Taco Tuesday

It's Taco Tuesday! Here are six yummy vegetarian taco recipes to help you through the day, including Roasted Portobello Soft Tacos and Crispy Baked Tacos w/Pineapple Salsa. Enjoy!

ROASTED PORTOBELLO SOFT TACOS

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.

Yield: serves 2-4

From Keepin’ It Kind. View this online at http://keepinitkind.com/roasted-portobello-soft-tacos/. Serves 2 – 4.

Ingredients

3 portobello mushrooms, stems removed and chopped

2 tablespoon Bragg Liquid Aminos

1 tablespoon balsamic vinegar

1 teaspoon liquid smoke

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon dried onion granules

1/4 teaspoon garlic powder

1 cup corn kernels (I used an organic frozen variety)

1/2 onion, diced

1 red bell pepper, thinly sliced

2-3 large leaves of collard greens, stems removed and roughly chopped

2 cloves garlic, minced

1 teaspoon olive oil

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon ancho chile pepper

salt and pepper to taste

1/4 cup cilantro

1/2 avocado, diced

6 corn tortillas (or small flour torillas)

Directions:

Preheat oven to 400. Line a baking sheet with parchment paper. Arrange the Portobello mushrooms, bottoms up, on the sheet.

In a small bowl, mix together the Bragg Liquid Aminos, balsamic vinegar, liquid smoke, thyme and marjoram. Drizzle over the mushrooms. Bake in the oven for 10-15 minutes (depending on how firm you want them). Remove and let cool until they are cool enough to handle.

While the mushrooms are in the oven, you can cook the veggies. Heat the olive oil in a large pan over medium heat. Add the onions and saute until translucent. Add the garlic and sauté for one more minute. Add the bell peppers, corn, mushroom stems, cumin, smoked paprika, and ancho chile pepper, and mix to combine. Saute until bell peppers start to get a little soft, about 5-7 minutes. Add salt and pepper to taste, then add the collard greens. Saute until the collards just start to wilt (you don’t want them to get completely wilted). Toss in the cilantro, mix to combine and remove from heat.

Once the mushrooms are cool enough to handle, slice them, on a diagonal, into wide strips.

Take a clean kitchen towel and lightly wet it. Wrap the corn tortillas up in the damp kitchen towel and place the kitchen towel, with corn tortillas wrapped inside, on a baking sheet and place in the oven for 5-6 minutes.

Divide the veggie mixture amongst the 6 tortillas. Top the veggies with 2-3 slices of mushroom. Sprinkle the avocado chunks on top of each pile. You can also top with salsa and/or tofu sour cream.

Serve immediately and Enjoy!

BLACK BEAN AND POBLANO TACOS

This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.

This was featured in “The Unstuffy Taco” and can be viewed online here.

Ingredients

1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible

1 small onion, halved

1 bay leaf

1 large sprig epazote (optional)

1 teaspoon salt

4 poblano chiles

Soft corn tortillas

1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded

1/2 pound queso fresco, available in Latino groceries

8 ounces crème fraîche or Mexican crema

Preparation

Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.

Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.

To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.

FALAFEL TACOS WITH SRIRACHA TAHINI SAUCE

I found this on a really cool vegetarian food blog called Oh My Veggies. It’s one that I really think you’ll enjoy!

This particular recipe is from Keepin’ It Kind, a blog by “animal lover, travel fanatic, and chickpea devotee” Kristy. This yummy recipe yields 6 tacos and can be viewed on Kristy’s site at http://keepinitkind.com/falafel-tacos-with-sriracha-tahini-sauce/.

