Taco Tuesday

It's time for another Taco Tuesday, where we get to try new taco recipes. (Yay!) Today's offerings include Soft Black Bean Tacos with Salsa and Cabbage and Buffalo Cauliflower Tacos with Greek Yogurt Ranch. Enjoy!

BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.”

Yield: 4 servings; Time: 45 minutes

This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020744-black-bean-tacos-with-avocado-and-spicy-onions.

Ingredients

For the Spicy Onions:

1 lime

1 small red onion or large shallot, thinly sliced

1 jalapeño, seeded and thinly sliced

Large pinch of fine sea salt

Small pinch of granulated sugar

For the Black Beans

2 tablespoons olive oil, plus more as needed

1 large onion, chopped

1/2 cup diced red or green bell pepper

2 garlic cloves, minced

1 jalapeño, seeded and minced

1 tablespoon tomato paste

1/2 tablespoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

2 (15-ounce) cans black beans, drained and rinsed

Fine sea salt

Corn tortillas, warmed

1 avocado, peeled, pitted and sliced

Fresh cilantro, salsa and sour cream, for garnish (optional)

Preparation

Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.

Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.

Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.

Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

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.

LOADED CRISPY TOFU TACOS

This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.

Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings

Ingredients

Ingredients

You'll need:

1 package firm tofu

1 tablespoon Sriracha

1 tablespoon honey

1/2 cup fine cornmeal

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon pepper

1/4 cup oil

3 scallions

1 bunch cilantro

1/4 cup yogurt

warm corn tortillas

Other toppings:

shredded cheese

chopped tomato

chopped onion

sweet corn

avocado

lime wedges

Instructions

Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.

In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE

This comes from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over.” Yield: 4 servings; Time: about 20 minutes.

This was featured in “Quick One-Dish Meals, Some Cooking Required” and can be viewed online here.

Ingredients

1 tablespoon canola or grape seed oil

1 teaspoon medium-hot chili powder (more to taste)

1 teaspoon ground lightly toasted cumin seeds (more to taste)

2 cans black beans, with liquid

Salt to taste

8 corn tortillas

1 cup fresh or bottled salsa

3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled

2 cups shredded cabbage

Preparation

Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.

Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

Tip

Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro.

ROASTED TOMATILLO AND BLACK BEAN TACOS

This yummy recipe was updated on the Vegetarian Times website on April 30, 2020. It begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.”

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/roasted-tomatillo-and-black-bean-tacos-recipe.

Ingredients

Ingredients

3/4 lb. fresh whole tomatillos, husks removed

1 small onion, cut into 1/2-inch pieces (1 cup)

1 small red bell pepper, cut into 1/2-inch pieces (1 cup)

3 large cloves garlic, peeled

3 Tbs. coarsely chopped cilantro, divided

1 1/2 tsp. minced jalapeno pepper

1 cup canned black beans, rinsed and drained

4 6-inch corn tortillas, warmed

1 small avocado, cut into 1/4-inch-thick slices

2 Tbs. queso fresco or feta cheese

1/4 cup frozen corn kernels, thawed, optional

1/4 cup low-fat sour cream, optional

Preparation

Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.

Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.

Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.

Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.

BLACK BEAN & TOASTED CORN TACOS

This yummy recipe was updated on the Vegetarian Times website on July 28, 2019. It begins, "Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot."

Time: 30 minutes; Servings: 4

This can be viewed online at https://www.vegetariantimes.com/recipes/black-bean-toasted-corn-tacos.

Ingredients

1 cup cooked black beans

1/2 cup prepared salsa

2 cloves garlic, minced (2 tsp.)

2 1/2 tsp. ground cumin, divided

1 cup frozen corn kernels, thawed

1/4 tsp. ground black pepper

4 6-inch corn tortillas

12 baby spinach leaves

1/2 cup jarred roasted red pepper strips

1/4 cup coarsely chopped cilantro

2 small green onions, finely chopped (1/4 cup)

1/4 cup crumbled cotija or feta cheese, optional

Preparation

Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.

Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.

Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.