Veggie Oat Taco Filling
- Number of Servings: 8
Ingredients
1 cup (237 ml) water1/4 cup (20 g) steel-cut oats1/4 cup (27.5 g) minced carrots1 tablespoon (15 ml) olive oil (*or use water to make no oil added)1/2 small onion, minced (about 1/4 cup [50 g])1/4 cup (37 g) minced green pepper2 cloves garlic, minced1 teaspoon chili powder1 teaspoon dried oregano1 teaspoon cumin1 (14 oz [500 ml]) can kidney beans, drained and rinsed1 tablespoon (15 g) chopped green chilies1 cup (67 g) minced kale (or other green)juice of 1/2 a lime2 tablespoons (2g) to 1/4 cup (4 g)cilantro, to tastesalt, to taste
In a saucepan, bring the water, oats and carrots to a boil, then turn the heat to low. Cook for
15 to 20 minutes or until the steel-cut oats are cooked through but still chewy.
While the oats are cooking, heat the olive oil in a large saute pan over medium heat. Add the
onion and saute until translucent, then add the green pepper, garlic and spices and cook for
another 2 minutes.
Once the oat mixture is cooked, add it to the saute pan and mix the oats in with the veggies.
You want to keep cooking until the oats dry out some and begin to separate. Keep cooking until
it starts to look like crumbles.
Mix in the kidney beans, green chilies and kale. Cook until the kidney beans are thoroughly heated.
Right before serving, add the lime juice, cilantro and salt. Serve in hard or soft taco shells, or in
burritos. They are also amazing on top of nachos.
Serving Size: Makes 8 servings
Recipe photo by Kate Lewis
15 to 20 minutes or until the steel-cut oats are cooked through but still chewy.
While the oats are cooking, heat the olive oil in a large saute pan over medium heat. Add the
onion and saute until translucent, then add the green pepper, garlic and spices and cook for
another 2 minutes.
Once the oat mixture is cooked, add it to the saute pan and mix the oats in with the veggies.
You want to keep cooking until the oats dry out some and begin to separate. Keep cooking until
it starts to look like crumbles.
Mix in the kidney beans, green chilies and kale. Cook until the kidney beans are thoroughly heated.
Right before serving, add the lime juice, cilantro and salt. Serve in hard or soft taco shells, or in
burritos. They are also amazing on top of nachos.
Serving Size: Makes 8 servings
Recipe photo by Kate Lewis
Nutritional Info Amount Per Serving
- Calories: 87.2
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 184.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 4.5 g
- Protein: 3.9 g