avocados, diced
½ jalapeno, seeds and ribs removed and minced
½ cup red onion, minced
1 tablespoon lime juice
1 tablespoon lemon juice
1 clove garlic, minced
1 teaspoon favorite salsa
1 teaspoon garlic power
Sea salt to taste

Directions:
Scoop out all of the avocado and place in a medium bowl. Mash the avocado with the back of a fork.
Add in the rest of the ingredients and make sure that all things are well combined.
Refrigerate until ready to use.