It's Taco Tuesday, time to check out six more taco recipes. Today's offerings include Grilled Asparagus and Avocado Tacos and Crispy Vegetarian Tacos. Enjoy!
HUEVOS RANCHEROS
I found this, along with five other taco recipes, on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.
This recipe begins, “A spicy sauce made fresh from sautéed vegetables helps you begin the day with a good dose of vitamins A and C.”
Serves:4; Prep Time: 10 minutes; Total Time: 35 minutes
This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.
Ingredients
3 tsp olive oil
1 med green bell pepper, chopped
1 med yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1 can (14 oz) no-salt-added diced tomatoes with juice
2 Tbsp chopped chipotle pepper in adobo
1/4 c chopped cilantro + leaves for garnish
4 eggs
1 c canned black beans or pinto beans, drained and rinsed
4 whole wheat tortillas, warmed
Directions
Heat 2 tsp oil over medium until shimmering in medium saucepan. Add bell pepper, onion, garlic, oregano, cumin, and a pinch of kosher salt and cook until onion is translucent, 8 minutes. Add tomatoes, chipotle, and cilantro and cook until reduced slightly, 10 minutes. Puree with regular or hand blender until smooth.
Heat remaining 1 tsp oil in large nonstick skillet and fry eggs sunny side up. Fill each tortilla with 1/4 cup beans, 1 egg, and desired amount of sauce. Top with cilantro leaves.
Per serving: 272 cal, 14 g pro, 40 g carb, 8 g fiber, 6 g sugars (1 g added sugars), 9.5 g fat, 2 g sat fat, 186 mg cholesterol, 476 mg sodium
MEXICAN ROSE TACO SALAD
This is from Vegetarian Times and begins, "Pick up the festive flavors of Mexico in this robust main-course salad. This would also make a beckoning brunch main dish. In either case, offer a basket of hot corn or flour tortillas as wrappers. To underscore the taco flavor, garnish this salad with whole or crushed taco chips, if desired." Yield: 4 to 6 servings.
This can be viewed online here.
Ingredients
1 head red leaf lettuce, rinsed
15-oz. can black or navy beans, drained and rinsed
15 1/4-oz. can corn, drained
6-oz. can pitted black olives, drained
1 bunch scallions, cut into 1-inch lengths
2 medium-sized tomatoes, thinly sliced
1 ripe avocado, peeled and thinly sliced
1 cup loosely packed fresh coriander leaves
1 to 2 jalapeno chiles, thinly sliced, for garnish
Dressing
1/2 cup olive oil
Juice of 1/2 lime
1 tsp. chili powder, or to taste
3 Tbs. taco sauce
1 Tbs. granulated sugar, or to taste
Instructions:
Dry lettuce leaves, trim off tough ends and line salad bowl with leaves.
Combine beans, corn kernels, olives, scallions and tomatoes in a mixing bowl and toss to combine. Add avocado and coriander leaves and stir in gently.
To make dressing, combine ingredients in bowl and beat together to combine. Toss salad ingredients with dressing.
To serve, scoop bean mixture into the salad bowl. Garnish with sliced jalapeños.
Nutrition Information: Calories: 470; Protein: 20 g; Total Fat: 30 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: mg; Sodium: 280 mg; Fiber: 10 g; Sugar: g
GRILL VEGETARIAN TACOS
This was on the Runner’s World website (by Meghan Kita, posted on June 28, 2013), and begins, “Ivy Stark, runner and executive chef for Dos Caminos in New York City, loves this healthy, filling recipe.”
The article begins, “Unless you're a no-meat athlete, your grill likely cooks hot dogs, hamburgers, chicken breasts, or steaks almost every time you fire it up. Sure, you'll throw on some veggies as a side dish, but the meat tends to take center grate.
“...You'll need to oil your grill and your avocadoes really well to ensure that they don't stick. The asparagus, you can just toss in oil before grilling. It's time-consuming to make your own refried beans, but they'll come out much fresher — and much less metallic-tasting — than ones from the can.”
