Taco Tuesday

It's time for another Taco Tuesday, which is fine, as far I'm concerned.

In a way, it's kind-of funny that I love tacos as much as I do, considering I never ate 'em until we moved to Florida when I was 17. At that point, the only way my mother would make tacos with with the crispy taco shells, crumbled hamburger, tomatoes, cheese, and lettuce. While those were definitely yummy, and a little exotic (compared to non-taconess), it's nice to be able to have a variety of stuff in one's tacos, especially since I'm now a vegetarian.

Anywho, all this to bring you this week's offerings of six vegetarian tacos, including Easy and Warm Farmstand Chili Tacos, Black Bean Tacos with Avocado and Spicy Onions, and Spicy Black Bean and Corn Tacos. Enjoy!

VEGAN POTATO TACOS (TACOS DE PAPA)

This is from Brittany Mueller, who runs I Love Vegan with her other half, William. The recipe begins, “This recipe has overhauled my taco game,” while writing, “Crispy fried tacos filled with smoky cumin-spiced potatoes, pico de gallo, avocado, tomato, and cilantro. Super easy and insanely delicious!”

Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 10 tacos

You can check out this recipe on their site at https://www.ilovevegan.com/vegan-potato-tacos-tacos-de-papa/. And while you’re there, be sure to sign up for their email updates. You won’t regret it!

Ingredients

1.5 lbs (1/2 bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved

Salted water, for boiling potatoes

2 tbsp vegan butter or olive oil

3 cloves garlic, minced

1/2 tsp ground cumin

1 tsp salt

Black pepper, to taste

2 tbsp adobo sauce (from a can of chipotle peppers)

8–12 corn tortillas

Canola or sunflower oil, for frying tortillas

To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges

Directions

Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.

Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.

Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.

Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.

Prep your desired toppings before frying corn tortillas.

In a large frying pan, heat a generous amount of oil over medium-high heat (1/4” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.

While tacos are still hot, gently spread them open, add 1/4-1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.

Notes:

Crispy Tortilla Frying Tip:

Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.

You don’t need much oil, about 1/4 inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.

Use tongs to flip and fold tortillas while frying.

EASY AND WARM FARMSTAND CHILI TACOS

This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.

“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.

“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”

Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).

To view this online, click here.

Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.

Ingredients

1 medium zucchini, cubed

1 medium yellow squash, cubed

1 small sweet potato, peeled and cubed

1 medium jalapeno, de-seeded and finely chopped

1/2 medium red onion, chopped

2 tablespoons olive oil

1 tablespoon chili powder, divided

1/2 cup green olives, rinsed and finely chopped

1, 14.5 ounce can diced tomatoes

1, 15-ounce can pinto beans, drained and rinsed

1/4 cup chopped cilantro

salt and pepper to taste

12 6-inch corn tortillas

6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)

Preparation

Heat oven to 400 F.

Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.

Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.

Stir in the cilantro. Add salt and pepper to taste.

Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.

Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.

Ingredient Variations and Substitutions

If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.

Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.

Cooking and Serving Tips

Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.

Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.

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.

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 website with 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 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 (about 14 g) 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.

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.

SPICY BLACK BEAN AND CORN TACOS

This is from Katherine Sacks, associate food editor at Epicurious. Katherine wrote, "Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner."

Yield: 4 servings; Active Time: 45 minutes; Total Time: 45 minutes

To view this online, go to https://www.epicurious.com/recipes/food/views/spicy-black-bean-and-corn-tacos.

Ingredients

1/4 cup hazelnuts, coarsely chopped

1/4 cup raw pumpkin seeds

2 ears of corn, shucked

1 medium jalapeño, seeded, finely chopped

1 teaspoon crushed red pepper flakes

1/4 cup chopped cilantro, plus more for serving

5 tablespoons olive oil, divided

5 tablespoons fresh lime juice, divided, plus lime wedges for serving

1 1/4 teaspoons kosher salt, divided

1 red onion, coarsely chopped

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

1 tablespoon ground cumin

12 small corn tortillas

1/2 cup sour cream

1 large avocado, thinly sliced

Directions

Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.

Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.

Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.

Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.

Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.

Do Ahead

Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

Cooks' Note

When ripe, fresh corn is unavailable, cook ears in boiling salted water until bright yellow and tender, about 6 minutes. Let cool and continue with recipe.