My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Side Dishes

Fiesta Pasta

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I’ve been sitting on this recipe for a long time, like over a year. My apologies. I think you will agree that it is worth the wait. I’m the kind of girl who loves a vegan, gluten-free, nut-free pasta that tastes like it belongs in a restaurant. It’s also soy-free if that is important to you.

Fiesta Pasta is Vegan, Gluten-free, Dairy-Free and Nut-Free

What’s better than pasta? Pasta with Mexican flare. I often use macaroni noodles and call this Fiesta Mac but you use whichever noodles you like but if you are feeding toddlers small noodles are usually best.

Fiesta Pasta

Ingredients for the sauce

  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp Brown Rice Flour*
  • 1 tsp salt (optional)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 1/2 cups unsweetened plant-milk

Ingredients for the pasta

  • 1 package (16 oz) Gluten-Free Pasta (any shape)
  • 1 can black beans, drained and rinsed
  • 1 cup organic corn (I use frozen)
  • 1 cup diced tomatoes

*cornstarch can be used instead

Do

  1. Dump all of the dry ingredients for the sauce into a medium sauce pan on medium heat. Pour in 1/2 cup plant-milk and stir with a whisk.
  2. In a separate pot bring water to boil to cook pasta. Follow the package directions.
  3. Alternate between whisking the sauce and scraping the bottom with a silicone spatula. As the sauce thickens add another 1/2 cup of plant milk until the full 1 1/2 cups is used.
  4. Pour beans and corn into the pasta in its last few minutes of cooking time.
  5. Drain pasta (and corn and beans), pour Fiesta Sauce on top of pasta and mix well.
  6. Dump tomatoes on top and mix one more time.

Serve

Fiesta Pasta is perfect for a potluck and can be used as the Main Dish or a Side Dish! The Fiesta Sauce gives it just the right amount of cheezy flavor without the dairy. You can also add an 8 oz can of tomato sauce (no need to change other measurements, just cook it a bit longer) for a slightly more savory flavor.

This recipe made me fall in love with nutritional yeast all over again. You can easily alter it to suit your preferences.

Yield: 4 Servings

Fiesta Pasta

Fiesta Pasta is Vegan, Gluten-free, Dairy-Free and Nut-Free

Pasta with a Mexican flare! Fiesta Pasta is Vegan, Gluten-free, Dairy-Free and Nut-Free

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp Brown Rice Flour or Corn Starch
  • 1 tsp salt (optional)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 1/2 cups unsweetened plant-milk
  • 1 package (16 oz) Gluten-Free Pasta (any shape)
  • 1 can black beans, drained and rinsed
  • 1 cup organic corn (I use frozen)
  • 1 cup diced tomatoes

Instructions

  1. Dump all of the dry ingredients for the sauce into a medium sauce pan on medium heat. Pour in 1/2 cup plant-milk and stir with a whisk.
  2. In a separate pot bring water to boil to cook pasta. Follow the package directions.
  3. Alternate between whisking the sauce and scraping the bottom with a silicone spatula. As the sauce thickens add another 1/2 cup of plant milk until the full 1 1/2 cups is used.
  4. Pour beans and corn into the pasta in its last few minutes of cooking time.
  5. Drain pasta (and corn and beans), pour Fiesta Sauce on top of pasta and mix well.
  6. Dump tomatoes on top and mix one more time.

Notes

You can also add an 8 oz can of tomato sauce (no need to change other measurements, just cook it a bit longer) for a slightly more savory flavor.

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© Heather Mayes

Sweet and Tangy Pasta Salad is Potluck Heaven

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Are you a pasta salad kind of gal (or guy)? The boys in my house love this Sweet & Tangy Pasta Salad! It’s incredibly easy and a perfect dish to share at potlucks or cookouts.

We use gluten-free pasta because of my son’s wheat allergy. This recipe can be altered based on your available ingredients. I’ve add chickpeas to make it more of a “main dish” but we usually use it as a side dish.

