Tex Mex — Recipes — Sheil Shukla

Veggie Bean & Quinoa Chili

This chili is packed with five (5!) varieties of peppers for depth of flavor without making the dish overwhelmingly spicy. The addition of cacao rounds out the flavors and adds an incredible richness. The chili requires a decent bit of simmering (an hour), but there’s otherwise not much active cooking time at all! It’s is best enjoyed during crisp weather in your coziest attire.

Stew, Tex Mex, VeganSheil ShuklaOctober 23, 2021vegan, beans, quinoa, veggies, chili, vegetarian, fall, autumnComment

Baked Chimichangas

Chimichangas are typically deep-fried but I’ve modified the traditional version here to not only be baked but also fully plant-based. They’re filled with fajita veggies and black beans and topped off with a vegan nacho cheeze sauce and avocado crema. They are absolutely delicious and pretty straightforward to make as well!

Vegan, Tex MexSheil ShuklaAugust 26, 2020baked chimichangas, recipe, vegan, nacho cheese, plant based Comments