Quick Shrimp Stir Fry

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce. Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!) Ingredients in this shrimp stir fry This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!). Shrimp, fresh or frozen Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems Bell peppers: peppers are quick to cook and pack in the nutrients Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.

Shrimp Stir Fry

Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!)

Ingredients in this shrimp stir fry

This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!).

  • Shrimp, fresh or frozen
  • Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems
  • Bell peppers: peppers are quick to cook and pack in the nutrients
  • Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type of mushroom, like portobello, cremini, oyster, or maitake
  • Green onions: quick to cook and add a fresh flavor
  • Ginger (optional): fresh ginger root adds big flavor if you have it
Shrimp stir fry

More veggie ideas!

There are lots more veggies you can add to customize this shrimp stir fry. All you need to know is the relative cook time. But important: don’t overstuff your pan! More veggies is not necessarily better. Using too many makes them stack on each other and steam instead of stir fry, resulting in soggy veggies. You’ll want to use your largest skillet and approximately 6 to 8 cups of vegetables. Here are a few ideas for more veggies:

What shrimp to buy

There are lots of options at the store when it comes to shrimp! When you’re shopping for this shrimp stir fry, here are a few things to keep in mind:

  • Wild caught. Always opt for wild caught if you can afford it. It’s the most sustainable!
  • Find medium shrimp (or large). Medium shrimp is our favorite, because it’s bite-sized and distributes well with the veggies. Large works too! Medium is labeled as 41 to 50 count, and Large as 31 to 40 count (this indicates how many shrimp there are per pound).
  • Use tail on or peeled. Tail on looks nice, but you do have to remove the tails with your hands as you eat them! Peeled is nice, especially when serving kids.
  • Fresh or frozen. Both have essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
Shrimp stir fry

The stir fry sauce

This shrimp stir fry sauce is customizable to work for any stir fry! We made it first with our Tofu Stir Fry, then realized it would be delicious with just about any protein. Use this sauce for any stir fry that’s intended for 4 servings and 1 pound of protein, be it chicken, tofu, steak or shrimp. You can also make the sauce in advance: whip it up and store in a covered jar or container until you’re ready to cook. Here’s what’s in this sauce:

  • Soy sauce
  • Rice vinegar
  • Sugar
  • Miso
  • Cornstarch
  • Garlic powder

How to serve shrimp stir fry

Once you’ve whipped up this shrimp stir fry: how to serve it? Of course, you can add rice and call it a day. But here are a few more options for serving suggestions and side dishes to make it a complete meal.

Shrimp stir fry recipe

A few nutrition notes

Lastly, a few notes on nutrition! This shrimp stir fry is big on both flavor and nutrients! We like to design meals that add a big nutritional punch using our favorite go-to veggies. Here’s what to note:

  • Bell peppers are packed with vitamin C: 1 medium red bell pepper provides 169% of your daily vitamin C. So using two peppers in this recipe knocks this vitamin off the charts (source).
  • Broccoli is full of fiber and Vitamin C. 1 cup of raw broccoli has 2.3 grams of fiber (source) and 140% of your daily vitamin (source). This recipe uses about 4 cups.
  • You also get all the benefits of mushrooms, like anti-oxidants and Vitamin B (source).

This shrimp stir fry recipe is…

Gluten-free, dairy-free, and pescatarian.

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Shrimp Stir Fry

Shrimp Stir Fry (25 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.


Ingredients

For the shrimp stir fry

  • 3 tablespoons sesame oil
  • 1 pound shrimp, deveined and shelled (or tail on), wild caught if possible
  • 1 pound broccoli or broccolini (stem on), about 4 cups
  • 2 bell peppers, any color
  • 4 ounces shiitake mushrooms (optional)
  • 2 green onions
  • 1 tablespoon minced ginger, optional

For the stir fry sauce

  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 6 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon yellow or white miso
  • 2 teaspoons cornstarch (or arrowroot powder)
  • 1/4 teaspoon garlic powder

Instructions

  1. Thaw the shrimp, if frozen.
  2. Chop the veggies: Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on). 
  3. Make the stir fry sauce: Whisk together all ingredients until a smooth sauce forms.
  4. Cook the vegetables: In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to bowl.
  5. Cook the shrimp: Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp and green onions. Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Asian inspired

Keywords: Shrimp stir fry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pecan Crusted Salmon

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests. Here’s a meal that consistently makes everyone who takes a bite say Wow. Try this Pecan Crusted Salmon! It has an air of restaurant-style fancy, but it’s quick and easy to whip up on a weeknight. It takes basic salmon to the next level, coating it in a crunchy topping of nuts, seasoned breadcrumbs, and Parmesan cheese. The flavors are elevated enough for dinner guests, but also tasty enough for kids to shovel in bites. Pull it out for dinner guests or an easy weeknight meal…you choose! (And keep reading for a custom side dish that pairs beautifully.) What you’ll need for pecan crusted salmon Aside from the fish, all the other ingredients in this pecan crusted salmon are pantry ingredients! That makes this preparation great for if you’re looking for a great way to cook salmon but don’t want to think too hard. Once you’ve bought the Italian panko, you can keep it on hand for months. Here’s what you’ll need: Salmon (wild caught if possible, see below) Dijon mustard Honey Pecans Italian panko (see more below) Grated […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.

Pecan Crusted Salmon

Here’s a meal that consistently makes everyone who takes a bite say Wow. Try this Pecan Crusted Salmon! It has an air of restaurant-style fancy, but it’s quick and easy to whip up on a weeknight. It takes basic salmon to the next level, coating it in a crunchy topping of nuts, seasoned breadcrumbs, and Parmesan cheese. The flavors are elevated enough for dinner guests, but also tasty enough for kids to shovel in bites. Pull it out for dinner guests or an easy weeknight meal…you choose! (And keep reading for a custom side dish that pairs beautifully.)

What you’ll need for pecan crusted salmon

Aside from the fish, all the other ingredients in this pecan crusted salmon are pantry ingredients! That makes this preparation great for if you’re looking for a great way to cook salmon but don’t want to think too hard. Once you’ve bought the Italian panko, you can keep it on hand for months. Here’s what you’ll need:

  • Salmon (wild caught if possible, see below)
  • Dijon mustard
  • Honey
  • Pecans
  • Italian panko (see more below)
  • Grated Parmesan cheese (that’s the kind that’s the texture of sand, not shredded)
  • Salt and pepper
Pecan crusted salmon

What salmon to look for

The number one most important part of a salmon recipe? The quality of the salmon. Try to find the best quality salmon you can afford. Here are a few tips on locating a great piece of salmon:

  • Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
  • Fresh salmon is best. You can find decent frozen salmon. But for the very best salmon, buy it fresh from your local seafood counter.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Try to avoid Atlantic salmon as it is typically farmed salmon.

Italian style Panko, and a substitute

A key to this recipe? Italian-style Panko. Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. Italian panko is panko with herbs and salt added. You can also use breadcrumbs or Italian breadcrumbs here, but we like how panko give it just the right crunch. You should be able to find panko easily at your local grocery store. If you can’t find the Italian-style panko, you can do the following:

  • Use regular panko and add salt and Italian seasonings. Mix the 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil)
  • Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Pecan crusted salmon

Make it gluten-free

Panko is made from bread, so how to make this recipe gluten-free? Look for gluten-free panko or breadcrumbs in stores or online to make this a gluten free recipe. You can also omit the breadcrumbs, but keep in mind the topping will be less delightfully crunchy (but still delicious).