Sweet and Tangy Gluten-Free Pasta Salad is picnic perfect

Sweet & Tangy Pasta Salad

Ingredients

  • 1 8 oz package pasta (we use gluten-free spirals)
  • 1 cup cherry tomatoes, sliced in halves
  • 1/2 cup diced cucumber
  • 1/4 cup red onion, diced
  • 1 recipe Sweet & Tangy Salad Dressing

Do

  1. Cook pasta according to package directions, set a time so you don’t over cook. You want an al dente pasta.
  2. While pasta is cooking prepare all of the veggies and salad dressing.
  3. When pasta is done drain it well and run it under cool water, drain again.
  4. Mix all veggies and salad dressing into the pasta.
  5. Refrigerate until ready to serve.

Serve

This pasta is best chilled but can tolerate being at room temperature for a little while. It would also be a good addition to a lunch box with an ice pack.

Sweet and Tangy Pasta Salad is perfect for potlucks! Its allergy-friendly and really easy to make.

This was perfect with our Vegan Barbecue Sandwiches. I definitely recommend taking this to a potluck, it will be a hit and it’s very allergy-friendly. You can also try my Potato Salad and Portobello Burgers.

Mexican Rice

by 22 Comments

This Mexican Rice recipe has been a family favorite for years! In fact, it is one of the first recipes I posted here and one of the first recipes my husband taught me to make when we got together.

Mexican Rice

I’ve seen this recipe discussed in online communities and while everyone said it was delicious some insisted it should be called Spanish Rice instead of Mexican Rice. If you have time to kill, feel free to google the difference, everyone has an opinion and everyone insists they are right.

This recipe was adapted from the recipe my husband grew up eating. When I started making it I removed the oil and started measuring the ingredients. At the time we lived in the South where Tex-Mex reigns. You can add optional veggies like onion, peas and carrots. I usually leave them out due to forgetfulness and ease.

I love adding cilantro though! Some people hate cilantro and that’s OK, it doesn’t need it.

When we started eating plant-based, I started making this with brown rice. It takes about 40 minutes to cook brown rice. Lately I’ve been making it with white rice because it cooks in only 20 minutes!

Mexican Rice

This recipe can be made with basic pantry staples and can serve 4 generously as a side dish. I’ll warn you though, if there is a little left it is really hard to save the leftovers without eating it straight from the skillet.

I love using it to meal prep because it reheats so well! I eat it plain with beans, in Taco Salads, Burritos and just about anything else you can think of.

Mexican Rice

Plant-Based Mexican Rice

Ingredients

  • 2 1/2 cups of water
  • 1 cup of short grain brown rice (or use long grain white rice for a quicker recipe)
  • 8 oz tomato sauce (you can make do with 6 oz if you need the extra 2 for Lentil Tacos)
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • handful of chopped cilantro, optional

Do

  1. Dump all of the ingredients except cilantro (is you are using it) into a skillet and turn on medium heat.
  2. Cover skillet with a lid and set timer for 45 minutes. OR, if using long grain white rice, cook for 20 minutes.
  3. When timer beeps give the rice a good stir. If liquid remains remove lid and let the rice cook a few more minutes to allow liquid to evaporate.

If using cilantro toss it on top and cover with the lid for a few moments.

Serve

This Mexican Rice is the perfect side dish to tacos, but can also be used in a Bean and Grain Bowl, burritos, or Taco Salad.

If you are looking for more delicious Mexican inspired recipes take a look at my Mexican Food Page or my Pinterest Board for Plant-Based Mexican Food.

Yield: 4 Servings

Mexican Rice

Mexican Rice

Mexican rice or Spanish rice? You decide!

Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 1/2 cups of water
  • 1 cup of short grain brown rice (or use long grain white rice for a quicker recipe)
  • 8 oz tomato sauce (you can make do with 6 oz if you need the extra 2 for Lentil Tacos)
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • handful of chopped cilantro, optional

Instructions

  1. Dump all of the ingredients except cilantro (is you are using it) into a skillet and turn on medium heat.
  2. Cover skillet with a lid and set timer for 45 minutes. OR, if using long grain white rice, cook for 20 minutes.
  3. When timer beeps give the rice a good stir. If liquid remains remove lid and let the rice cook a few more minutes to allow liquid to evaporate.
  4. If using cilantro toss it on top and cover with the lid for a few moments.

