Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Grilled Asparagus and Avocado Tacos and Carrot-and-Black Bean Crispy Tacos. Enjoy!

SAUCY & STICKY SWEET POTATO TACOS WITH CREAMY AVOCADO CILANTRO SAUCE

This comes from Laura, whose site, The First Mess, is absolutely wonderful. I highly recommend checking it out! Go ahead, I’ll wait…

This recipe serves 3 - 4, and can be found at http://thefirstmess.com/2018/04/11/sticky-sweet-potato-tacos-vegan-recipe/.

Headnote: Laura wrote, “I like to get the sweet potato shreds as long as possible, so I grate it with the long side of the vegetable striking the large holes of the box grater.

“You could use fresh or pickled jalapeno in the avocado cilantro sauce! I’ve tried the sauce with both.

“You could use collard leaves instead of tortillas for a grain-free option. As a bonus, they tend to hold a lot more filling than a standard tortilla :)

“If you want to save some time by using a jarred BBQ sauce, you’ll need a scant cup of it for this recipe.”

Date BBQ Sauce Ingredients

1/2 cup pitted Medjool dates

1/2 cup balsamic vinegar

2 tablespoons fresh lime juice (from 1 lime)

2 teaspoons gluten-free tamari

2 teaspoons tomato paste

1 teaspoon grainy mustard

1 teaspoon onion powder

1 teaspoon garlic powder

sea salt & ground black pepper, to taste

water to thin

Creamy Avocado Cilantro Sauce Ingredients

1 medium, ripe avocado

1/2 cup fresh cilantro

2 cloves of garlic

2 tablespoons tahini

1/4 cup fresh lime juice (from 2 limes)

1 small jalapeno, seeded & diced

1/2 cup filtered water

sea salt & ground black pepper, to taste

For the Tacos

1 teaspoon heat-tolerant oil, such as avocado

1 shallot, fine dice

1 medium sweet potato (about 550-600 grams), peeled & grated on the large holes of a box grater

sea salt & ground black pepper, to taste

corn tortillas, warmed (or collard leaves, see headnote)

3 cups shredded cabbage

Make the date BBQ sauce. In a medium saucepan, combine the dates, balsamic vinegar, lime juice, tamari, tomato paste, mustard, onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil and then simmer until dates are soft, about 3 minutes. Transfer mixture to an upright blender and blend on high until smooth, adding water by the tablespoon if necessary. Scrape the date BBQ sauce into a small bowl and set aside. Rinse the blender pitcher.

Make the creamy avocado cilantro sauce. Peel and pit the avocado. Back in the upright blender, combine the avocado, cilantro, garlic, tahini, lime juice, jalapeno, water, salt, and pepper. Blend the mixture on high until completely smooth, adding more water by the tablespoon if necessary. Scrape the avocado cilantro sauce into a separate container and refrigerate until ready to use.

Make the filling. Heat the oil in a large skillet over medium heat. Add the shallot to the skillet and saute until slightly softened and translucent, about 3 minutes. Add the grated sweet potatoes and stir. Season the filling with salt and pepper. Keep stirring until sweet potato shreds start softening and collapsing into each other, about 4 minutes. Add a splash of water if you notice some sticking.

Once sweet potato shreds are soft, add the date BBQ sauce to the skillet and stir to combine. The filling should look quite saucy at this point. If it seems dry, add another splash of water. Keep stirring until the filling is saucy, sticking to the sweet potatoes, and piping hot, about 3-4 minutes.

Divide the sweet potato filling among the warm tortillas. Top each sticky sweet potato taco with shredded cabbage and plenty of the avocado cilantro sauce. Serve tacos with extra lime wedges if you like.

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.

VEGETARIAN TACO SOUP IN THE CROCKPOT

This also comes from Jolinda Hackett, on The Spruce Eats. Jolinda wrote, “This Mexican-inspired vegetarian taco soup recipe with kidney beans, pinto beans, and black beans is easy, deliciously satisfying, and quick to prepare (you really just dump everything in the crockpot).

"It's a set-it-and-forget-it kind of recipe packed with fiber, protein and low-glycemic carbohydrates that is nearly fat-free and perfect for busy lifestyles.

"Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.

"This is a terrific tailgating or party food especially when you're uncertain of your guests' eating preferences and dietary restrictions—its always nice to offer something for everyone. Try one of the tofu, seafood, and meat variations below..”

Prep Time: 5 minutes; Cook Time: 8 hours; Yield: 6 servings

To view this online, click here.

Ingredients

1 (14-ounce) can corn kernels, drained

1 (14-ounce) can kidney beans or navy beans, drained

1 (14-ounce) can pinto beans, drained

1 (14-ounce) can black beans, drained

1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)

1 (14-ounce) can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain

1 package taco seasoning mix

1/4 tsp cumin

3/4 tsp onion powder

1/2 teaspoon salt

1/2 tsp garlic powder

Optional garnishes:

tortilla chips or corn chips

grated cheese

chopped green onions

fresh chopped cilantro

Preparation

Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.

If you're in a hurry, you can also set this on high in the crockpot for 3 hours.

Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.

This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.

CARROT-AND-BLACK BEAN CRISPY TACOS

This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3" to 4" sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.

Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.

Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.