How to store pecans

Another key to this recipe: the pecans! The nuts are great for adding a bit of protein and crunch to the top of the salmon. We like to buy a nice big bag of pecans…but did you know it’s not best to store them in your pantry? Here’s how to keep them fresh longer:

  • Store pecans in the refrigerator for up to 6 months! Most people think of storing nuts in their pantry. But pecans stay freshest in your refrigerator! We place them in our cheese drawer.
  • Store pecans frozen for up to 2 years. Did you know you can freeze pecans? This extends the life for years. They thaw quickly when you remove them!
Arugula Goat Cheese Salad

A great side dish to pair with pecan crusted salmon!

For this pecan crusted salmon, we decided to create a custom side dish to go alongside! Readers often tell us it’s hard to find side dishes that are easy enough to make, fit with the vibe, and fill in the needed nutrients. Here’s one we developed to fit with this recipe: Arugula Goat Cheese Salad! Here’s more about it:

  • Start with a few handfuls baby arugula, fluffy leafy greens. Make sure to buy baby, not standard arugula (which is very bitter). You can also substitute spinach or mixed greens.
  • Drizzle it with this Creamy Balsamic Dressing, which has the best tangy sweet flavor.
  • Top with goat cheese crumbles, sliced shallot, apples, and pecans. It’s simple, but the flavors are tight and it tastes incredible.

Other side dishes to pair

Just a salad and pecan crusted salmon might need a little filling out as a full meal. So here are a few other quick side dishes to consider!

This pecan crusted salmon recipe is…

Pescatarian and gluten-free (with gluten-free panko).

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Pecan Crusted Salmon

Pecan Crusted Salmon


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.


Ingredients

  • 1 pound salmon fillet or fillets, skin on (wild caught if possible)
  • 3/4 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey or maple syrup
  • 1/4 cup finely chopped pecans
  • 2 tablespoons Italian panko (or Italian breadcrumbs; gluten-free if desired)*
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer. 
  3. In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the pistachio mixture on top of the fish.
  4. Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately. 

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko, mix 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil). 

  • Category: Main dish
  • Method: Baked
  • Cuisine: Seafood

Keywords: Pecan crusted salmon

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Salmon Patties (aka Salmon Cakes!)

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce. Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food? Ingredients for this salmon patties recipe, aka salmon cakes What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.

Salmon Patties

Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food?

Ingredients for this salmon patties recipe, aka salmon cakes

What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a bun. (But you could certainly make these into 4 large burgers as well!) Here’s what you’ll need to make this salmon patties recipe:

  • Canned salmon (boneless skinless)
  • Fresh parsley
  • Capers
  • Old Bay, onion powder, and salt
  • Dijon mustard
  • Mayonnaise
  • Olive oil, for pan frying

Can you use leftover salmon for salmon cakes? Yes! Simply use flaked cooked leftover salmon in place of the canned salmon.

Salmon patties recipe

More about canned salmon

What’s canned salmon? This is a fairly new product to us, versus canned tuna which is a pantry staple. But canned salmon is absolutely worth stocking in your pantry too! Here are a few things to note:

  • Canned salmon is much cheaper than fresh! Buying canned is a great way to have a shelf-stable seafood protein that’s much more economical than a fresh salmon fillet.
  • Look for boneless skinless canned salmon. Unlike tuna, you can easily find canned salmon that has edible skin and bones. Try to find a brand that’s boneless skinless for best results here.
  • Substitute it for tuna to make salmon salad. Canned salmon is great for salmon salad: substitute it in this Classic Tuna Salad recipe! Or try it in this Tuna Pasta Salad.

How to make salmon patties

Salmon patties are simple to make: the only part that requires a little technique is flipping them! Here are the main steps for how to make salmon cakes (or see the recipe below for specifics):

  • Mix: Drain the salmon and shred it with a fork. Mix it with the other ingredients (parsley, capers, spices, panko, Dijon mustard and mayonnaise).
  • Form and refrigerate: Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture. At this point, you can also refrigerate for about 1 day before cooking them.
  • Pan fry: Heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes per side until lightly browned on both sides. Make sure to flip them very gently.
Salmon Patties

Panko vs breadcrumbs, and how to make them gluten free

The panko or breadcrumbs are an important component to salmon patties. It gives them just the right texture so they’ll form into cakes (otherwise they easily fall apart). We like using panko since it’s easy to have on hand and very shelf stable. But here are a few more options — and some gluten free ideas:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It’s easy to keep on hand and great in many recipes (like Pistachio Crusted Salmon or Stuffed Portobello Mushrooms).
  • Coarse breadcrumbs also work! Make sure to look for coarse since normal store-bought breadcrumbs are very fine (almost like the texture of sand). Or use homemade breadcrumbs.
  • Try gluten-free panko or homemade. For gluten-free, it’s easy to find gluten-free panko these days online or at your grocery. Or use gluten-free bread or crackers to make homemade breadcrumbs.

Old Bay seasoning and why it’s necessary!

Old Bay seasoning is the perfect seasoning for seafood like salmon patties! Here’s what to know about using it:

  • Old Bay is an American seasoning blend invented in Maryland that’s used to season shrimp, crab, clam chowder, and other seafood dishes. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes.
  • Where to find Old Bay? In the US, you can find Old Bay in your grocery store in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay!

Serve salmon cakes with tartar sauce or remoulade!

The best part of salmon cakes? Dipping them! The best seafood sauces are tartar sauce and remoulade sauce. What’s the difference? Here’s what they are, and a few other options to try as well:

  • Remoulade is a cold mayonnaise-based sauce that originated in France in the 17th century and is popular in US Cajun and Creole cuisine. Try this Easy Remoulade Sauce.
  • Tartar sauce is similar to remoulade; it’s a mayo-based seafood sauce made with pickles, capers and herbs that’s popular in the US, UK, Australia, South Africa and more. Try our Easy Tartar Sauce.
  • Chipotle ranch dressing is another fun option; it packs a little heat with adobo sauce.
  • Creamy cilantro sauce is a great sauce without mayo: it’s dairy-free and made with blended cashews!
  • Yogurt dill sauce is delicious and has a Mediterranean flair
Tartar sauce

What to serve with salmon patties

How to make salmon patties into a meal? We served this as an easy lunch to Alex’s mom and our 4 year old recently, and they gobbled it up! It’s also a great healthy dinner idea, served over greens with quinoa or rice. Here are some ideas for how to serve salmon patties or salmon cakes:

This salmon patties / salmon cakes recipe is…

Pescatarian, dairy free, and gluten-free with gluten-free panko.

Print
Salmon patties

Easy Salmon Patties (aka Salmon Cakes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 8 patties
  • Diet: Gluten Free

Description

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.


Ingredients

  • 18 ounces canned salmon (boneless skinless)
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon capers, drained and minced
  • 1/2 teaspoon each Old Bay seasoning and onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil, for cooking
  • For serving: Tartar Sauce or Remoulade Sauce (required!)