Notes

Serve as a side dish, in burritos or on taco salad

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Cilantro Lime Quinoa

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Do you want to know two words that make me swoon? Well I can think of several words but the two I’m referring to are cilantro and lime! I love them both but paired together they can take any dish to a new level. I’ve used the lime juice in the plastic lime and frozen cilantro and it was good but nothing compares to using fresh limes and fresh cilantro.

cilantro lime quinoa

I think the biggest reason is the fresh lime zest. My favorite zester is the Better Zester, it has a zest “catcher” that also measures the amount of zest. I’ve scraped off with zest off with a knife but my zester makes it much easier. I have more recipes coming that use a zester as well, here is a hint: Gluten-Free, Vegan, Lemon, Cake. I don’t want to be too obvious. 🙂

Cilantro Lime Quinoa

Ingredients

  • 2 cups uncooked quinoa
  • 3 1/2 cups of water (you may need a little more, have 4 cups available)
  • 2 limes (you’ll use about 1 Tbsp zest and 1/4 cup lime juice)
  • 1/2 tsp salt (optional)
  • 1/4 to 1/2 cup cilantro

Do

  1. Rinse your quinoa well then cook it in a pot with 3 1/2 cups of water over medium heat. Cover with a lid.
  2. While the quinoa is cooking zest limes then squeeze the juice into a cup or bowl. You will want to remove any seeds the squeeze out. Also chop cilantro, I prefer to use only the leaves because I don’t like using the stems. Set all of this (zest, juice, cilantro) to the side.
  3. After about 15 minutes check on the quinoa. When it is mostly done and all of the water has been absorbed pour the lime juice, zest and cilantro into the pot (add salt if desired) and stir well. Cover with the lid and let it cook for about 5 more minutes. Use more water if needed.

Serve

I love Cilantro Lime Quinoa with Unfried Black Beans and fresh salsa but you can use your imagination. If you think the quinoa is drying out too fast feel free to use more water, I thought it soaked up the lime juice better by using less. This recipe is difficult to mess up.

This post is shared at Plant-Based Potluck Party Link Up

Unfried Black Beans

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Do you like black beans? How about refried beans? Then you have to try unfried black beans!

Unfried black beans are cooked black beans that are seasoned and served without frying. Black beans are loaded with nutrients such as protein, fiber, vitamins and minerals. By avoiding frying, you eliminate the need for oil. I’ve cut oil out of my diet completely and don’t miss it at all.

Easy Unfried Black Beans

This recipe highlights the natural flavor of black beans that can be incorporated into a variety of meals. Serve them with tacos, burritos, salads, wraps or empanadas. The adaptability makes unfried black beans convenient for quick meals when cooking for one or a large crowd.

Of course unfried black beans are great as a stand alone side dish too. They are also ideal for meal prepping and can be eaten hot or cold. I like to make a batch on Sunday to eat in various dishes throughout the week.

unfried black beans

Ways to Eat Unfried Black Beans

Here are a few ideas to get you started, but the possibilities are endless when it comes to incorporating unfried black beans into your meals. Get creative!

