Taco Tuesday

It's time for another Taco Tuesday. Yay!

For anyone who still feels that tacos must have meat to be yummy, these six vegetarian tacos should prove to be suprisingly wonderful. Check out the American BBQ Tacos, the Mushroom Chicharron Tacos, or any of the other yummy tacos in today's post. Enjoy!

MIGAS BREAKFAST TACOS

This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."

Yield: 4 to 6 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.

Ingredients

6 large eggs

Kosher salt

6 corn tortillas

2 tablespoons vegetable oil

1 cup tortilla chips, broken if very large

1/2 cup diced onion

1 cup diced, seeded poblano pepper

1/4 cup chopped cilantro

2 ounces pepper jack cheese, grated (3/4 cup)

1/2 avocado, pitted, peeled and sliced

Salsa, for serving

Preparation

Beat the eggs with 1/2 teaspoon salt in a medium bowl.

Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.

Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.

Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.

Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

Tip

The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.

VEGETARIAN TACO BAKE

This is from Casey Barber on the Today Show site. It begins, "Taco night! Those two little words bring big smiles to everyone in the family, and now there's a new way to do tacos that might be even easier than the traditional method — and it's vegetarian, too! This easy rice and beans casserole combines everything you love about tacos in a fun, scoopable package. Whether you like bowl-style Mexican meals or classic crunchy hard shells, you'll find something to love in this meal.

"Make it with leftover rice or your favorite whole grain, substitute black beans or kidney beans, or even add a freshly-chopped jalapeno if you really want to spice things up! Scoop and serve and watch the smiles."

Prep Time: 10 minutes; Cook Time: 30 minutes; Servings: 4-6

To view this online, go to https://www.today.com/recipes/vegetarian-taco-bake-t84181.

Ingredients

1 15-ounce can pinto beans or ranchero beans, drained

1 15-ounce can diced tomatoes

1 4-ounce can chopped green chiles

3 cups cooked brown or white rice (from 1 cup dried rice)

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 cup + 1/3 cup shredded Mexican cheese blend, divided (see below)

Cilantro for garnish (optional)

Tortilla chips for serving

Preparation

Preheat the oven to 375 degrees F.

Mix the beans, tomatoes, chiles, rice, chili powder, salt, and 1/4 cup cheese together in a large bowl.

Pour the mixture into a 9-inch square or round baking dish and sprinkle the remaining 1/3 cup cheese evenly over the casserole.

Bake for 30 minutes.

Garnish with cilantro, if desired, and serve with tortilla chips on the side or for scooping.

CALIFORNIA TACOS

This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.

Ingredients

3 tomatoes, seeded and chopped

2 avocados, chopped

1 small onion, chopped

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 lime, juiced

2 tablespoons vegetable oil

8 corn tortillas

1 (15 ounce) can black beans, drained and rinsed

1 cup cooked white rice

2 tablespoons chopped fresh cilantro

1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)

Directions

Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.

Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.

Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

MUSHROOM CHICHARRON TACOS

This some from Jocelyn Ramirez in The New York Times cooking newsletter. Jocelyn wrote, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."

Yield: 4 servings; Time: 40 minutes

This can be viewed online at https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.

Ingredients

For the Pico de Gallo:

1 large beefsteak tomato, cored and cut into 1/4-inch dice

1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice

2 jalapeños, stemmed and finely chopped (seeded if desired)

1/2 cup cilantro leaves, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

Coarse kosher salt

For the Mushroom Tacos:

18 ounces oyster mushrooms (from 2 to 3 medium clusters)

1/3 cup neutral oil, such as canola

1/4 teaspoon ground cumin

1 1/2 teaspoons coarse kosher salt

Black pepper

12 corn tortillas

Preparatioin

Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.

Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

1/8 tsp. hot sauce, or more to taste

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g