Instructions

  1. Drain salmon and shred it with a fork. In a medium bowl, mix it with the parsley, capers, Old Bay, onion powder, kosher salt, panko, Dijon mustard and mayonnaise. 
  2. Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture (or up to 24 hours).
  3. Meanwhile, make the tartar sauce or remoulade sauce.
  4. When ready to cook, heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 5 minutes more until lightly browned on the other side. Serve with the sauce. 
  • Category: Appetizer or Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Salmon patties, salmon patties recipe, how to make salmon patties, canned salmon patties, salmon cakes, salmon cakes recipe, how to make salmon cakes, salmon cakes with canned salmon

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Salmon and Asparagus Sheet Pan Meal

This baked salmon and asparagus recipe is the definition of easy dinner! Throw it all on a sheet pan with lemon, and the flavor is unreal. We’ve got a new solution to an easy dinner that pleases everyone: this baked salmon and asparagus recipe! It’s simple, it’s elegant, but it tastes like something you’d order at a restaurant. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined. Somehow in all our years of home cooking we’d never made a sheet pan meal exactly like this…and now it’s solidly in our repertoire! Alex and I made it for a healthy weeknight dinner on the patio with a wedge salad and it was perfection. Important: thin asparagus is key! Here’s a tip for working with asparagus: buy thin asparagus if you can find it! Thin, young asparagus spears are much more tender and tastier than large stalks, which can be very tough. When you roast thin asparagus, it comes out sweet and beautifully cooked! We were able to find some very thin bunches at our local grocery store, and after this recipe we decided to always look for thin asparagus. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This baked salmon and asparagus recipe is the definition of easy dinner! Throw it all on a sheet pan with lemon, and the flavor is unreal.

Salmon and asparagus

We’ve got a new solution to an easy dinner that pleases everyone: this baked salmon and asparagus recipe! It’s simple, it’s elegant, but it tastes like something you’d order at a restaurant. Roasting it up on a sheet pan with lemon slices and fresh herbs adds effortless flavor that feels fresh yet refined. Somehow in all our years of home cooking we’d never made a sheet pan meal exactly like this…and now it’s solidly in our repertoire! Alex and I made it for a healthy weeknight dinner on the patio with a wedge salad and it was perfection.

Important: thin asparagus is key!

Here’s a tip for working with asparagus: buy thin asparagus if you can find it! Thin, young asparagus spears are much more tender and tastier than large stalks, which can be very tough. When you roast thin asparagus, it comes out sweet and beautifully cooked! We were able to find some very thin bunches at our local grocery store, and after this recipe we decided to always look for thin asparagus. It tastes so much better!

Another tip for working with asparagus: always trim off the tough, woody bottoms of the stalks. Here’s how to trim asparagus…fast!

Salmon and asparagus recipe

What to look for when buying salmon

The other important part of this salmon and asparagus recipe is the quality of the salmon! There’s a wide variety of salmon quality at the store (vs shrimp, which has less variation). Here’s what to look for when shopping for this sheet pan meal:

  • Fresh salmon is best. You can find decent frozen salmon. But for the very best salmon, buy it fresh from your local seafood counter.
  • Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but more of a splurge. Atlantic salmon is typically farmed salmon, so it’s a less desirable choice.

How to tell when salmon is done

The only difficult part about cooking salmon? How to tell when it’s done! For this salmon and asparagus recipe you’ll be cooking both at the same time. The asparagus should cook in about the same time as the salmon here, but you should base the timing on the salmon itself. Here’s what to know about how tell to know when salmon is done:

  • Use a food thermometer to measure 125 to 130 degrees Fahrenheit, making sure to measure at the thickest part of the fish. This is the most accurate way to assess doneness and results in medium salmon.
  • Or, cook until the salmon just starts to flake when pricked with a fork.
  • Be careful not to overcook. We prefer our salmon cooked to medium: to us, there’s nothing worse than a dry piece of fish. Keep an eye on it and don’t overdo it!
Baked salmon and asparagus

Top with lemon and herbs

The fun part about this salmon and asparagus is the seasoning! Fresh lemon and fresh herbs is simple, but classic. Here’s what to know about adding these seasonings to your sheet pan meal:

  • Place lemon slices on the asparagus, not the salmon! Don’t place the lemon on top of the salmon because it makes the top gooey, not crispy! But it’s perfect right on the asparagus: it infuses the perfect lemon flavor.
  • Use fresh herbs like chives, thyme, mint, basil, or whatever you have on hand! It’s just for a garnish, so you don’t have to measure. But it adds great flavor! We used chives and thyme from our garden.

Sides to serve with salmon and asparagus

How to make this tasty baked salmon and asparagus recipe into a healthy meal? Add a salad and you’re golden! Or add a whole grain to make it filling and satisfying. Here are some easy sides we’d pair with it:

Salmon and asparagus

More sheet pan meals

Everyone loves meals on a sheet pan! Here are a few more we love to make on regular rotation:

This salmon and asparagus recipe is…

Gluten-free, dairy-free, and pescatarian.

Print
Salmon and asparagus

Salmon and Asparagus (Sheet Pan Meal!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This baked salmon and asparagus recipe is the definition of easy dinner! Throw it all on a sheet pan with lemon, and the flavor is unreal.


Ingredients

  • 1 pound thin asparagus
  • 1 pound salmon, wild caught if possible
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground black pepper
  • Lemon
  • Minced fresh herbs (like chives, mint or thyme), for garnish

Instructions

  1. Allow salmon to come to room temperature.
  2. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil.
  3. Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoon olive oil (this also oils the foil). Sprinkle with 1/2 teaspoon kosher salt and fresh ground black pepper.
  4. Pat the salmon dry and place it on the foil. Drizzle it with 1 teaspoon olive oil. Sprinkle the salmon with 1/2 teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon. Slice the lemon into wheels and place them on top of the asparagus (but not the salmon). Squeeze juice from the two ends of the lemon onto the tray. Then add the chopped fresh herbs on top of everything. 
  5. Bake 9 to 12 minutes until the salmon is just tender and pink at the center (the internal temperature should be between 125 to 130F in the center for done, or 10 degrees less if you’re broiling). 
  • Category: Main dish
  • Method: Baked
  • Cuisine: Seafood

Keywords: Salmon and asparagus

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Cheese Tortellini in Creamy Marinara

Cheese tortellini makes the best quick dinner recipe! Serve it up in a creamy marinara sauce flavored with goat cheese and basil. Some meatless recipes stand a head above the rest, and this is one of them. In fact, I think we’d be happy eating this genius quick dinner every day of the week. Try this cheese tortellini in creamy marinara sauce! In just 15 minutes, you’ve got a pasta skillet that’s a literal symphony flavor. The fresh basil-infused marinara sauce is perfectly complimented with pillows of tangy goat cheese. (In fact, it’s our baked goat cheese dip made into a main dish, because we love it so much we needed a way to justify it as dinner.) This one is a huge hit in our house…and we hope it will be in yours too! Best cheese tortellini to buy Cheese tortellini often escapes our radar when it comes to pasta: usually we think of penne, spirals or macaroni. But there’s lots of high quality tortellini in grocery stores these days! Tortellini are traditional ring-shaped Italian filled pasta. In Italy you can get them freshly made at local shops. What to look for if you’re not in Italy? Fresh tortellini […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Cheese tortellini makes the best quick dinner recipe! Serve it up in a creamy marinara sauce flavored with goat cheese and basil.

Cheese tortellini

Some meatless recipes stand a head above the rest, and this is one of them. In fact, I think we’d be happy eating this genius quick dinner every day of the week. Try this cheese tortellini in creamy marinara sauce! In just 15 minutes, you’ve got a pasta skillet that’s a literal symphony flavor. The fresh basil-infused marinara sauce is perfectly complimented with pillows of tangy goat cheese. (In fact, it’s our baked goat cheese dip made into a main dish, because we love it so much we needed a way to justify it as dinner.) This one is a huge hit in our house…and we hope it will be in yours too!

Best cheese tortellini to buy

Cheese tortellini often escapes our radar when it comes to pasta: usually we think of penne, spirals or macaroni. But there’s lots of high quality tortellini in grocery stores these days! Tortellini are traditional ring-shaped Italian filled pasta. In Italy you can get them freshly made at local shops. What to look for if you’re not in Italy?

