Here is something really easy.
This seems like the time of year when you might have some
used rice and tortillas lying about. Also known as "leftovers" if you prefer.
I have a number of ways to make use of this combination, let's start with...
several old corn tortillas
a cup or two of cooked rice
1/2 C. diced onion
1/2 C. chili sauce
1 or 2 minced garlic cloves
some random veg., such as carrots or cabbage, chopped up (keep some fresh to strew on top)
a tsp. or two of minced jalapeno
oil for light frying
cumin, chili powder, salt and pepper to taste
some nice salsa
vegan sour cream or whatever
Begin by sauteeing the onion, garlic and jalapeno in a little oil with some salt and pepper.
Add tortilla pieces and continue frying for a few minutes. Add rice and any veggies. Season to taste and cook, stirring and flipping occasionally, until some of the rice and tortilla begins to crisp or get brown. Slather with a bit of that chili sauce and stir. Cook again, flipping occasionally, until more of it begins to crisp up or brown. Serve with extra chili sauce, some minced cilantro, extra diced veg and onions, salsa and some vegan sour cream concoction. Refried beans or whole black with seasoning also make super accompaniments. As do fried plantains.
Eat with rice and tortillas (har har har).
Always zany fun to add some random starchy thing to something else already starchy. Might as well.
Next week I will show you an unfish taco using rice.
Vegan Coconut Sour Cream
*One sour kreem I like lately is just a can of coconut milk, heated,
stirring with a tsp. of so of agar or cornstarch, salt and garlic powder to taste, 1 Tbsp. vinegar, 2 Tbsp. oil and a tsp. of prepared brown mustard. I heat this until it thickens up a little bit, then chill it overnight. Not super thick but I like it that way.*