Living La Vida Holoka


Black Bean Taco Salad

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This colorful Black Bean Taco Salad is a flavorful fiesta for your mouth made with lettuce, black beans, veggies, cheddar cheese, tortilla strips, and a healthy taco seasoned dressing!

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Happy Cinco de Mayo!  Working from home on a daily basis, the days usually escape me anyway.  But with everything that’s going on now, I seriously have no idea what day it is or what time it is anymore.  So when I finally decided to break out my paper content planner again, I realized “Oh shoot!  Cinco de Mayo is coming up!” 

And here we are and I haven’t scheduled a damn thing related to this day.  Unless you count the Easy Buffalo Jackfruit Taquitos, which I didn’t plan for Cinco de Mayo.  I just really wanted taquitos.

Lucky for us, I remembered this salad when I was going through my brainstorming notebook where I jot down ideas for future posts.  The recipe is simple, you probably already have the ingredients on hand, and it’s healthy.  So if you’re anything like me and totally forgot that today was Cinco de Mayo, you could easily whip this up for dinner tonight and no one would know that you just added it to the menu!    

Black Bean Taco Salad

 
Since Cinco de Mayo has landed on Taco Tuesday this year, we’ve gotta do it up properly and make something taco inspired.  I mean, go ahead and live it up big with a proper taco!  But since I had all of these fresh ingredients on hand (hallelujah for fresh produce!), I’m paying homage to the taco – that spicy little handheld gem of a meal – in salad form.

Get your base of fresh and crunchy leafy greens.  Then, add some black beans for protein (you could toss in some chicken or steak, if you so desire).  After that, add some sliced peppers, green onion, olives, tomatoes, corn, and shredded cheddar cheese.  Toss it all together with a creamy salad dressing made with taco seasoning, plain Greek yogurt (or you could use sour cream), and salsa.  Top it off with some tortilla strips for a light and flavorful, plant based salad!


I made my own crispy tortilla strips in the air fryer.  It’s super easy to do!  Use a pizza cutter or kitchen scissors to cut corn tortillas into strips.  Then, spritz them with a little cooking spray.  Pop them in the air fryer for about 4-5 minutes, or until they’re crispy, and you’ve got some tasty tortilla strips to top salads and soups with! 

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Black Bean Taco Salad

Black Bean Taco Salad

Ingredients

    For the salad:
  • 4 cups lettuce
  • 1 cup black beans, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1/2 cup sliced mini bell peppers
  • 1/2 cup sweet corn kernels
  • 1/2 cup black olives
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup tortilla strips
  • 2 green onions, sliced
    • For the dressing:
  • 1 cup plain Greek yogurt
  • 1 tbsp. taco seasoning
  • 2 tbsp. salsa

Instructions

    For the salad:
  1. Place the lettuce in a salad bowl.
  2. Top with black beans, tomatoes, peppers, corn, olives, cheddar cheese, tortilla strips, and green onions.
    3. For the dressing:
  3. Add the Greek yogurt, taco seasoning, and salsa to a mason jar. Stir it up or add the lid and give it a good shake.
  4. Spoon over the taco salad.
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If you love a creamy salad dressing, you’ll love this creamy, taco seasoned dressing! It’s full of flavor and clings to every lettuce leaf!  Throw everything in a mason jar and give it a good shake.  Then, when you’re finished dressing your salad, you can toss the lid back on and store it in the fridge!


Now, all you need is an icy margarita and you’ve got a Cinco de Mayo party for your mouth! 

Did you make this Black Bean Taco Salad recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Easy Buffalo Jackfruit Taquitos

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These vegan Buffalo Jackfruit Taquitos are an easy, meatless snack or appetizer with just enough spice and a whole lot of crunch in every delicious bite!

This post may contain affiliate links. Making a purchase through one of these links helps support this blog.


One of the things I’ve truly missed during this period of quarantine is the ability to jump in the car at any moment and go to the store for ingredients.  If I had a recipe idea pop into my head, I would run to the store not too far from our house and load up on fresh produce and spices.  It might sound weird, but one thing I really miss getting is a big ol’ slice of fresh jackfruit.  And for cheap!  Sometimes it would be sweet and ripened and sometimes you would find one just unripened enough to turn into a savory dish!