GRILLED ASPARAGUS AND AVOCADO TACOS
Recipes by Ivy Stark, executive chef at Dos Caminos
View this online at https://www.runnersworld.com/nutrition-weight-loss/a20846612/recipe-grilled-asparagus-and-avocado-tacos/.
Ingredients
12 corn tortillas
12 teaspoons cucumber pico de gallo (recipe below)
12 ounces refried white beans (recipe below) OR store-bought refried beans
12 spears grilled asparagus
2 ripe hass avocados, grilled (oil them AND the grill really well to prevent sticking) and cut into twelve slices
12 teaspoons queso fresco
Directions
Warm the corn tortillas by placing them on a warm griddle for 30 seconds.
Place 1 ounce beans into each of the tortillas.
Cut asparagus in half and place on top of beans.
Place 1 slice of grilled avocado in each tortilla.
Top avocado with 1 teaspoon of cucumber pico de gallo in each taco.
Sprinkle with queso fresco. Serves 4.
CUCUMBER PICO DE GALLO
Ingredients
2 kirby cucumbers, ends trimmed and then peeled
1/2 small red onion, finely diced
2 roma tomatoes, finely diced
1 jalapeno pepper, finely chopped
1 serrano chile, finely chopped
1/4 cup freshly squeezed lime juice
2 teaspoons extra virgin olive oil
1 teaspoon lemon olive oil
salt
Directions
Finely dice the cucumbers, combine with the remaining ingredients, and season with salt.
Let stand 30 minutes before serving.
REFRIED WHITE BEANS
Ingredients
1 cup dried cannellini beans
2 serrano chiles, split
1/2 gallon water
1 tablespoon olive oil
1/2 medium yellow onion, diced
1/2 teaspoon dried oregano
2 teaspoons lemon olive oil
1 teaspoon salt
Directions
Wash the cannellini beans in a colander under the faucet.
Spread the beans out on a sheet pan or counter and sort through. Discard any stray dirt, stones, or shriveled beans.
Bring the water to a boil in a medium stock pot. Add the beans and the serranos.
Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, approximately 1 hour and 45 minutes.
To test for doneness, taste three or four of the smaller beans. They should be cooked through and creamy inside.
Drain the beans, and reserve the liquid.
Mash the beans, along with about a tablespoon of the bean cooking liquid, with a potato masher or the back of a wooden spoon until creamy but not completely mashed.
Heat the olive oil in a medium-sized saucepan over medium heat. Sauté the onion with the oregano and salt until golden brown, about 10 minutes.
Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes.
Puree in the blender, while adding the lemon olive oil in a steady stream.
Season with salt to taste.
CRISPY VEGETARIAN TACOS
This yummy taco recipe comes from Kraft, and begins, “Make next Monday the most delicious meat-free Monday ever with these Crispy Vegetarian Tacos. Explore the recipe to learn more about these tasty tacos.” Of course, you can also use this for Taco Tuesday!
Prep Time: 25min.; Total Time: 25min.; Servings: 6 servings, 2 tacos each
To view this recipe online, click here.
Ingredients
1 Tbsp. oil
1 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
1-1/2 cups frozen whole kernel corn
1 can (15 oz.) black beans, rinsed
12 TACO BELL® Crunchy Taco Shells, warmed
2 cups shredded iceberg lettuce
1 tomato, seeded, finely chopped
2 green onions, chopped
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Directions
Heat oil and dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until lightly browned. Add corn; cook 2 min., stirring occasionally. Stir in beans; cook and stir 1 to 2 min. or until mixture is heated through.
Fill taco shells with lettuce, bean mixture and remaining ingredients.
Vegetarian Recipes, along with occasional photos, tips (becoming a vegetarian, degrees of vegetarianism, products, being a vegetarian in a houseful of carnivores) and helpful hints. Not sure about becoming a vegetarian? Try a Meatless Monday (or any other day of the week). Helpful hints and recipes for good eating, any time.
Vegetarian Delights: A Confessions of a Foodie Offspring
Tuesday, December 11, 2018
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