  • Fresh tortellini is sold refrigerated. This is usually the best quality when it comes to tortellini recipes. It boils up in just 2 to 3 minutes.
  • Frozen tortellini is also a good option. We like frozen because it saves well and you can pull it out at moments notice.
  • Avoid dried tortellini. Tortellini isn’t traditionally a dried pasta: and all the brands we’ve tried dried just haven’t measured up.
  • Look for any type of cheese tortellini for this recipe. Use 3 cheese, spinach ricotta, Parmesan: any type of cheese flavor will work.
Cheese tortellini

Secrets to the best creamy marinara sauce

This tasty cheese tortellini recipe is engineered by us to be two things: mega quick and mega delicious! This one’s like a cross between our famous baked goat cheese and our goat cheese pasta. It capitalizes on the best flavor pairing: a great tomato sauce that’s made creamy using soft goat cheese. Here are a few tips for the very best creamy marinara:

  • Use canned fire roasted tomatoes. This special type of tomato is becoming easy to find. It’s charred over an open flame, which gives them a beautifully sweet flavor right out of the can. Can’t find them? Use the best quality tomatoes you can find.
  • Use fresh basil. It’s a splurge in winter, but it’s absolutely worth it for the peppery flavor it imparts.
  • Use soft goat cheese (chevre). You might think a creamy marinara is good with heavy cream. But it’s great with soft goat cheese! None of those hard crumbles with the texture of feta: this sauce deserves a good chevre.

Why it works

Here you’ll use soft goat cheese to crumble into the marinara, and it adds a tang and a creamy body that makes it taste like a best-in-class gourmet meal. Add those beautifully boiled cheese tortellini, and every bite is velvety, heavenly goodness. You can save out a few goat cheese crumbles as a topping, too.

We like to add a little spinach into the mix too! It adds nutrients but the way it melds into the skillet, you can barely tell that it’s there.

Tortellini in skillet

Is goat cheese healthy? How does it compare to cow’s cheese?

You may have heard that when it comes to cheese, goat cheese can be a healthier option that other cheeses. You’re right! There are a few advantages to choosing this cheese vs a mozzarella or a Parmesan. Goat cheese has the following going for it (source: Prevention):

  • More vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk. It has more vitamin A & B, calcium, iron, magnesium, and potassium.
  • Slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85 calories), Swiss (108 calories), and cheddar (115 calories).
  • May be easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure, so people who are lactose intolerant many times can digest goat cheese.

Can you make it gluten-free?

Yes! There are actually some good brands of gluten free tortellini on the market these days. We don’t eat exclusively gluten-free, so we don’t have a preferred brand. But there are lots of great options in both refrigerated and frozen varieties. Again, we recommend steering away from dried. Do you have a brand to recommend? Let us know in the comments below.

Tortellini recipes

What to serve with cheese tortellini!

This cheese tortellini recipe is an ideal quick dinner: it takes less than 20 minutes to whip up! Pair it with a simple side dish or two and you’re in business. It’s ideal for Meatless Mondays or impressing friends with a tasty vegetarian dinner. Of course, it can be harder than you think to find side dishes that work with the flavors, compliments it nutritionally, and is easy enough to make while you tackle the main dish. Here are a few of our favorite sides to pair here:

This cheese tortellini recipe is…

Vegetarian. For gluten-free, use gluten-free tortellini.

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Cheese tortellini

Cheese Tortellini in Creamy Marinara


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Cheese tortellini makes the best quick dinner recipe! Serve it up in a creamy marinara sauce flavored with goat cheese and basil. 


Ingredients

  • 12 to 16 ounces frozen or refrigerated cheese tortellini
  • 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 3 cups baby spinach leaves, tightly packed (or chopped spinach)
  • 8 fresh basil leaves
  • 4 ounce goat cheese log

Instructions

  1. Boil the tortellini according to the package instructions (fresh usually takes 2 to 3 minutes and frozen takes 2 to 5 minutes to boil). Then drain it. 
  2. Meanwhile, in a large skillet, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
  3. When the pasta is done and drained, add it to the skillet. Crumble in the goat cheese into the sauce and stir until a creamy sauce forms (if you’d like, save out a few crumbles for topping). Serve immediately.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Dinner

Keywords: Cheese tortellini, Tortellini recipes

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Vegetarian Enchiladas

This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor. Enchiladas are one of our favorite dinner recipes around here. But they can take a while to prep for a weeknight. Here’s a new recipe we designed to work in 30 minutes flat: these easy Vegetarian Enchiladas! The filling takes no time to whip up: it’s just spiced pinto beans and spices. Roll ’em up, bake until golden and cheesy, and load with all your favorite toppings. These are so quick, we’ve ditched our other favorite recipes for this one (oops!). Ingredients in these easy vegetarian enchiladas Many vegan and vegetarian enchilada recipes have long lead times, because it takes a while to cook or roast vegetables for the filling. But many traditional Mexican enchiladas recipes are supremely simple. We honor the great tradition of Mexican cuisine in this recipe. It’s inspired by the simplicity of the cheese enchiladas we had in Mexico years ago. Here’s what you’ll need for this recipe: Red enchilada sauce: For fast enchiladas, we recommend a great store-bought sauce. More below! Pinto beans or black beans: Canned beans make it fast and […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor.

Vegetarian enchiladas

Enchiladas are one of our favorite dinner recipes around here. But they can take a while to prep for a weeknight. Here’s a new recipe we designed to work in 30 minutes flat: these easy Vegetarian Enchiladas! The filling takes no time to whip up: it’s just spiced pinto beans and spices. Roll ’em up, bake until golden and cheesy, and load with all your favorite toppings. These are so quick, we’ve ditched our other favorite recipes for this one (oops!).

Ingredients in these easy vegetarian enchiladas

Many vegan and vegetarian enchilada recipes have long lead times, because it takes a while to cook or roast vegetables for the filling. But many traditional Mexican enchiladas recipes are supremely simple. We honor the great tradition of Mexican cuisine in this recipe. It’s inspired by the simplicity of the cheese enchiladas we had in Mexico years ago. Here’s what you’ll need for this recipe:

  • Red enchilada sauce: For fast enchiladas, we recommend a great store-bought sauce. More below!
  • Pinto beans or black beans: Canned beans make it fast and easy!
  • Cheddar and pepper jack cheese: Using two types of cheese adds nuance to the flavor
  • Spices: Grab the cumin, garlic powder, onion powder, and paprika
  • Tortillas: Corn tortillas are traditional in Mexican enchiladas and a gluten free option; flour tortillas tend to be more durable

Quickly saute the beans and spices, roll them into tortillas with cheese, and douse with enchilada sauce (and more cheese). It takes just 10 minutes to bake: so you should be able to go from 0 to dinner in 30 minutes.

Vegetarian enchilada recipe

Grab a great red enchilada sauce (or make in advance)

Often for enchiladas we recommend making your own enchilada sauce. But this recipe is all about speed! So here are your best options:

  • Purchased red enchilada sauce: There are lots of fantastic enchilada sauce brands at the store: most of them are minimally processed and made with real food ingredients. Every brand is different, so experiment to find one you love.
  • Homemade, made in advance: Make a batch of our Homemade Red Enchilada sauce! Just make sure to make it in advance to ensure quick prep.

Flour tortillas vs corn tortillas

Corn tortillas are traditional in Mexican-style enchiladas. Flour tortillas are more traditional in Tex Mex and American style enchiladas. There are pros and cons to both! Here’s what to know:

  • Corn tortillas are gluten-free. Keep in mind that many brands easily split when you go to roll them! To combat this, find the best quality corn tortilla brand you can. Then brush it with oil and cook it 15 seconds per side before assembling. This makes it easier to roll.
  • Flour tortillas are not gluten-free but they are much easier to roll and more durable in general. They also get nice and gooey from the enchilada sauce.

