Heirloom & Hatch Tacos

It’s hatch chile season, and these wonderfully fragrant peppers are everywhere. Here’s a great recipe in the spirit of the season!
2-3 heirloom tomatoes, various sizes and colors
3 hatch chiles, seeded
juice from 1 lime
3 garlic cloves
1/4 cup diced red onion
1/2 bunch cilantro
1 Gardein Chick’n Scallopini fillet (optional)
3-4 blue corn tortillas, freshly made
veggie cheese, sour cream, salsa (if desired)
Preheat oven to 425 F.  Take out a 9 x 11 baking pan, and tear off enough aluminum foil to cover it twice.  Drape the foil across the pan, leaving enough foil on each side to wrap up the final product.  
Chop the Chick’n, chiles and tomatoes into bite size pieces, and add to pan.  Roughly dice the garlic, onion, and celery, and add to pan.  Chop the cilantro into fine shreds and add to pan.  Cover ingredients with lime juice.
Wrap up the whole pile of veggies in foil and roll the edges to seal.  Roast in the oven for 35-40 minutes.
Dump the mixture in a colander to drain out the tomato juice.  Spoon filling onto blue corn tortillas, and add cheese, sour cream, salsa, or guacamole if desired.
Or, you can do as I did, and mix it with black beans, and serve it as a salad on its own.

More plant-based Tex-Mex recipes:

Black Bean and Mango Salsa
Tomatillo Salsa
Mango Salsa
Sweet Corn with Chipotle-Lime Cream
Mexican Tempeh
Heirloom & Hatch Tacos
Epic Easy Burritos
Hatch Chile and Cactus Soup
Avococo Ice Cream


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