Yeast-free Tacos (Yummy)

Yeast-Free Tacos
I often eat beans and tortillas, but this recipes makes it a meal. I love it!

Ingredients
1 can black beans
1/2 can diced tomatoes (italian flavor if possible)
1 cup shelled edemame
1 cup shredded veggies (I used brocoli slaw)
Salt and pepper
Season salt
1o corn tortillas (organic and yeast free)
4 T. coconut oil
Avocados

Instructions
Scoop the oil into a frying pan until it crackles. Place 3 small corn tortillas into the oil and hold them over in half. Cook for 2 to 5 minutes. Try not to burn. Place cooked taco shells to dry on a paper towel to drain extra oil.

While the tortillas are cooking, mix together the rest of the ingredients (except the avocados) and bring to a boil. Cook on medium heat for 5 minutes or until the shredded veggies are very soft. Drain some of the liquid. Cool to eating temperature. Fill the taco shells with about 2 tablespoons of mix. Top with chopped avocado and salt.

Lindsay's Taco Soup

Taco Soup

Brown:
1 lb hamburger
1 onion, chopped

Add:
1 can kidney beans, drained and rinsed
1 8 oz can tomato sauce (or V8)
1 4 oz can diced green chilies
2 14 oz cans diced tomatoes
1 15 oz can corn, drained and rinsed
2 c water
6 tsp taco seasoning

Simmer in crockpot until ready to serve.

Corn Bread

Combine:
1/2 c butter, melted
2/3 c sugar

Beat in 2 eggs.

Combine, and add into previous mixture:
1 c buttermilk
1/2 t soda

Add:
1 c yellow cornbread cornmeal
1 c flour
1/2 t salt

Stir just until blended. Pour into a 8X8 pan. Bake at 375 for 30 minutes, or until it begins to pull away from the sides of teh pan.

Pulled Pork Tacos

Combine in a crock pot, and mix well:
1/4 t oregano
1 t cumin
1/2 t cayenne pepper
1 t chili powder
3 bay leaves
3 small cans diced green chilies
1 jalapeno (seeded, wedged)
1 lg onion, wedged
2 stalks of celery
3 cloves garlic, chopped
salt and pepper

Place 1 5 lb Boneless Pork Roast on top of mixture. Salt and pepper it. Place whole garlic cloves, and 1/4 bunch fresh cilantro on top.

Cover and cook on low for 10-12 hours.

After cooking, remove the roast and stain the juice from the crockpot. Put liquid back in crockpot. Pull the pork (shred) and place back in with the juices.
Add 1 (14-16 oz) jar Mild Salsa Verde

Continue cooking covered for 2 hours.

Eat with fresh tortillas, black beans, avocado, and cheese.
Substitute allergy free condiments if needed.

Freeze leftovers for a quick meal!