What about grain free tortillas? There are also lots of other types of grain-free tortillas these days: like almond flour, cassava flour, or chickpea flour (try Siete brand). We have not tried them in enchiladas, so please let us know in the comments below if they hold up and what your favorites are.

Vegetarian enchiladas

How to assemble vegetarian enchiladas: a few tips!

The most time-consuming part of making vegetarian enchiladas? Assembling them! If you can, it’s helpful to have another person to help you in this step: but it’s not required! Here are a few tips for a smooth and speedy process:

  • Don’t overfill the tortillas. It’s easy to want to put in way too much filling. All you need is a scant 1/4 cup beans and 1/4 cup cheese. Spread them in a line down the center.
  • Roll them tightly and place seam side down. Placing seam side down helps them stay rolled.
  • If using corn tortillas, use a durable brand and cook in oil prior to rolling. Corn tortillas taste great and are gluten-free, but they can easily tear and split when rolling them. See the instructions in the recipe and the section below for more!

Favorite enchilada toppings

The best part of this easy enchiladas recipe? Loading them up with all the best toppings! Here are a few topping ideas we love to add:

  • Sour cream: it’s a must in our book
  • Guacamole
  • Feta or queso fresco crumbles
  • Red onion or green onion
  • Sliced jalapeno or fresno peppers: bright red fresno peppers look lovely and have just enough heat; they’re a nice option if you can find them
  • Cilantro
  • Pickled jalapenos or pickled onions
Easy enchiladas

What to serve with enchiladas

If you’ve got a need for speed…you need some fast side dishes to go with it! What are the best sides to serve with enchiladas? Here are some favorite ideas:

This vegetarian enchiladas recipe is…

Vegetarian and gluten-free (with corn or grain-free tortillas noted above).

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Vegetarian enchiladas

Easy Vegetarian Enchiladas (30 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor.


Ingredients

  • 3 cups red enchilada sauce (or Homemade Enchilada Sauce made in advance)
  • 2 tablespoons olive oil
  • 2 15-ounce cans pinto beans (or black beans), drained and rinsed
  • 1 tablespoon cumin
  • 1/2 tablespoon each garlic powder, onion powder, paprika, and kosher salt
  • 14 ounces shredded cheddar cheese
  • 4 ounces shredded pepper jack cheese
  • 12 8-inch flour or corn tortillas
  • For the garnish: guacamole, sour cream, feta or queso fresco crumbles, minced red onion, sliced jalapeno or fresno peppers, torn cilantro

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. In a large skillet, heat the olive oil over medium heat. Add the beans (drained and rinsed), cumin, garlic powder, onion powder, paprika, and kosher salt. Cook for 2 minutes until warmed through and fragrant.
  3. Spread 1 cup of the enchilada sauce in the bottom of a large baking dish. 
  4. If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
  5. Fill each tortilla with scant 1/4 cup of beans and 1/4 cup shredded cheddar cheese. Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Top with the pepper jack and the remaining 1/4 cup cheddar cheese.
  6. Bake for 10 minutes. If desired, broil or torch until browned. Top with garnishes and serve. (Leftovers keep well refrigerated.)
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican American

Keywords: Vegetarian enchiladas, vegetarian enchilada recipe, Easy enchiladas, Easy enchilada recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Classic Shrimp Fajitas

This Shrimp Fajitas recipe is the ideal 30 minute meal: full of irresistible flavor that everyone loves! Add it to the regular rotation stat. Looking for an easy, tasty 30 minute meal that’s a hit every time? Try these classic Shrimp Fajitas! This Tex Mex favorite might be a little basic, we admit. But it’s a recipe for dinnertime success, which makes it a total gem! Every time we serve these, they get rave reviews from everyone around the table. The fajita veggies are seasoned to perfection, and the shrimp are juicy and buttery. Throw them in a tortilla and spritz with lime, and each bite makes you want to do a happy dance. Here’s what to know about making homemade fajitas! How to make shrimp fajitas: an overview Shrimp fajitas are a fantastic 30 minute meal to add to your regular rotation. You can make them using spices you might already have on hand, or purchased fajita seasoning. The best part? They’re loaded with deliciously tender vegetables. Here’s what to do! Prep the veggies: Use your most efficient knife skills! Cutting lots of veggies time, but using the right skills makes it quick and easy. Head to How to Cut a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This Shrimp Fajitas recipe is the ideal 30 minute meal: full of irresistible flavor that everyone loves! Add it to the regular rotation stat.

Shrimp fajitas

Looking for an easy, tasty 30 minute meal that’s a hit every time? Try these classic Shrimp Fajitas! This Tex Mex favorite might be a little basic, we admit. But it’s a recipe for dinnertime success, which makes it a total gem! Every time we serve these, they get rave reviews from everyone around the table. The fajita veggies are seasoned to perfection, and the shrimp are juicy and buttery. Throw them in a tortilla and spritz with lime, and each bite makes you want to do a happy dance. Here’s what to know about making homemade fajitas!

How to make shrimp fajitas: an overview

Shrimp fajitas are a fantastic 30 minute meal to add to your regular rotation. You can make them using spices you might already have on hand, or purchased fajita seasoning. The best part? They’re loaded with deliciously tender vegetables. Here’s what to do!

  • Prep the veggies: Use your most efficient knife skills! Cutting lots of veggies time, but using the right skills makes it quick and easy. Head to How to Cut a Pepper or How to Cut an Onion if you need to brush up.
  • Cook the veggies (13 to 15 minutes): Throw them into your biggest skillet and get cooking! Cook until they’re super tender and lightly charred.
  • Cook the shrimp (3 minutes): Pull out the veggies and cook the shrimp! It takes just a few minutes to get that classic fajita skillet sizzle.
  • Serve. That’s it! Grab your favorite toppings and throw it all into a tortilla. Dinner is served!
Shrimp fajitas

Or, make sheet pan shrimp fajitas!

Can you make these shrimp fajitas in the oven too? Actually, you can! Choose the workflow that’s best for you. The advantage to a baked shrimp fajita recipe is that it’s pretty hands off, whereas the stovetop method takes some stirring. But the stovetop method is quicker! The sheet pan shrimp fajitas take 45 minutes total, including preheating and prep time. Here’s what to do:

  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. Prep the veggies and shrimp as noted in the recipe below.
  3. Place the vegetables onto a parchment lined baking sheet and roast 25 minutes until tender.
  4. Use a scraper to pull the veggies to one side. Add the shrimp to the baking sheet and bake 4 to 6 minutes until juicy and opaque, depending on the size of the shrimp.

Fajita seasonings: use spices or a mix!

Do you need fajita seasoning for shrimp fajitas? No. Our favorite way to make fajitas is using spices we already have on hand. So don’t go out and buy packets of fajita seasoning! You can use this combo of seasonings on both the veggies and shrimp. Here’s what to use to season these tasty veggies:

  • Cumin
  • Chili powder
  • Garlic powder
  • Smoked paprika: Smoked paprika is also labeled as pimentón at the grocery store. It has a very smoky flavor and is worth seeking out (you can also use it for these smoked paprika recipes).
  • Salt and pepper

Want to use fajita seasoning instead? You can do that too. Use a purchased brand or our Homemade Fajita Seasoning. See the recipe below for the quantities to use to substitute! Keep in mind fajita seasoning has salt, so pay attention to the notes we’ve provided on adjusting the kosher salt quantity.

