Google Reader users were treated to a sneak preview of this over the weekend. After spending two full days at the hospital (Dad is recovering expeditiously!), I was too exhausted to sleep late Saturday evening, but exhausted enough to hit publish instead of draft save. Oops.
A teaser that also lets you know I do sometimes follow a meal plan, and we were looking forward to Taco Tuesday. Also? National Taco Day. We had to plan for and celebrate that.
We celebrated Taco Tuesday with my favorite seven layer dip, made into tacos!
I still have quite the obsession with my noocho cheese sauce. I can’t get over the perfect blend of flavors. Buttery sweet, cheesy and spicy hot, it is truly the star of the seven layers, and stands well on its own, happily traveling on vehicles of chips and veggies.
I started out building these tacos in layers. After a couple, however, I would begin with the noocho cheese, spreading it all over the interior of the taco shell, followed by the remaining six flavor layers. Exceptional!
seven layer tacos
vegan, gluten free, dairy free
base layer – jalapeno beans
salsa spiced quinoa
Noocho Cheese Sauce
chopped lettuce and scallions
jalapeno soaked olives
Base layer – canned pinto beans (drained) and chopped jalapeno: I used 2 cans beans and 2 seeded jalapenos, processed in food processor to a blend of chunky/creamy.
Second layer – salsa spiced quinoa – quinoa cooked with dried and powdered “salsa flavors” added to the water: I used 1 cup quinoa to 1 1/2 cups vegetable broth, I added 1/4 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons chili flakes, 1 teaspoon chili powder, bring to boil then simmer 25 minutes.
Third layer – Noocho Cheese Sauce.
Fourth through seventh layers – layer the lettuce and scallions, then tomato, then avocado, then olives.