Ingredients

for the falafel

1 1/2 cups cooked chickpeas or 1 15oz can of chickpeas, rinsed and drained

1/2 cup loosely packed fresh cilantro (or mixture of fresh parsley and cilantro)

1/4 red onion, chopped

2 – 3 cloves garlic

juice from 1/2 a lemon

1 1/2 teaspoons dried dill

1 1/2 teaspoons dried oregano

1 teaspoon smoked paprika

1 teaspoon cumin

several dashes of black pepper

salt to taste (I used about 3/4 tsp)

3 tablespoon chickpea flour

1 teaspoon nutritional yeast (optional, but adds a little extra oomph)

for the tacos

6 taco shells

1 – 2 cups lettuce

tomato slices

other taco fillings

for the sriracha tahini sauce

1/4 cup tahini sauce

1/4 cup water

1 – 2 tablespoon Sriracha

juice from 1 lemon

1 clove garlic, minced

1 teaspoon dried dill

Instructions

for the sriracha tahini sauce

Combine all ingredients in a food processor or if using an immersion blender, a small bowl. Blend the ingredients until smooth. Chill until ready to use.

for the tacos

Preheat the oven to 350. Line a baking sheet with parchment paper. Set aside.

Combine all falafel ingredients (chickpeas through nutritional yeast) in a food processor and process until you have a mostly smooth ball of “dough.”

Use a tablespoon to scoop the dough and use your hands to roll the scoop into a ball. Flatten it slightly and place on the prepared baking sheet. Repeat until there is no more dough left. You should have about 18-20 falafel.

Bake in the oven for about 20 minutes, flipping halfway through to ensure even cooking. Remove from oven. Stuff a little lettuce in each taco shell, then stuff about 3 patties into each taco shell. Top with tomato slices and any other taco fillings you would like to use (cucumber, avocado, bell pepper, etc.). Drizzle the taco with the Sriracha Tahini Sauce (recipe below) and serve warm. Enjoy!

CRISPY BAKED TACOS WITH PINEAPPLE SALSA

This is from Dana, the co-founder (with her husband, John) of the Minimalist Baker. Talk about a great looking site! And the recipes look absolutely wonderful. Needless to say (but I’ll say it anyway), I’ll be checking out this site again…and again. (Thanks for putting up the site, Dana and John!)

This recipe “comes together in just 30 minutes” (always a plus when you’re hungry!). Prep Time: 10 minutes; Cook Time: 20 minutes; for a Total Time of 30 minutes. Serves 3 - 4.

To view this on the Minimalist Baker site, go to http://minimalistbaker.com/crispy-baked-tacos/.

Ingredients

Tortillas

6 - 8 white or yellow corn tortillas

Avocado or grape seed oil

Sea salt

Beans

2 cups Mexican Pinto Beans (or 1 1/2 15-ounce cans pinto beans) (Note: Click link for the Mexican Pinto Beans on the Minimalist Baker, which also follows this recipe)

1/4 tsp ground cumin

1/4 tsp ground chili powder

Pinch each sea salt + black pepper

Salsa*

1/4 cup diced pineapple

1/2 cup diced tomato

optional: 3 Tbsp diced jalapeño

3 Tbsp diced red onion

1/4 cup chopped cilantro

1 Tbsp lime juice, plus more to taste

Pinch each salt and pepper

Toppings, optional

Ripe sliced avocado

Hot sauce

Lime juice

Fresh chopped cilantro

Instructions

Preheat oven to 425 degrees F and get out two baking sheets, as well as a few mini cupcake liners if you have them. As long as you have either cupcake liners or two baking sheets, you can make this method work!

Lightly brush tortillas on both sides with oil and sprinkle with salt. Then stack two baking sheets and lift one side. Tuck as many tortillas as will fit comfortably on the edge, then lower the top baking sheet and fold the tortilla over the top, so it forms a shell shape. In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening. See photo for guidance!

Bake 10 - 20 minutes (will depend on brand and freshness) until light brown and crisp.

Remove from oven and set aside to cool.

While tortillas are baking, add pinto beans to a small pot and bring to a simmer over medium heat, then lower heat to low and simmer until serving. Taste and season - I suggest ground cumin, chili powder, and salt and pepper to taste.

Lastly, prepare pineapple salsa by adding all ingredients to a small bowl and tossing to coat. Taste and adjust flavors as needed, adding more salt for flavor balance, lime for acidity, or pineapple for sweetness. Set aside.

Once tacos are done baking and slightly cooled, filled generously with pinto beans, pineapple, and other toppings. I went with avocado, hot sauce, and cilantro.