Shrimp fajita recipe

Make this meal work for vegetarian and vegan eaters, too

Just a note: fajitas are a great customizable meal idea for people of different diets! These days, it’s not surprising to be feeding many different eaters around one table. You might be cooking for people who eat seafood and vegetarian or vegan eaters. This recipe works well as an option that fits for everyone! Here’s what to do:

  • Make this Shrimp Fajita recipe as noted below.
  • Add the seasoned pinto beans from our Vegetarian Fajitas as the protein for vegetarian or vegan eaters.
  • Customize your toppings based on diet!

Speaking of fajita toppings…

All the best fajita toppings

Use any of your favorite fajita toppings here! You can customize your topping ideas based on diet. Sour cream is a favorite of ours, but you can use cashew cream or another sauce if dairy free! Here are our must-have fajitas toppings:

  • Pico de gallo: It adds just the right zing
  • Sour cream: Always. For vegan, substitute Cashew Cream or Cilantro Sauce
  • Fresh cilantro: Another must! It’s the perfect contrast to the savory veggies
  • Guacamole: Optional — or use a mashed avocado
  • Cheese: Optional too! You can add shredded cheddar, feta, queso fresco or cotija cheese: but the flavor doesn’t need it! It’s ultra flavorful as is.
Shrimp fajita recipe

Lastly…what sides to serve with shrimp fajitas?

When we make these shrimp fajitas as a 30 minute weeknight meal, we usually don’t even make a side dish. But if you have time or are serving it as part of a nicer meal, here are a few easy ideas for what to serve with fajitas:

This shrimp fajita recipe is…

Pescatarian, dairy-free and gluten-free (with corn tortillas or other gluten-free tortilla option).

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Shrimp fajitas

Classic Shrimp Fajitas (30 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This Shrimp Fajitas recipe is the ideal 30 minute meal: full of irresistible flavor that everyone loves! Add it to the regular rotation stat.


Ingredients

For the fajita veggies

  • 3 bell peppers (red, yellow, and green)
  • 1 medium red onion
  • 2 portobello mushrooms
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 2 teaspoons cumin*
  • 1 teaspoon each chili powder, garlic powder, and smoked paprika*
  • 1 1/2 teaspoons kosher salt

For the shrimp fajitas

  • 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
  • 3/4 teaspoon each kosher salt, garlic powder, onion powder, cumin, and smoked paprika
  • 2 tablespoons butter (or olive oil)
  • 3 lime wedges
  • 8 to 12 small tortillas (flour or gluten free)
  • For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)

Instructions

  1. Thaw the shrimp, if frozen.
  2. Prep the veggies: Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Smash the garlic cloves. Place all vegetables and garlic in a bowl and toss with 2 tablespoons of the olive oil, salt, cumin, chili powder, garlic powder, smoked paprika, and kosher salt
  3. In your largest skillet**, heat the remaining 1 tablespoon olive oil over medium high heat. Add the vegetables and cook about 13 to 15 minutes until tender and lightly charred, stirring occasionally. Add additional salt to taste (we usually add a few more pinches). Remove and discard the garlic cloves. Place the vegetables in a bowl while you cook the shrimp.
  4. Cook the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin. In the same skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs. Spritz with juice of the lime wedges.
  5. Serve: Warm the tortillas. Top with the toppings and serve. 

Notes

*If you have homemade or purchased Fajita Seasoning, you can substitute it for the spices. For the veggies, use 2 tablespoons fajita seasoning and reduce the kosher salt to 1 teaspoon. For the shrimp, use 1 tablespoon fajita seasoning and add 1/4 teaspoon kosher salt.

**Sheet pan shrimp fajitas variation: Preheat the oven to 425 degrees Fahrenheit. Prep the veggies and shrimp as noted in the recipe. Place the vegetables on a parchment lined baking sheet and roast 25 minutes until tender. Use a scraper to pull the veggies to one side. Add the shrimp to the baking sheet and bake 4 to 6 minutes until juicy and opaque, depending on the size of the shrimp.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex Mex

Keywords: Shrimp fajitas, Shrimp fajita recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quick Breakfast Quesadilla

Need a quick breakfast or dinner? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar! It’s done in under 15 minutes. Here’s a recipe with breakfast in the title…that we almost always eat for lunch or dinner. Try this tasty Breakfast Quesadilla! The mighty breakfast quesadilla is in no way an authentic Mexican recipe. It’s solidly American-style, and the only thing that earns its title is that it’s filled with scrambled eggs. But wow, is it satisfying! Scrambled eggs, black beans and melty cheddar cheese sandwiched between toasted tortillas and dipped into in guacamole? It’s basic in all the right ways, and at the same time a revelation in each bite. Alex and I couldn’t stop eating it. Ingredients for this breakfast quesadilla recipe What does one put in a breakfast quesadilla? Scrambled eggs, of course! Other than that: you can go free form. The concept of breakfast quesadilla is pretty loose: the term essentially includes anything with two tortillas, cheese and eggs. Think of it as American breakfast meets Mexican fare (again, nothing traditional or authentic about it). You can add bacon or sausage to your breakfast quesadilla, but we go meatless: because why not? It’s insanely […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Need a quick breakfast or dinner? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar! It’s done in under 15 minutes.

Breakfast quesadilla

Here’s a recipe with breakfast in the title…that we almost always eat for lunch or dinner. Try this tasty Breakfast Quesadilla! The mighty breakfast quesadilla is in no way an authentic Mexican recipe. It’s solidly American-style, and the only thing that earns its title is that it’s filled with scrambled eggs. But wow, is it satisfying! Scrambled eggs, black beans and melty cheddar cheese sandwiched between toasted tortillas and dipped into in guacamole? It’s basic in all the right ways, and at the same time a revelation in each bite. Alex and I couldn’t stop eating it.

Ingredients for this breakfast quesadilla recipe

What does one put in a breakfast quesadilla? Scrambled eggs, of course! Other than that: you can go free form. The concept of breakfast quesadilla is pretty loose: the term essentially includes anything with two tortillas, cheese and eggs. Think of it as American breakfast meets Mexican fare (again, nothing traditional or authentic about it). You can add bacon or sausage to your breakfast quesadilla, but we go meatless: because why not? It’s insanely tasty and super fast to make. Here are our ideal breakfast quesadilla ingredients:

  • Scrambled eggs
  • Cheddar cheese
  • Black beans
  • Red bell pepper

Pan fry it up in a skillet, and it comes out as delightful comfort food: with a gooey, cheesy center and a nice texture from the scrambled eggs. Oh: and it takes under 15 minutes. You can do it in 10 minutes if you hurry! It’s perfect for brinner — or lunch or breakfast, too.

Breakfast quesadilla recipe

Step it up with chorizo-style eggs

Want to take this breakfast quesadilla over the top? Make our chorizo-style eggs! We developed this concept with our Egg Tacos, and it’s insanely good. Just a handful of spices makes eggs taste amazingly like meat! Simply add 3/4 teaspoon of each of the following to the 2 eggs while whisking them:

  • Chili powder
  • Garlic powder
  • Cumin

It sounds simple, but you’ll be amazed by the flavor! Let us know if you try this variation.