  1. Tacos: Fill soft or hard taco shells with unfried black beans, shredded lettuce, diced tomatoes, sliced avocado, and the rest of your favorite taco toppings.
  2. Burrito Bowl: Create a customizable burrito bowl by layering unfried black beans with cooked rice, sautéed vegetables (such as bell peppers and onions), shredded lettuce, diced avocado, and a drizzle of chipotle sauce.
  3. Soup: Blend unfried black beans with vegetable broth, garlic, onions, and spices (such as cumin, chili powder, and paprika) to make a creamy and comforting soup. Serve hot with a garnish of chopped cilantro and a squeeze of lime juice.
  4. Quesadillas: Spread unfried black beans onto a tortilla, top with diced onions, and sliced jalapeños if desired. Place another tortilla on top and cook in a skillet until golden and crispy. Cut into wedges and serve with salsa and guacamole.
  5. Dip: Blend unfried black beans with garlic, lime juice, cilantro, and your favorite spices to make a flavorful dip. Serve with tortilla chips, carrot sticks, cucumber slices, or bell pepper strips for dipping.
  6. Stuffed Bell Peppers: Fill halved bell peppers with a mixture of unfried black beans, cooked quinoa or rice and diced vegetables. Bake until the peppers are tender and the filling is heated through for a wholesome and satisfying meal.
  7. Avocado Wrap: Spread mashed avocado onto a whole wheat wrap, top with unfried black beans, shredded lettuce, diced tomatoes, and a drizzle of hot sauce or your favorite dressing. Roll up tightly and slice into pinwheels for a nutritious lunch or snack.
  8. Sweet Potato Hash: Sauté diced sweet potatoes, onions, and bell peppers until tender, then add unfried black beans and season with spices like smoked paprika, cumin, and garlic powder.

Unfried Black Beans Recipe

Ingredients

  • 2 cups cooked black beans
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt (optional)
  • 1/8 to 1/4 cup water (as needed)

Instructions

Step 1 – Add to Food Processor

Put beans and spices in food processor or Blendtec.

Step 2 – Blend

Process 15 to 20 seconds. Scrape down the sides and process until beans are smooth. Add water and blend again as needed.

Step 3 – Serve

Once cooked, you can serve the unfried black beans immediately, or allow them to cool for a firmer texture. They are delicious both hot and cold.

Can I Use Canned Black Beans?

If you only have canned beans, drain and rinse them. Then follow the recipe as instructed. Most cans only contain about 1 1/2 cups of beans, so you may want to reduce the spices and omit the salt entirely.

Storage

Store unfried black beans in an airtight container in the refrigerator for up to 5 days.

More Versatile, Plant Based Mexican Recipes

If you like this recipe, you’ll love these versatile, Mexican inspired meals too:

Yield: 2 Cups

Unfried Black Beans

unfried black beans

Skip the oil but not the flavor with unfried black beans. This dish is great alone or served in burritos, tacos, wraps, salads, and more.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 cups cooked black beans
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt (optional)
  • 1/8 to 1/4 cup water (as needed)

Instructions

  1. Put beans and spices in food processor or Blendtec.
  2. Process 15 to 20 seconds. Scrape down the sides and process until beans are smooth. Add water and blend again as needed.
  3. Serve hot or cold.

Notes

To use canned beans, drain and rinse them. Then make continue with the recipe as instructed. Most cans only contain about 1 1/2 cups of beans, so you may want to reduce the spices and omit the salt entirely.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Taco Potatoes

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She shoots, she scores! Yes, this recipe was a huge success in our house. I’ve made it many times but never shared it with you. Well, today is your lucky day. This recipe was inspired by Laura at Heavenly Homemakers and her recipe for Taco Potatoes. She includes meat, heavy cream and cheese in her recipe, so I’ve adapted it to make it plant-strong!

Combining potatoes with the vibrant, bold flavors of tacos results in a dish that’s both satisfying and exciting: taco potatoes. This delightful fusion offers a new way to enjoy the essence of tacos while embracing the heartiness of potatoes.

Toppings and Garnishes

Just like traditional tacos, the topping possibilities for taco potatoes are endless. Here are a few ideas to inspire your creativity:

Salsa: Fresh salsa, whether it’s a classic tomato salsa or a fruity mango salsa, adds a refreshing burst of flavor and juiciness.

Avocado or Guacamole: Creamy avocado or guacamole brings a smooth texture and a hint of luxury to the dish.

Jalapeños: For those who love a bit of heat, sliced jalapeños are the perfect addition.

