Taco Tuesday

Who doesn't love tacos? Sure, there are those boxed taco kits that includes everything except the meatless crumbles (or meat, if you do occasionally eat meat) and toppings. And really, there's nothing wrong with the boxed kits, especially when you want dinner in a hurry with a minimum amount of effort.

But there are so many great vegetarian taco recipes out there that, with a little more effort (but just a little more), you can have a good meal to Taco Tuesday. Here are six vegetarian taco recipes to get you started, including Grilled Portobello Tacos with Salsa Verde and Buffalo Cauliflower Tacos with Greek Yogurt Ranch. Enjoy!

SWEET THAI PEANUT CAULIFLOWER TACOS

This came from the Vegetarian Times website, and starts, "The combination of savory and sweet paired with crispy cauliflower is also a win-win at any party. This is my husband, David’s, absolute favorite recipe in the book, and he has tried them all!"

Reprinted on the Vegetarian Times websitewith permission from Epic Vegan © 2019. Makes 4 servings.

Ingredients:

Sweet Thai Chili Sauce

1 cup packed organic light brown sugar

1/2 cup water, divided

1/4 cup rice vinegar

2 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

2 tablespoons cornstarch

1 tablespoon ketchup

Taco Sauce

1 batch Sweet Thai Chili Sauce

1/4 cup creamy peanut butter

For Cauliflower:

Canola oil

1 cup all-purpose flour

1 cup stone-ground yellow cornmeal or polenta

1/4 cup cornstarch

1 teaspoon sea salt

1/2 teaspoon black pepper

1 1/2 cups seltzer water

1 head cauliflower, cut into tiny florets (see Tip)

For Tacos:

8 small (6-inch) soft taco shells, warmed (see Tip)

1 cup shredded carrots

1 cup shredded red cabbage

2 scallions, chopped (optional)

Cocktail peanuts, crushed (optional)

White sesame seeds (optional)

Ingredients:

Thai Chili Sauce

In a small saucepan, combine the brown sugar, 1/4 cup of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.

In a small bowl, whisk together the cornstarch and remaining 1/4 cup water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened.

Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days. Yield: 1 cup

Tacos

To make the sauce: In a small saucepan whisk together the Thai chili sauce and peanut butter. Bring to a simmer and heat for 2 to 5 minutes, or until all the peanut butter has mixed in and the sauce is smooth and creamy. Remove from the heat and set aside.

To make the cauliflower: In a wok or large saucepan, pour 3 inches (7.5 cm) of canola oil. Heat the oil 350°F when tested with a candy thermometer or a drop of batter bubbles up to the top and fries quickly. Line a plate with paper towels.

In a medium bowl, whisk together the flour, cornmeal or polenta, cornstarch, salt, and pepper. Slowly whisk in the seltzer water until well combined and a thick batter forms.

Working in 2 batches, transfer half of the cauliflower florets to the batter. Mix around until all the pieces are fully coated. Using tongs, shake off excess batter and carefully transfer battered cauliflower pieces, 1 at a time, into the frying oil.

Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat with the remaining cauliflower.

When all the cauliflower has been fried, transfer it to a large bowl and toss with the peanut-chili sauce.

To build the tacos: Start with a warm tortilla, 2 tablespoons carrot, 2 tablespoons cabbage, 6 to 8 coated cauliflower florets, and a sprinkle of scallions, peanuts, and sesame seeds (if using). Serve warm.

Tip

It’s important for these florets to be small so that several can fit on a taco. To make them the size of 1 or 2 marbles, completely remove the stem and cut the floret into smaller florets. Before you fry the cauliflower, warm the taco shells by setting them on a baking sheet (overlapping is okay) and placing in 200°F oven until time to build the tacos.

BUFFALO CAULIFLOWER TACOS WITH GREEK YOGURT RANCH

This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 2 - 4

To view this online, go to https://www.hiddenvalley.com/recipe/buffalo-cauliflower-tacos-with-greek-yogurt-ranch/.

Ingredients

1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)

1/2 cup milk

1/2 cup water

1/2 tablespoon lemon pepper

1/4 teaspoon sea salt

1/2 head cauliflower

1/2 cup buffalo sauce

15 oz. can organic sweet kernel corn, rinsed and drained

8 gluten-free corn tortillas (or sub flour ones if you prefer)

1/4 cup chopped cilantro

1 cup mixed greens (or sub chopped red cabbage)

1/4 cup Hidden Valley® Greek Yogurt Ranch

Directions

Preheat oven to 450°F.

Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.

Break or cut the cauliflower into small 1 1/2 inch pieces.

Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.

Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.

Bake for 15 minutes, then flip them over and bake for another 15 minutes.

Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.

Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.

Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.

Note: For safe meat preparation, reference the USDA website.

VEGGIE BEAN TACOS

This comes from Taste of Home, and begins with this note from Tonya Burkhard (Davis, Illinois), " In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado."

Prep Time: 20 minutes; Cook Time: 20 minutes; Makes: 6 servings

View this online at https://www.tasteofhome.com/recipes/veggie-bean-tacos/.

Ingredients

2 cups fresh corn

2 tablespoons canola oil, divided

4 medium tomatoes, seeded and chopped

3 small zucchini, chopped

1 large red onion, chopped

3 garlic cloves, minced

1 cup black beans, rinsed and drained

1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

12 corn tortillas (6 inches), warmed

3/4 cup shredded Monterey Jack cheese

1/4 cup salsa verde

1 medium ripe avocado, peeled and thinly sliced

Reduced-fat sour cream, optional

Directions

In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.

Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.

GRILLED PORTOBELLO TACOS WITH SALSA VERDE

This yummy recipe was updated on the Vegetarian Times website on April 27, 2020. It begins, “Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.

“Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).”

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/grilled-portobello-tacos-with-salsa-verde-recipe.

Ingredients

Marinade

1/3 cup canola oil

3 Tbs. balsamic vinegar

1 tsp. black pepper

Tacos

6 large portobello mushroom caps

6 6-inch soft corn tortillas

2 avocados, sliced

2 cups chopped tomatoes

3 cups shredded cabbage

Salsa Verde

4 tomatillos, chopped (or 1 cup canned)

1 large green bell pepper or poblano chile, roughly chopped

1 large bunch fresh cilantro, leaves only

1 medium onion, chopped

3 cloves garlic

3 tsp. organic sugar or agave nectar

1 1/4 tsp. canola oil

1 tsp. pepper

1/2 tsp. salt

Preparation

Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:

Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:

Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

BLACK BEAN, RICE AND QUESO MINI TACOS

This is from Old El Paso, and begins, "Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families."

Prep Time: 24 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/black-bean-rice-and-queso-mini-tacos.

Ingredients

1/2 cup uncooked regular long-grain white rice

1 cup water

1 tablespoon butter

1 tablespoon lime juice

1/4 cup chopped fresh cilantro

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

1 cup Old El Paso™ ™ Shredded Mexican Style 4 Cheese Blend

1/2 cup pico de gallo

1/3 cup Old El Paso™ Creamy Queso sauce

Directions

In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.

Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.

In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese.

Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.

Expert Tips

Salsa may be substituted for the pico de gallo in this recipe.

Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave.

Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.

Nutrition: 6 servings (2 mini tacos each);1 Serving Calories 330 (Calories from Fat 100); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 740mg; Total Carbohydrate 44g (Dietary Fiber 5g, Sugars 2g); Protein 11g;% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 2 Other Carbohydrate, 1/2 Vegetable, 1 High-Fat Meat, 1/2 Fat; Carbohydrate Choice: 3

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.