Dipping sauces and toppings for a breakfast quesadilla

This breakfast quesadilla is extremely satisfying on its own: the texture of the scrambled eggs is delightfully chewy and hearty. But we found it was even better with a dipping sauce! Here are our recommendations:

  • Dip with guacamole: It’s worth grabbing your favorite brand of guac for this one. It adds just the right fresh and zingy flavors to complement the quesadilla. Or, make homemade if you have avocados!
  • Add salsa: Of course, it’s great with a red salsa too!
  • Top with sour cream and hot sauce: The combination of creamy sour cream and zingy hot sauce is one of our favorites of all time. They’re perfect flavor partners…as good as PB&J, right?
Breakfast quesadilla

Serving a crowd? Make quesadillas in the oven

Want to make multiple quesadillas at once? If you want to make them for the whole family, it can be hard to get them all done at the same time. Here’s the solution: a quesadilla in the oven! This way, they’re all brown and crispy at the same time. Here’s how to make 4 quesadillas at once:

  • Preheat the oven to 425 degrees Fahrenheit.
  • Use 8 eggs in the scrambled eggs.
  • Brush a baking sheet with olive oil. Assemble the quesadillas on top.
  • Brush the tops of the quesadillas with olive oil.
  • Bake 8 minutes, then flip and bake 7 minutes more.

Sides to serve with a breakfast quesadilla…for brinner

If you’re serving this breakfast quesadilla for breakfast (as intended!), it’s a meal in itself: no sides required! But if you want to serve it for brinner aka breakfast for dinner, add a side dish! Here are a few quick options for throw together meals:

  • Quick chopped salad: Try a riff on this Mexican chopped salad — but use this taco salad dressing to make it even quicker.
  • Fast bean dip: This 5 minute bean dip comes together in a flash and is incredibly tasty.
  • Refried beans: Add a side of canned refried beans, warmed with a hint of cumin and garlic powder.
  • Bell pepper strips or avocado slices: Go super easy with raw bell pepper or sliced avocado.
Breakfast quesadilla

This breakfast quesadilla recipe is…

Vegetarian and gluten-free (using corn tortillas).

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Breakfast quesadilla

Quick Breakfast Quesadilla


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 quesadilla
  • Diet: Vegetarian

Description

Need breakfast or dinner in a hurry? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar!


Ingredients

  • 2 tablespoons finely diced red bell pepper
  • 2 eggs*
  • 1/4 cup black beans
  • 2 tablespoons butter, divided
  • 1/8 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/3 cup shredded cheddar cheese
  • 2 6” tortillas (flour or corn)
  • For dipping: Guacamole, salsa, and sour cream

Instructions

  1. Dice the bell pepper. Whisk the eggs* in small bowl with a fork, and add the salt and pepper. Drain and rinse the black beans. 
  2. Add 1 tablespoon butter to a small nonstick skillet and heat on medium until melted. Add the eggs to the pan and cook for about 1 minute until starting to firm up. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Sprinkle on the black beans, bell pepper, and kosher salt. Keep cooking, scraping occasionally until eggs are fully cooked, about 2 minutes. Remove to bowl and set aside.
  3. Add the remaining 1 tablespoon butter to the skillet and heat over medium high heat. Add a tortilla, half the shredded cheese, the scrambled eggs, remaining cheese, and the other tortilla. Cook 1 to 2 minutes per side, until browned and crispy. Cut into wedges and serve with guacamole and salsa for dipping. 

Notes

*Step it up with chorizo-style eggs and add the following spices to the eggs while whisking: 3/4 teaspoon chili powder, 3/4 teaspoon garlic powder and 3/4 teaspoon cumin.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Breakfast quesadilla, Breakfast quesadilla recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Tofu Tacos

This tofu tacos recipe is what easy dinners are made of! The filling is spiced to perfection, making it a vegan meal everyone will love. Here’s a fast and easy dinner that went over like a charm over here: Tofu Tacos! While it’s not typically served in a tortilla, tofu is ideal for tacos. Its neutral flavor takes on whatever flavors you season it with: and these tofu crumbles are quite the kitchen trick. Add cumin, garlic powder, chili powder and smoked paprika, and the filling is bursting with flavor! You can whip up these easy tacos in just 20 minutes, making them ideal for weeknight meals. Wait: you can make a block of rubbery white tofu into the best vegan tacos filling? Here’s how. First off: is tofu healthy? There’s a lot of misinformation related to the health benefits of this soy product, so we get this question a lot. Here’s the thing: Tofu in moderation is part of a healthy diet (several times per week). Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tofu tacos recipe is what easy dinners are made of! The filling is spiced to perfection, making it a vegan meal everyone will love.

Tofu Tacos

Here’s a fast and easy dinner that went over like a charm over here: Tofu Tacos! While it’s not typically served in a tortilla, tofu is ideal for tacos. Its neutral flavor takes on whatever flavors you season it with: and these tofu crumbles are quite the kitchen trick. Add cumin, garlic powder, chili powder and smoked paprika, and the filling is bursting with flavor! You can whip up these easy tacos in just 20 minutes, making them ideal for weeknight meals. Wait: you can make a block of rubbery white tofu into the best vegan tacos filling? Here’s how.

First off: is tofu healthy?

There’s a lot of misinformation related to the health benefits of this soy product, so we get this question a lot. Here’s the thing: Tofu in moderation is part of a healthy diet (several times per week). Per to the Harvard School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. For more, go to Straight Talk About Soy and Is Tofu Good for You?

Here at A Couple Cooks, for years we avoided tofu though we ate mostly vegetarian and vegan recipes. The past few years we’ve come around to it as a delicious and easy to prepare vegan protein! We just didn’t know the best ways to prepare it. Speaking of, here’s one of our new favorites…

Tofu Tacos recipe

How to turn a block into tofu tacos filling

Yes, it’s easier than you think to make a flavorless block of pressed soy into a delicious tofu tacos filling! The secret: tofu crumbles. You’ll break the tofu into smaller irregular shaped pieces, then mix it with delicious seasonings. Here’s what to do:

  • Crumble the tofu with your fingers. Yep, throw it right into a bowl and crumble it up! It’s usually pretty cold at this point (since it’s refrigerated), so you’ll have to grin and bear it.
  • Add olive oil and the secret spices. In this case, that’s cumin, garlic powder, chili powder and smoked paprika.
  • Cook in a skillet for 8 to 10 minutes. You’ll want it to be just browned and becoming lightly crisp on the outsides.

The easiest taco toppings

To keep these as a quick and easy dinner recipe, we went for the simplest toppings imaginable. Of course, you can customize them as you’d like! Here’s what we do when we’re in a rush:

  • Sliced red cabbage with lime: Thinly slice it, then spritz with lime juice and add a few pinches salt. You don’t even need to measure!
  • Pico de gallo: Get store-bought for the quickest prep.
  • Torn cilantro: No need to chop: just tear it with your fingers.
  • Yogurt mixed with hot sauce: This is our other favorite taco sauce trick! Take some vegan yogurt and swirl it with Mexican hot sauce (we like Cholula). It makes an instant creamy, spicy sauce. You can also use storebought salsa or taco sauce (or make homemade).
Tofu tacos filling

More tofu tacos topping ideas

The toppings listed above are the quickest and easiest: and usually they’re all we need! But if you want to get fancier, we’ve got lots of great options. Here are some fun tacos fillings ideas:

Tip: warm your tortillas

Here’s our biggest tip for tofu tacos, or tacos of any kind: warm your tortillas! There’s nothing worse than a taco with a tough, cold tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). The best way? Place each tortilla directly on a gas burner for a few seconds per side. It lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
  • Or, warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.
Tofu tacos

More great tofu recipes

There are so many great recipe to make with tofu! As I mentioned above, we used to avoid tofu but now we like including it as part of a healthy vegetarian and vegan diet! Now that we know the best ways to prepare it, we always look forward to including it in weekly meals. How about you: are you a tofu convert too? Have you always loved this tasty soy protein?