The shells are best when fresh. I would only make as many as you want to enjoy immediately as they tend to lose their crispiness when stored.

Notes

*I also think this Blended Red Salsa would be delicious with these tacos!

*Nutrition information is a rough estimate for 1 of 8 tacos without additional toppings (i.e. avocado).

Nutrition Information: Serving size: 1 taco (of 8) without additional toppings Calories: 130 Fat: 4.6 g Saturated fat: 0.7 g Carbohydrates: 20 g Sugar: 1.5 g Sodium: 203 g Fiber: 4.2 g Protein: 3.8 g

MEXICAN PINTO BEANS FROM SCRATCH (1 POT)

This is also from Dana of the Minimalist Baker. Prep Time: 6 hours 15 minutes; Cook Time: 1 hour; Total Time: 7 hours 15 minutes.

View this on the Minimalist Baker list at http://minimalistbaker.com/mexican-pinto-beans-scratch-1-pot/.

Ingredients

1 pound pinto beans*, soaked overnight in cool water (or for at least 6 hours)

1 Tbsp olive oil

1/2 white onion, diced

3 large cloves garlic, minced (1 1/2 Tbsp)

1 pinch each sea salt + black pepper, plus more to taste

1 quality vegetable bullion (or 1 cup vegetable broth)

1 chipotle pepper in adobo sauce, minced, plus 1 tsp adobo sauce, plus more to taste

1/2 cup diced tomatoes and green chilies (I used Muir Glen fire roasted tomatoes with green chilies)

1 Tbsp ground cumin

1 Tbsp chili powder*

optional: 1/4 tsp ground cinnamon

Instructions

Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature.

Once beans are soaked, drain and set aside.

Heat your large pot over medium heat. Once hot, add olive oil, diced onion and garlic, and season with a healthy pinch each sea salt and black pepper. Stir to coat and sauté for 3-4 minutes, or until onion is soft and translucent.

Next add drained beans and bouillon cube and cover with water about 2 inches over the top, as the beans will expand while cooking. If using vegetable broth in place of a bouillon cube, add vegetable broth first, and then water so you don't add too much liquid.

Add chipotle pepper and diced tomatoes, stir and bring to a low boil. Then reduce heat to low or medium-low and simmer for 40-50 minutes, or until beans are tender.

Once the beans are tender and cooked through add remaining seasonings: adobo sauce, salt, pepper, cumin, chili powder, and cinnamon (optional). Stir to coat and cook on low for 10 more minutes to let the flavors meld.

Taste and adjust seasonings as needed, adding more salt to taste, cumin for smokiness, chili for depth of flavor, cinnamon for warmth, or adobo sauce (and minced adobo peppers) for heat. You want them very well seasoned, so don't be shy!

Your beans are now ready to enjoy! These make a delicious addition to burrito bowls, burritos, tacos, nachos, taco salads, veggie burgers, and more. You could also add them to chili!

Store beans well covered in the refrigerator up to 5 days. Will keep in the freezer for 1 month (oftentimes longer).

Notes

*1 pound dried beans typically equals 2 cups dried or 4-5 cups cooked.

*The chili powder I used was from Whole Foods and contains a blend of chili peppers, cumin, garlic, oregano, coriander, cloves and allspice.

*6-8 hours is the optimal amount of time for soaking your beans. The longer you soak them, the more tender they will become, and the more likely they will split and separate during cooking. So if you can't get to them right away, simply drain, cover, and refrigerate until ready to use.

*Recipe method adapted from All Recipes and The Sprouted Kitchen Cookbook.

*Nutrition information is a rough estimate for 1 half-cup serving of 10 total servings. The recipe yields roughly 5 cups cooked beans.

*I recently discovered that Trader Joe's beans are BPA-free, which is great news if you forget to prep ahead of time. In a pinch, buying cans that are BPA-free is still a good option.

Nutrition Information: Serving size: 1/2 cup Calories: 189 Fat: 2.5 g Carbohydrates: 31.6 g Sugar: 2 g Sodium: 367 mg Fiber: 8.4 g Protein: 10.6 g