Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Impossible™ Taco Bowls with Fresh Guacamole and Black Bean Tacos with Roasted Peppers and Onions. Enjoy!

SALSA ROJA BLACK BEAN TACOS

This is from Vegetarian Times, and begins, "Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/salsa-roja-black-bean-tacos/.

Ingredients

1 large onion, quartered, divided

2 round or plum tomatoes

2 cloves garlic, peeled

1 chipotle chile in adobo sauce, plus 1/2 tsp. adobo sauce

1 15-oz. can black beans, rinsed and drained

Preparation

Cut one-quarter of onion into 3 or 4 chunks. Chop remaining three-quarters of onion, and set aside.

Place medium skillet over medium-high heat. Char onion chunks, tomatoes, and garlic cloves in dry skillet 10 minutes, turning occasionally. Remove onion and garlic to plate while tomatoes continue 
to blacken. Break up tomatoes with wooden spoon or spatula; return onion and garlic to skillet. Add chipotle chile, adobo sauce, and 1 cup water. Bring to a simmer, reduce heat to medium-low, and simmer 15 minutes. Transfer to blender, and blend until smooth.

Wipe out skillet, and coat with cooking spray. Heat over medium heat. Add chopped onion, cover, and cook 5 minutes, or until translucent. Add beans and salsa roja, and cook 3 to 4 minutes, or until thickened.

IMPOSSIBLE™ TACO BOWL WITH FRESH GUACAMOLE

This is from Old El Paso, and begins, "Creamy, flavorful, from-scratch guacamole is easy to make and the perfect complement to the Impossible™ Burger taco filling in these simple, but impressive taco bowls."

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/impossible-taco-bowls-with-fresh-guacamole.

Ingredients

2 ripe medium avocados, pitted, peeled and mashed

1 medium jalapeño chile, seeded and finely chopped

1/4 cup finely chopped red onion

2 tablespoons finely chopped fresh cilantro

1 teaspoon fresh lime juice

1/4 teaspoon salt

1 package (12 oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package

1 cup Old El Paso™ Monterey Jack or shredded cheddar cheese (4 oz)

1 cup shredded romaine lettuce

1/2 cup chopped tomatoes

Preparation

In small bowl, stir together Guacamole ingredients. Set aside.

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Divide taco filling among heated tortilla bowls; top with cheese, lettuce, guacamole and tomatoes.

Expert Tips

Red onion or cilantro would make a lovely garnish for these taco bowls.

Lime wedges can be served on the side for an extra squeeze of acidity.

If you like your guacamole spicy, just substitute serrano chile for the jalapeño in this recipe. If you like it even spicier, don’t seed the chile before chopping.

SPICY PUMPKIN BURRITOS

This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”

Servings: 8; Serving Size: 1 burrito

To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos

Ingredients

1 tsp. olive oil (extra virgin preferred)

1/2 cup frozen whole kernel corn

15.5 oz. canned, no-salt-added black beans (drained, rinsed)

15 oz. canned solid-pack pumpkin (not pie filling)

1 cup cooked brown rice, cooked without salt and margarine

1/4 cup water

1 tsp. ground cumin

1 tsp. chile powder (made with ancho chiles preferred)

1/2 tsp. dried oregano (crumbled)

1/4 teaspoon cayenne pepper

8 8-inch low-fat whole-grain tortillas, lowest sodium available

1/2 cup sliced green onions

1/2 cup fat-free sour cream

1/2 cup shredded lettuce, such as romaine, or spinach

1/2 cup chopped tomato

Directions

In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.

Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.

Warm the tortillas using the package directions.

Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.

SOFT VEGGIE TACOS WITH JACK CHEESE

This is from the November/December 2006 issue of Vegetarian Times (page 41), and begins, "Red chile sauce, a spicy Mexican condiment served on enchiladas, heats up zucchini, yellow squash and cauliflower in this recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/soft-veggie-tacos-with-jack-cheese/.

Ingredients

2 Tbs. olive oil

1 onion, thinly sliced (1 cup)

4 cloves garlic, minced (about 4 tsp.)

5 cups cauliflower florets (from 1 large head)

2 medium yellow squash, cut into 1/2-inch rounds (about 9 oz.)

2 medium zucchini, cut into 1/2-inch rounds (9 oz.)

2 cups canned medium red chile sauce, such as Las Palmas

1/2 cup chopped cilantro

1 cup shredded Monterey Jack cheese (about 3 oz.)

12 4-inch corn tortillas or 6 8-inch whole-wheat tortillas, warmed

Preparation

Heat oil in large skillet over medium-high heat. Add onion, and sauté 4 minutes, or until soft. Stir in garlic. Add cauliflower, yellow squash and zucchini. Sauté 2 minutes. Add chile sauce; bring to a simmer.

Cover, reduce heat to medium low, and simmer 15 minutes, or until vegetables are tender and sauce thickens, stirring occasionally. Remove from heat. Stir in cilantro, and add cheese. Spoon mixture into warmed tortillas, and serve.

BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS

This is from September 2006 issue of Vegetarian Times (page 83), and begins, "For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill." Makes 8 servings in 30 minutes or less

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

Ingredients

Roasted peppers and onions

3 red bell peppers, thinly sliced (3 cups)

1 large onion, thinly sliced (1 1/2 cups)

1 Tbs. olive oil

Tacos

2 Tbs. olive oil

1 medium onion, chopped (1 cup)

6 cloves garlic, minced (2 Tbs.)

2 15-oz. cans black beans, drained and rinsed

1 15-oz. can diced organic fire-roasted tomatoes

1 Tbs. chili powder

1 Tbs. ground cumin

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

16 organic corn taco shells, warmed

Toppings

3 cups shredded lettuce

1 16-oz. container prepared salsa

2 large tomatoes, diced (2 cups)

2 avocados, diced (2 cups)

1 1/2 cups shredded Cheddar or Monterey Jack cheese

1 cup low-fat sour cream

Preparation

To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.

Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.

VEGETARIAN TACOS WITH AVOCADO SAUCE

This comes from Jeanine and Jack on their wonderful site, Love & Lemons.

This recipe begins, "These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great."

Serves 2-3

To view this online, go to https://www.loveandlemons.com/vegetarian-tacos/#wprm-recipe-container-46265.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash

1 red bell pepper, chopped into 1-inch pieces

1 cup cherry tomatoes, sliced

extra-virgin olive oil, for drizzling

6 tortillas

1 cup cooked black beans, drained and rinsed

1 avocados, diced

chopped cilantro

1 serrano pepper, sliced, optional

crumbled cotija cheese, optional

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce

1/3 cup tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tablespoons extra-virgin olive oil

lime juice, to taste

sea salt and freshly ground black pepper

Directions

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 the 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, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

Notes

Store extra sauce in the fridge for 2 to 3 days.