Taco Tuesday

Yay, Taco Tuesday! Here are six taco recipes to help you through the day. Enjoy!

BLACK BEAN & TOASTED CORN TACOS

This comes from Vegetarian Times, and begins, “Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.” Yield: Makes 4 tacos.

To view this online, click here.

Ingredients:

1 cup cooked black beans

1/2 cup prepared salsa

2 cloves garlic, minced (2 tsp.)

2 1/2 tsp. ground cumin, divided

1 cup frozen corn kernels, thawed

1/4 tsp. ground black pepper

4 6-inch corn tortillas

12 baby spinach leaves

1/2 cup jarred roasted red pepper strips

1/4 cup coarsely chopped cilantro

2 small green onions, finely chopped (1/4 cup)

1/4 cup crumbled cottage or feta cheese, optional

Instructions:

Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.

Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.

Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.

Nutrition Information: Calories: 362; Protein: 14 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 74 g; Cholesterol: 0 mg; Sodium: 904 mg; Fiber: 14 g; Sugar: 9 g

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g

TACOS WITH BLACK BEANS AND CHARD

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.” Yield: 6 to 8 servings; Time: 2 hours.

This was featured in “Tacos for the Holidays” and can be viewed online here.

Ingredients

1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water

1 onion, chopped

4 garlic cloves, minced

Salt to taste

1 bunch cilantro, roughly chopped

1/2 pound Swiss chard, stemmed, washed and roughly chopped

12 to 16 corn tortillas

Fresh or bottled salsa

2 to 3 ounces queso fresco, crumbled

Preparation

Step 1

Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.

Step 2

Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.

Step 3

Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.

Tip

Advance preparation: Make the beans through Step 1 a day ahead for best results. Bring back to a simmer and proceed with Step 2. The beans will keep in the refrigerator for 3 or 4 days.

CAULIFLOWER AND RED ONION TACOS

This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.

This was also featured in “Tacos for the Holidays” and can be viewed online here.

Ingredients

1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)

1 red onion, cut in half lengthwise, then sliced crosswise across the grain

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped cilantro

2 tablespoons capers, drained and rinsed

1/4 cup white wine vinegar or Champagne vinegar (to taste)

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)

12 corn tortillas

1 romaine heart, cut crosswise in thin strips (chiffonade)

3 ounces cotija or ranchero cheese

Preparation

Step 1

Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.

In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.

Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Tip

Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.

ZUCCHINI AND CRIMINI TACO

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

From A Spicy Perspective at http://www.aspicyperspective.com/taco-recipe/. YIELD: 8-10 tacos; PREP TIME: 20 minutes; COOK TIME: 15 minutes

Ingredients

1 large onion, peeled, quartered and sliced thin

1 1/2 lbs. crimini mushrooms, sliced thin

2 zucchini, sliced thin

2 summer squash sliced thin

4 garlic cloves, minced

4 Tb. butter

1 Tb. cuban seasoning (McCormick makes a good one)

2 tsp. cumin

1/4 chipotle chili powder

1 tsp. salt

1 1/2 cups crumbled California panela cheese (or queso fresco)

1 package corn tortillas

Directions:

Chop the veggies and leave in separate piles. Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.

Place 1 tablespoon of butter in a large skillet and heat to hight heat. Once the butter is melted, add the onions and garlic. Saute' for 1-2 minutes until just barely soft. Remove from the skillet and add 2 tablespoons of butter. Once the butter is melted, add the mushrooms and saute' and stir until brown and cooked through, about 5-8 minutes. Remove and add the last tablespoon of butter to the skillet. Add the zucchini and summer squash to the skillet. Saute' and stir for 2-3 minutes until golden, but just barley cooked through and still firm.

To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies. Top each taco with a generous sprinkling of crumbled panela cheese. Serve warm.

TEMPEH TACOS

I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.

This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos

Ingredients

1 (8-ounce) package tempeh

2 cloves garlic, minced

1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)

1 fresh jalapeño, diced

2 – 4 tsp. chili powder (2 was plenty for us!)

3 tsp. cumin

2 tsp. lime juice

2 tsp. garlic powder

1 tsp. onion powder

2 tsp. dried oregano

1 tsp. minced chipotle pepper

1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)

1/2 red onion, diced

1/2 green bell pepper, diced

2 tbsp. water

salt + pepper to taste

olive oil mister or cooking spray

dash of liquid smoke (I omitted this)

6-8 hard taco shells

vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving

Instructions

Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.

Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.

While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.

Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.

Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!