Here are a few more great tofu recipes we’d recommend in addition to these tofu tacos:

This tofu tacos recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Tofu Tacos

Easy Tofu Tacos


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 tacos
  • Diet: Vegan

Description

This tofu tacos recipe is what easy dinners are made of! The filling is spiced to perfection, making it a vegan meal everyone will love. 


Ingredients

For the tofu

  • 12 to 14-ounce block extra firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons smoked paprika
  • 3 tablespoons olive oil, divided

For the tacos

  • 2 cups red cabbage
  • Lime wedges
  • Fresh cilantro leaves, torn
  • Pico de gallo (purchased or homemade)
  • Vegan yogurt (or regular), mixed with salt and Mexican hot sauce to taste (we like Cholula brand)

Instructions

  1. Make the tofu crumbles: Drain the tofu container, then pat the tofu dry with a clean dish towel. Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles. (It might be a little cold on your hands: don’t worry, it should only take a few seconds!). Stir in 2 tablespoons of the olive oil, salt and spices.
  2. Heat the remaining 1 tablespoon olive oil in a large non-stick skillet. Add the tofu and cook on medium high for 8 to 10 minutes, breaking up large pieces into bite sized chunks and stirring occasionally, until browned and lightly crispy and the liquid evaporates. (The exact timing depends on the tofu brand.)
  3. Assemble the toppings: Thinly slice the red cabbage, and place it in a bowl. Spritz with the juice of 2 lime wedges and add a few pinches kosher salt. Mix the vegan yogurt with Mexican hot sauce to taste, and add a few pinches of salt. 
  4. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  5. Serve: Place the tofu crumbles in the tortillas, then top with toppings and enjoy. 
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Tofu tacos

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Black Bean Tacos

This black bean tacos recipe takes just 15 minutes! It’s a fast and easy dinner idea that’s easy to customize and pleases everyone. On the lookout for those elusive recipes that are healthy, easy and delicious? Meet our new favorite: these easy Black Bean Tacos! We created this recipe to be totally customizable based on your diet and available time. It stars our 5 minute black beans, a quick taco filling idea that’s bursting with flavor in just a few minutes. Top it with all the best taco toppings: corn, avocado, pickled onions: and a sprinkling of feta cheese. If you have time, we love it with cilantro lime sauce: but taco sauce and sour cream does the trick too! There’s really something for everyone with this one. More seriuously easy tacos? Try our Refried Bean Tacos or Egg Tacos! How to make the easiest black bean tacos These black bean tacos are beyond easy: and they work with whatever toppings you’d like! The secret behind them is the easy black bean filling. Here’s what to know about how to make the fastest black bean tacos there are: Mince garlic, then cook 30 seconds in butter and olive oil. The […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This black bean tacos recipe takes just 15 minutes! It’s a fast and easy dinner idea that’s easy to customize and pleases everyone.

Black bean tacos

On the lookout for those elusive recipes that are healthy, easy and delicious? Meet our new favorite: these easy Black Bean Tacos! We created this recipe to be totally customizable based on your diet and available time. It stars our 5 minute black beans, a quick taco filling idea that’s bursting with flavor in just a few minutes. Top it with all the best taco toppings: corn, avocado, pickled onions: and a sprinkling of feta cheese. If you have time, we love it with cilantro lime sauce: but taco sauce and sour cream does the trick too! There’s really something for everyone with this one.

More seriuously easy tacos? Try our Refried Bean Tacos or Egg Tacos!

How to make the easiest black bean tacos

These black bean tacos are beyond easy: and they work with whatever toppings you’d like! The secret behind them is the easy black bean filling. Here’s what to know about how to make the fastest black bean tacos there are:

  • Mince garlic, then cook 30 seconds in butter and olive oil. The combination of two cooking fats makes for the very best flavor. But you can substitute all olive oil if you’d like!
  • Add drained but not rinsed black beans and cook 3 to 4 minutes. Here’s the key: a little bit of the can liquid will remain on the beans, making a thick sauce for the tacos.
  • Note: all black bean brands are different. Some canned black beans are more tender than others. We like this best with a black bean brand that’s very tender vs a more al dente type of bean. You’ll have to experiment to find your favorite!
Black bean tacos recipe

Customize your taco toppings!

Once you’ve got the black bean filling, it’s time for toppings! We’ve listed our favorite toppings in the recipe below. You can customize based on your preferences and diet. But it is important to have a few elements. Here’s what to note about topping your black bean toppings:

  • Crunchy veggies are required! Because black beans are soft in texture, you’ll need a crunchy contrast. Here we used chopped romaine and corn. Use these if at all possible!
  • You’ll need a good sauce. A good sauce is the key to a tasty taco! Purchased taco sauce or salsa and sour cream is the fastest option. If you have 5 minutes, make our Cilantro Lime Sauce.
  • Cheese is nice, but optional. We like adding a sprinkle of feta crumbles or queso fresco: you can also use shredded cheese.
  • Add other veggies as desired! We love it with avocado and the bright tang of pickled red onions, made in advance. A few sliced jalapeno peppers are nice too. If you have lots of time, make them with roasted sweet potatoes for an even tastier taco!
Black bean tacos

Sauce options for black bean tacos!

There are lots of other sauce options for these tacos! Here are a few more great options listed in terms of timing and diet preferences:

Tip: warm your tortillas

Here’s our biggest tip for black bean tacos: warm your tortillas! There’s nothing worse than a taco with a tough, cold tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). The best way? Place each tortilla directly on a gas burner for a few seconds per side. It lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
  • Or, warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.
Black bean tacos

Make gluten free or vegan black bean tacos

It’s easy to adapt these black bean tacos for various diets! Here’s what to do:

  • For gluten free, use corn tortillas. There are also lots of gluten free tortilla options these days, like cassava, sweet potato, and more. Check your local grocery!
  • For vegan, use vegan toppings. Use all olive oil for the black beans and omit the cheese toppings. Add a vegan sauce like Cilantro Sauce.

Black beans nutrition

What makes these black bean tacos such a great healthy dinner idea? They star black beans! Black beans are:

  • Excellent source of protein. 1 cup has 15 grams of protein, about 30% of your daily protein needs.
  • Excellent source of fiber. 1 cup also has 15 grams of fiber, about 50% of your daily intake.
  • Lower glycemic index compared to many other high-carbohydrate foods, meaning they cause a smaller rise in blood sugar after a meal.
Black bean tacos

This black bean tacos recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Black bean tacos

Easy Black Bean Tacos (15 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 tacos (4 servings)
  • Diet: Vegetarian

Description

This black bean tacos recipe takes just 15 minutes! It’s a fast and easy dinner idea that’s easy to customize and pleases everyone.


Ingredients

For the black beans*

  • 2 15-ounce can black beans
  • 2 garlic cloves
  • 1 tablespoon olive oil 
  • 1 tablespoon butter (or substitute more olive oil for vegan)
  • 1/2 teaspoon cumin
  • 1 scant teaspoon kosher salt

For the tacos


Instructions

  1. Make the black beans: Drain the beans, but don’t rinse them. Mince the garlic. In a medium saucepan, heat the olive oil and butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 3 to 4 minutes until warmed through and the liquid cooks down and thickens. Taste and add additional salt if desired. 
  2. Assemble the toppings: Review the toppings above and prep them as desired.
  3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Serve: Place the black beans in the tortillas, then top with toppings and enjoy. 

Notes

*Variation: Add Roasted sweet potatoes to make Sweet potato black bean tacos.

**If you have 5 minutes, it’s well worth it to make the Cilantro Lime Sauce! Or make the vegan Creamy Cilantro Sauce in advance.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Black bean tacos

More with black beans

Love beans? Here are some of our top black bean recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes