Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Chipotle Veggie Chili and Orange Chess Pie. Enjoy!
SLOWCOOKER MACARONI AND CHEESE
This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min
Ingredients
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3-1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Directions
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.
CHIPOTLE VEGGIE CHILI
This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”
Prep Time: 15 min; Total Time: 50 min; Servings: 8
To view this online, click here.
Ingredients
1 cup chopped onion
1 cup seeded and chopped red bell pepper
1 cup chopped carrots
2 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons ground cumin
1 can (28 oz.) crushed tomatoes
2 cups water
1 can (15 oz.) kidney beans, rinsed and drained
3 tablespoons finely chopped chipotle peppers in adobo sauce
1 teaspoon dried basil leaves
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
2 cups coarsely chopped zucchini
1/2 cup frozen whole corn kernels
Keebler® Club® Cornbread Cracker Bites Homestyle
In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.
Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.
CAST-IRON APPLE AND BLACKBERRY CRUMBLE
This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.
“Technique tip: Use your favorite apples for a signature taste and to make it your own.
“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”
Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12
To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.
Ingredients
Crumble Topping
1 cup all-purpose flour
3 packs (1 cup) apple-cinnamon instant oatmeal
1 cup light brown sugar
3/4 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, grated
Apple Filling
2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick
1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick
1 pint blackberries
6 tablespoons unsalted butter, melted
1/4 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 cup light brown sugar
1/2 teaspoon kosher salt
Preparation
Pre-heat oven or grill to 350°F.
For the crumble topping:
In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.
For the apple filling:
In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.
To assemble:
Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.
Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.
SUGAR SNAP PEAS AND CARROTS
Recipe Yield: Makes 4 servings.
Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.
View this online at https://diabeticgourmet.com/diabetic-recipes/sugar-snap-peas-and-carrots.
Ingredients
1 tsp. canola oil
1 small garlic clove, minced
1 tsp. grated or minced ginger
8 oz. sugar snap peas
3 baby carrots, cut lengthwise in 8 strips
3 Tbsp. vegetable broth, or water
Salt and freshly ground black pepper, to taste
2 large basil leaves, cut crosswise in thin strips
Directions
Heat oil in a medium non-stick skillet over medium-high heat. Saute garlic and ginger until fragrant, about 30 seconds. Add peas and carrots to the pan, stirring to coat them with oil. Add broth or water. Cook, stirring occasionally, until peas are tender-crisp, about 4 minutes. Season to taste with salt and pepper. Mix in basil and serve.
Notes:
Additional Info: 2 g. dietary fiber
Nutritional Information Per Serving: Calories: 47; Fat: 1 g; Sodium: 109 mg; Protein: 2 g; Carbohydrates: 7 g
Diabetic Exchanges: 1-1/2 Vegetable
ORANGE CHESS PIE
This comes from Diana Rattray, who writes for the Spruce Eats. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1 1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1 1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1 1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup(s) chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
Tuesday, June 6, 2023
Taco Tuesday
It's time for another Taco Tuesday. Today's vegetarian tacos include Veggie Tacos with Avocado Tomatillo Salsa and Chocolate Taco Mini Taco Bowls (because dessert is always great, even on Taco Tuesday). Enjoy!
SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA
This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”
Serves 4; Time: 20 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1/2 pound green beans, topped and tailed
4 ears corn
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
1 serrano chile, minced
1/4 cup chopped cilantro
1 recipe fresh tomatillo salsa (also, recipe follows)
8 warm corn tortillas
1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese
Preparation
Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.
Tip
Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.
QUICK FRESH TOMATILLO SALSA
This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”
Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.
Yield: 2 cups, serving 8; Time: 45 minutes
This was featured in “Summer Tacos” and can be viewed online here.
Ingredients
1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed
1/4 to 1/2 cup coarsely chopped cilantro (to taste)
Salt to taste (about 1/2 teaspoon)
1/4 to 1/2 cup water, as needed
Preparation
Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
SPAGHETTI SQUASH & BLACK BEAN TACOS
This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!
This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”
To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.
Ingredients
1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)
2 tablespoons melted butter
juice of 1 lime (about 2 tablespoons)
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 14oz can black beans, thoroughly rinsed
8–10 crispy blue corn tortillas
crumbled cojita cheese
cilantro
hot sauce (optional)
Instructions
Preheat oven to 400F degrees.
Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)
Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.
When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.
In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.
Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.
To serve, top with fresh cilantro and hot sauce if desired.
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
Ingredients
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Directions
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA
This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”
Serves 4; Time: 20 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1/2 pound green beans, topped and tailed
4 ears corn
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
1 serrano chile, minced
1/4 cup chopped cilantro
1 recipe fresh tomatillo salsa (also, recipe follows)
8 warm corn tortillas
1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese
Preparation
Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.
Tip
Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.
QUICK FRESH TOMATILLO SALSA
This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”
Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.
Yield: 2 cups, serving 8; Time: 45 minutes
This was featured in “Summer Tacos” and can be viewed online here.
Ingredients
1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed
1/4 to 1/2 cup coarsely chopped cilantro (to taste)
Salt to taste (about 1/2 teaspoon)
1/4 to 1/2 cup water, as needed
Preparation
Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
SPAGHETTI SQUASH & BLACK BEAN TACOS
This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!
This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”
To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.
Ingredients
1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)
2 tablespoons melted butter
juice of 1 lime (about 2 tablespoons)
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 14oz can black beans, thoroughly rinsed
8–10 crispy blue corn tortillas
crumbled cojita cheese
cilantro
hot sauce (optional)
Instructions
Preheat oven to 400F degrees.
Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)
Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.
When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.
In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.
Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.
To serve, top with fresh cilantro and hot sauce if desired.
EGGPLANT TACOS
This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…
“These tacos are so delicious!!
“If you like eggplant, try this.
“If you are a vegan or vegetarian, try this.
“If you want good tacos, try this.”
To view this online, click here. It looks like this makes 2 tacos.
Ingredients
2 tablespoons canola oil
1 eggplant, cut into bite sized pieces
2 tablespoons water
1/2 tablespoon sugar
1 1/2 tablespoon soy sauce
1/2 tablespoon garlic chili paste
dry oregano
ground cumin
1/2 teaspoon corn starch plus water (for thickening)
salt and pepper
2 taco shells
a few slices of red onion
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
Directions
Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.
Warm taco shells in a toaster.
Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
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