Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Cocoa Black Bean Avocado Cream Tacos and Banana Chocolate Tacos. Enjoy!

SNAPPY TACOS

This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.

To view this online, click here.

Ingredients:

4 tsp. vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

12-oz. pkg. soy crumbles, plain or taco-flavored

1/4 cup dark beer (see Note)

1/2 cup low-sodium vegetable broth

2 tsp. chili powder

1 tsp. dried oregano

2 large jalapeno peppers, seeded and finely chopped

1/2 cup salsa, drained

1/2 cup chopped cilantro

8 taco shells

Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup

Instructions:

In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1/4 cup onion and 1/4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.

Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.

Spoon 1⁄4 cup filling into each taco shell. Top with some or all garnishes and serve hot.

Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g

HOMEMADE TORTILLAS

This, as well as the next two recipes (Cocoa Black Bean Avocado Cream Tacos and Banana Chocolate Tacos), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”

Ingredients

2 cups masa harina (corn flour)

1/2 tsp. salt

1 1/2 cups warm tap water

Instructions

In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.

Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.

Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.

Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg

COCOA BLACK BEAN AVOCADO CREAM TACOS

This one begins, “Cocoa adds richness to this hunger smashing fiber-rich bean filling. As a giant cousin of the banana, plantain contains twice as much vitamin C to keep your blood pressure from boiling over. The creamy avocado sauce adds a dose of heart-healthy monounsaturated fat.”

Ingredients

2 tsp. canola or grapeseed oil

1 small yellow onion, diced

2 plum (Roma) tomatoes, seeded and diced

1 ripe plantain, lots of black spots on skin, peeled and diced

1 (15 oz.) can black beans, drained and rinsed

2 Tbsp. cocoa powder

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/3 cup chopped cilantro

1/4 cup fresh lime juice (from 1 large lime)

Kosher salt and freshly ground black pepper

1/2 cup sour cream

1/2 avocado

8 small corn tortillas

1 jarred roasted red bell pepper, thinly sliced

1/4 cup toasted pumpkin seeds (pepitas)

Instructions

Heat oil in a large skillet over medium heat. Add onion and cook until softened, 3 minutes. Add tomatoes, plantain, black beans, cocoa powder, chili powder, cumin, 1/4 cup water, and 1/2 tsp. salt and pepper; cook 3 minutes more. Stir in cilantro and 2 Tbsp. lime juice. Season to taste with salt and pepper and remove from heat.

Blend together sour cream, avocado, remaining 2 Tbsp. lime juice and a pinch of salt until smooth.

Top tortillas with beans, red pepper, avocado cream and pumpkin seeds. Serves 4.

Nutrition Information: Calories per serving: 408; Protein: 11 g; Carbs: 59 g; Fiber: 12 g; Sugar: 12 g; Total fat: 16 g; Saturated fat: 5 g; Sodium: 320 mg

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

CHICKPEA TACOS

This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free

POTATO TACOS

Potato Tacos? Sure, why not? This also comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g