If I wasn’t able to find a slice of unripened jackfruit, I would grab cans at Trader Joe’s or on Amazon.  So when all of this craziness started, I stocked up on the basics and, of course, a lot of pantry items.  A lot of people I know started craving junk food.  Me?  I started craving jackfruit!  I know!  I’m weird!  Since I wasn’t going back to the store anytime soon, I ordered a few cans off of Amazon. 


The first thing I made was jackfruit tacos.  So good and so easy!  A few weeks later, I decided to try making buffalo jackfruit taquitos.  I had ordered corn tortillas in my Hungryroot delivery specifically to make these and had a bottle of Frank’s Red Hot Buffalo Sauce in the fridge and a brand new one waiting to be cracked open!  If you can’t tell, we really like our buffalo sauce in this house!

Easy Buffalo Jackfruit Taquitos

 
Taquitos are really easy to make and especially these!  I drained and rinsed my can of jackfruit and added it to a skillet with olive oil.  Cover it up and let it cook until the jackfruit softens.  Once it softens up, you should be able to easily break it apart.  Then, I added a little more olive oil to the pan, along with onion and garlic.  After a couple minutes, I added in the buffalo sauce.

Corn tortillas can be a little firm, so I softened them up in the microwave for about 30 seconds.  Working one-by-one, I sprayed each side of the tortilla with cooking spray.  Then, I scooped some of the jackfruit mixture onto one half of the tortilla and rolled it up.  I used a toothpick to secure it at the seam and placed it seam-side-down on a baking sheet. I had just enough of the mixture to make eight delicious taquitos!

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Easy Buffalo Jackfruit Taquitos

Yield: 8

Easy Buffalo Jackfruit Taquitos

Ingredients

  • Extra virgin olive oil
  • 20 oz. can young jackfruit in brine, drained and rinsed
  • 1 clove garlic, chopped
  • 1/4 cup onion, chopped
  • 1/2 cup buffalo sauce
  • 8 yellow corn tortillas
  • Cooking spray

Instructions

  1. Preheat oven to 400 degrees.
  2. Heat about a tablespoon of olive oil in a skillet. Add the jackfruit and cover for about 10-15 minutes, or until it easily breaks apart.
  3. When the jackfruit has softened, add the garlic and onion. Cook until the onion softens and the garlic becomes fragrant, about 1-2 minutes.
  4. Pour in the buffalo sauce and stir just until combined. Remove the skillet from heat.
  5. Place the tortillas on a microwave safe plate and heat for 30 seconds.
  6. Working one-by-one, spray each side of a tortilla with cooking spray. Then, spoon a little of the buffalo jackfruit onto one half.
  7. Carefully roll up the tortilla and secure with a toothpick, if desired.
  8. Place on a baking sheet and bake for 18-20 minutes, or until golden brown and crispy.
  9. Serve with your choice of dipping sauces, like vegan cheese sauce, guacamole, and salsa.
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A note to my vegan friends: Frank’s Red Hot Buffalo Sauce is actually vegan despite “butter flavoring” being one of its ingredients!  So this is a completely vegan dish!  I even served the taquitos with cashew cheddar sauce from my Hungryroot box and some quick, homemade guacamole!

There’s just enough spice to these taquitos, but you can adjust the amount of buffalo sauce to your preference.  These taquitos have plenty of crunch, too, making them a fun-to-eat snack, light lunch, or appetizer (if you’re like us and like to have appetizer nights sometimes). 


Did you make this Easy Buffalo Jackfruit Taquitos recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Jamaican Jerk Jackfruit Spaghetti Squash Bowls

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Spice up your meatless menu with this flavorful Jamaican Jerk Jackfruit served in easy, individual spaghetti squash bowls!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


My jackfruit obsession is still going strong!  It started last year when I randomly purchased a seasoned package of it from Whole Foods.  After making tacos with it, I couldn’t wait to try other recipes! 