Cilantro and Lime: Fresh cilantro and a squeeze of lime juice add brightness and elevate the overall flavor profile.

A Crowd-Pleaser

Taco potatoes are a surefire way to please a crowd, whether you’re hosting a casual get-together, a family dinner, or simply treating yourself to a flavorful meal. Their customizable nature allows you to cater to different tastes and dietary preferences easily.

Family-Friendly Kids and adults alike will love taco potatoes. The fun, interactive nature of building your own taco potato with various toppings can make mealtime more enjoyable for everyone. It’s also a great way to introduce new flavors to picky eaters.

Perfect for Entertaining When entertaining, taco potatoes offer a convenient yet impressive option. Set up a taco potato bar with various toppings, and let guests create their own culinary masterpieces. This interactive setup not only ensures everyone gets exactly what they want but also adds an element of fun to the meal.

How to Make Taco Potatoes

Ingredients

  • Cooked Baked Potatoes (1 per person)
  • 2 cups Quinoa “Taco Meat” OR Quinoa-Lentil Tacos
  • 2 cups of cooked black beans OR 1 can of drained and rinsed beans (optional)
  • 1 cup salsa
  • 1/2 cup plain plant-based yogurt (optional)
  • guacamole (optional)
  • 1/2 cup corn

Instructions

Step 1 – Cut Potatoes

Cut cooked potatoes in half and scoop out some of the potato. I just cubed the potato for my kids.

Step 2 – Fill

Fill the void with beans and quinoa.

Step 3 – Add Toppings

Top with your choice of fresh salsa, plant-based yogurt (for a tangy topping reminiscent of sour cream), guacamole and corn.

Step 4 – Serve

My husband and I LOVED this! Our two year old mostly wanted to eat all of the fresh salsa but he did finish his potato and quinoa. The 4 year old probably would have done better if all of the food was separated, but he ate it. I call that a win!

Serving Suggestions

One of the great things about taco potatoes is their versatility in serving. They can be enjoyed in various forms, making them suitable for different occasions and preferences.

Loaded Taco Potato Skins Potato skins are an excellent way to serve taco potatoes as an appetizer or party snack. The potatoes are halved, scooped out, and then filled with a flavorful taco mixture. Topped with cheese and baked until crispy, these loaded potato skins are sure to be a hit at any gathering.

Taco Potato Bowls For a more substantial meal, taco potato bowls are a fantastic option. Start with a base of roasted or sautéed potatoes, then pile on your favorite taco toppings. This creates a hearty, satisfying dish that’s perfect for lunch or dinner.

Taco Potato Casserole A taco potato casserole is a great way to feed a crowd or enjoy leftovers throughout the week. Layers of seasoned potatoes, taco meat or a meatless alternative, cheese, and other toppings are baked together to create a comforting, flavorful dish.

Taco Potato Breakfast Who says tacos are only for lunch or dinner? Taco potatoes can make a delicious and hearty breakfast option. Add some black beans and avocado for a filling morning meal.

More Plant Based Dinner Ideas

If you like this simple recipe, check out these meal ideas too:

Taco Potatoes

Taco Potatoes

Taco potatoes are a delicious and innovative way to enjoy the beloved flavors of tacos with the comforting, hearty goodness of potatoes.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • Cooked Baked Potatoes (1 per person)
  • 2 cups Quinoa "Taco Meat" OR Quinoa-Lentil Tacos
  • 2 cups of cooked black beans OR 1 can of drained and rinsed beans (optional)
  • 1 cup salsa
  • 1/2 cup plain plant-based yogurt (optional)
  • guacamole (optional)
  • 1/2 cup corn

Instructions

  1. Cut cooked potatoes in half and scoop out some of the potato. I just cubed the potato for my kids.
  2. Fill the void with beans and quinoa.
  3. Top with your choice of fresh salsa, plant-based yogurt (for a tangy topping reminiscent of sour cream), guacamole and corn.

Notes

Mix and match any toppings you'd like to accommodate a range of taste and dietary preferences.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo