Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Soft Black Bean Tacos with Salsa and Cabbage and Grilled Portobello Tacos with Salsa Verde. Enjoy!

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.

WHITE BEAN AND POTATO TACOS (GLUTEN FREE AND VEGAN)

A while back, I stumbled across Oh My Veggies. They have all sorts of yummy veggie recipes, including a bunch of taco links.

This taco recipe, which was among the taco links on Oh My Veggies, is from Beard & Bonnet. Beard & Bonnet’s Meg van der Kruik is “the writer, mother, photographer, designer, cook and creative spirit behind Beard & Bonnet.”

This can be viewed online at http://beardandbonnet.com/white-bean-and-potato-tacos-gluten-free-and-vegan/.

Serves 4; Prep Time: 20 min

Ingredients

2 cups cooked white beans, I used Navy beans, or 1 can of cannelini beans, washed and drained

4-5 small potatoes, unpeeled, scrubbed, and cut into tiny cubes (or 1 large russet potato)

1/2 cup cilantro, minced

Juice and zest of 1 lime

Olive oil for frying

salt and fresh cracked pepper to taste

To assemble

6-8 white corn tortillas, blistered on both sides in a cast iron skillet

pickled jalapenos & radishes

cherry tomatoes, halved; I used Sungold cherry tomatoes from my CSA

lime wedges for serving

Instructions

Pour about 2 tablespoons of olive oil into a large skillet over medium-high heat. Add the potatoes and a large pinch of salt, toss to coat and cover with a tight fitting lid. The potatoes will take about 5-8 minutes to cook through. Be sure to periodically lift the lid, scrape the pan, and toss the potatoes to ensure that all sides are crisp and golden.

While the potatoes are cooking toss the precooked, warmed, white beans with the chopped cilantro, lime zest, and juice. Mix well to combine and set aside.

When the potatoes are finished cooking set up an assembly line at your table with the tortillas, potatoes, white beans, and toppings. Allow your family to each build there own to suit their tastes.

GRILLED PORTOBELLO TACOS WITH SALSA VERDE

This yummy recipe was updated on the Vegetarian Times website on April 27, 2020. It begins, “Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.

“Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).”

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/grilled-portobello-tacos-with-salsa-verde-recipe.

Ingredients

Marinade

1/3 cup canola oil

3 Tbs. balsamic vinegar

1 tsp. black pepper

Tacos

6 large portobello mushroom caps

6 6-inch soft corn tortillas

2 avocados, sliced

2 cups chopped tomatoes

3 cups shredded cabbage

Salsa Verde

4 tomatillos, chopped (or 1 cup canned)

1 large green bell pepper or poblano chile, roughly chopped

1 large bunch fresh cilantro, leaves only

1 medium onion, chopped

3 cloves garlic

3 tsp. organic sugar or agave nectar

1 1/4 tsp. canola oil

1 tsp. pepper

1/2 tsp. salt

Preparation

Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.

To make Tacos:

Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.

To make Salsa Verde:

Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa over mushroom strips, and let stand 5 to 10 minutes.

Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

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

CRISPY THAI ROASTED CAULIFLOWER TACOS [VEGAN, GLUTEN-FREE]

This comes from One Green Planet, and starts off, “These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.”

This recipe is: Dairy-Free and Vegan; Serves 4.

To view this online, click here.

Ingredients

For the Tacos:

1 tablespoon red curry paste

1 tablespoon olive oil

1 tablespoon lime juice

4 cups cauliflower florets

2 teaspoon Thai seasoning (see below)

4 small, gluten-free tortillas

For the Slaw:

3 cups purple cabbage, shredded

1 carrot, shredded

3 tablespoon cilantro, coarsely chopped

1 tablespoon flaked toasted coconut

2 teaspoon each extra virgin olive oil and lime juice

1 teaspoon agave

1 jalapeno pepper, thinly sliced

For the Avocado Lime Drizzle:

1 avocado, pitted

1/2 cup cilantro, chopped

1/4 cup water

2 limes, peeled (flesh only – take the skin and white bits off with a knife)

For the Thai Seasoning:

2 teaspoons ground cumin

1 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon dried lemon zest

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon powdered ginger

1 teaspoon ground coriander

A few pinches of dried chili flakes

Preparation

Preheat the oven to 400°F.

In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.

Toss the cauliflower in the mixture and stir it to coat.

In a small jar, combine all spices for the Thai seasoning and shake them together to blend.

Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.

Line a baking sheet with foil and scatter the cauliflower florets in a single layer.

Roast them for 15-20 minutes or until they are crispy.

Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.

Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.

In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.

When the cauliflower is ready, remove it from the oven.

Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.

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.