Since then, I’ve prepared it from the fruit itself (bought in slices from a local grocery store) and have gone through many, many cans.  But I’ve only really used it in recipes like BBQ jackfruit sandwiches and Mexican inspired dishes.  

I was recently inspired to try a new jackfruit recipe when I purchased a bunch of seasonings from Flavor God.  I had bought a Jamaican Jerk seasoning and the first thing I thought to make with it was jackfruit stuffed spaghetti squash bowls.   


When you think of Jamaican Jerk, you probably automatically think “hot and spicy .”  I managed to make this recipe so it has just the right amount of heat.  The spiciness doesn’t take away from all the other flavors going on in this dish!  If anything, it gives it a nice kick! Plus, I’ve made it pretty easy to adjust the spice level depending on your heat preference.

I’ve also cut the spaghetti squash crosswise instead of lengthwise.  This is a trick I learned from my brother.  He told me that cutting it this way actually gives you longer strands of spaghetti squash.  And it turns each squash half into a perfect little bowl for serving! 

Jamaican Jerk Jackfruit Spaghetti Squash Bowls

 
Since all the flavor is in the jackfruit (it soaks it up like a sponge!), the squash bowls start out simple with a little olive oil and salt and pepper.  Then, to make the Jamaican Jerk style jackfruit, I first sauteed it in a little olive oil until it softened up enough to break apart. 

Once it started to look like shredded chicken/pork, I added in the garlic, onion, tomato paste, and other ingredients and let the jackfruit get a little charred around the edges.  The chopped jalapeño went in last so I could adjust the flavor easily. 

I scooped the jackfruit mixture into the spaghetti squash and served the bowls with lime wedges and cilantro for a final boost of freshness!  So good!

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Jamaican Jerk Jackfruit Spaghetti Squash Bowls

Jamaican Jerk Jackfruit Spaghetti Squash Bowls

Ingredients

  • Extra virgin olive oil
  • 1 spaghetti squash, halved with seeds cleaned out
  • 20 oz. jackfruit, drained and rinsed
  • 2 garlic cloves, chopped
  • 1/4 cup onion, chopped
  • 1 bell pepper, sliced
  • 3 tbsp. tomato paste
  • 1 lime, juiced
  • 2 tbsp. coconut aminos, or low sodium soy sauce
  • 2-3 tbsp. Jamaican jerk seasoning
  • 1 tsp. jalapeño, chopped
  • Optional toppings: lime wedges, fresh cilantro

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with foil.
  2. Carefully cut the spaghetti squash crosswise and scoop out the seeds.
  3. Brush the inside of the squash with a little olive oil and season with salt and pepper.
  4. Bake the squash for 40-50 minutes, or until softened.
  5. Heat 1-2 tbsp. olive oil in a large skillet over medium heat.
  6. Add the jackfruit and cook about 10-15 minutes, or until the jackfruit softens and can break apart easily.
  7. Add the garlic and onion and cook until fragrant, about 1 minute. Then, add the bell pepper.
  8. Stir in the tomato paste, lime juice, coconut aminos, and Jamaican jerk seasoning. Combine and cook until mixture has thickened and soaked into the jackfruit, about 2-3 minutes.
  9. Stir in the jalapeño and cook just until softened, about 2 minutes.
  10. Spoon the jackfruit mixture into the spaghetti squash halves. Serve with lime wedges and fresh cilantro.

Notes

To make your own Jamaican jerk seasoning, mix together 1 tbsp. dried thyme, 2 tsp. sugar, 1 tsp. allspice, 1 tsp. garlic powder, 1 tsp. salt, 1/4 tsp. cayenne pepper, and 1/4 tsp. black pepper. Adjust spice to your liking.

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If you’re purchasing jackfruit in cans, make sure you grab jackfruit in brine, not syrup.  The jackfruit in brine is the young fruit you want to use in savory dishes, like this one!  It’s meaty and doesn’t taste fruity in its unripened form.  It takes on the flavor of whatever you cook it in, so expect a ton of citrus zing and spice in this dish! 

Did you make these Jamaican Jerk Jackfruit Spaghetti Squash Bowls? Share your pic on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Plant Based Portobello Mushroom Tacos

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You won’t miss the meat in these fresh and tasty Plant Based Portobello Mushroom Tacos! They’re a flavorful, one pan, meatless twist on taco night!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


I had a conversation with a friend a couple weeks ago about portobello mushrooms.  She had posted a portobello dish on her Instagram account and we got to talking.  We both agreed that there’s no wrong way to make a portobello mushroom. 

They’re great stuffed, make an awesome pizza topping, and bulk up a grilled cheese in the most delicious way!  They’re wonderfully meaty, making them a great meat substitution.  Have you ever had a portobello mushroom burger?  If you haven’t and you like mushrooms, DO IT! 

One thing I hadn’t made before was portobello mushroom tacos.  My sister and I were talking about plant based recipes we should make and portobello mushroom tacos came up.  A few weeks ago, we finally made that recipe idea a reality!

Plant Based Portobello Mushroom Tacos

 
My diet isn’t as plant based as my sister’s, but I didn’t miss the meat in these tacos one bit!  I started the tacos by cooking the onions, garlic, and peppers first.   I wanted to get a nice char on the outside of the onions and peppers.  Once that was achieved, I added the mushrooms and covered them for a few minutes so they could soften up.  Then, I added in the coconut aminos, lime juice, and seasonings.  

The mushrooms soaked up all of those flavors and spices!  It was a fresh tasting taco, made even fresher by the semi-homemade taco shells I baked in the oven.  I used soft spelt tortillas, gave them a little char over my stove top, then hung them over my oven racks, and baked them until they got toasty and golden brown. 


We assembled our tacos by adding a slaw mix into the taco shells first.  Then, we added the portobello mushroom taco mixture and topped it off with an extra squeeze of lime juice, some fresh cilantro, and a splash of hot sauce!  If you’re not on a plant based diet – or at least not a strict one – you could also top these with a dollop of sour cream and a sprinkle of cotija cheese. 

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Plant Based Portobello Mushroom Tacos

Plant Based Portobello Mushroom Tacos

Ingredients

  • Extra virgin olive oil
  • 1/2 red onion, sliced
  • 2 cloves garlic, chopped
  • 1 large red bell pepper, sliced
  • 3 portobello mushroom caps, cleaned with stems removed and sliced
  • 1 tbsp. coconut aminos
  • 1 lime, juiced
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • Pinch of cayenne pepper
  • For serving: soft tortillas, kale slaw mix, fresh cilantro, hot sauce, lime wedges

Instructions

  1. Heat about 1-2 tbsp. olive oil in a cast iron skillet over medium heat.
  2. Add the red onion and garlic, cooking until the onion begins to soften.
  3. Then, add in the red pepper, cooking until the onion and pepper begin to char. About 8 minutes total.
  4. Add in the portobello mushrooms and cover. Allow the mixture to cook covered about 3 minutes, or until the mushrooms begin to soften.
  5. Add the coconut aminos, lime juice, cumin, paprikia, and pinch of cayenne to the skillet. Stir and cook for about 2 more minutes. Then, remove the skillet from heat.
  6. Serve the taco mixture in tortillas with kale slaw mix, fresh cilantro, hot sauce, and lime wedges.

Notes

To make homemade taco shells: cook soft tortillas over an open flame just until they start to bubble and char on the outside. Preheat oven to 375 degrees. Drape the tortillas over the oven rack. Cook for 4 minutes, or until crispy and golden brown.

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Never cleaned a portobello mushroom before?  It’s easy!  Give the mushrooms a good rinse under the faucet and pat dry with a paper towel.  Then, pop off the stem and use a spoon to remove the gills underneath.  Once they’re scraped out, you can slice and cook!  

The mushrooms will soak up all of the coconut aminos and lime juice like a sponge, making them really tasty and flavorful!  If you don’t have coconut aminos, you can sub in a low sodium soy sauce instead. 


Did you make this Plant Based Portobello Mushroom Tacos recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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