Vegetarian Delights: A Confessions of a Foodie Offspring: Apple Empanadas Mini Taco Bowls

Showing posts with label Apple Empanadas Mini Taco Bowls. Show all posts

Tuesday, May 27, 2025

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Black Bean Tacos with Roasted Peppers and Onions and Apple Empanadas Mini Taco Bowls. Enjoy!

GRILLED PORTOBELLO TACOS WITH SALSA VERDE

This is from Vegetarian Times. The description states, "Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat." The recipe then begins, "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.

SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)

This is from Jolinda Hackett on The Spruce Eats. She wrote, "This Mexican-inspired vegetarian taco soup recipe with kidney beans, pinto beans, and black beans is easy, deliciously satisfying, and quick to prepare (you really just dump everything in the crock pot). It's a set-it-and-forget-it kind of recipe packed with fiber, protein, and low-glycemic carbohydrates that is nearly fat-free and perfect for busy lifestyles. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings or use dairy-free and vegan substitutes.

"This is a terrific tailgating or party food especially when you're uncertain of your guests' eating preferences and dietary restrictions—it's always nice to offer something for everyone. Try one of the tofu, seafood, and meat variations below."

Prep Time: 5 minutes; Slow Cook Time: 8 hours; Total Time: 8 hours 5 minutes; Makes 6 servings

To view this on line, go to https://www.thespruceeats.com/vegetarian-taco-soup-in-the-crockpot-3377877.

Ingredients

1 (14-ounce) can corn, drained

1 (14-ounce) can kidney beans, or navy beans, drained

1 (14-ounce) can pinto beans, drained

1 (14-ounce) can black beans, drained

1 (7-ounce) can green chiles

1 (14-ounce) can stewed tomatoes, undrained

1 (1-ounce) package taco seasoning mix

1/4 teaspoon cumin

3/4 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 cups tortilla chips or corn chips

1/4 cup grated cheese

1-2 medium green onions, chopped

1/4 cup cilantro, chopped

1/2 cup sour cream

Directions

Gather the ingredients.

Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.

Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.

Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.

Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.

To serve, set out bowls of optional garnishes—tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream—and let your family or guests top their soup to their liking.

Tofu Variation

For even more protein, add tofu, seitan, or textured vegetable protein (TVP). If using tofu or seitan, follow these instructions. If using TVP, see the note after the directions. The yield will be increased from 6 servings to 8 servings in all three cases.

Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.

Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.

Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.

Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.

Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.

Add to soup and enjoy.

Tips

If you're cooking for kids, you might want to omit the optional green chiles.

Mexican-style stewed tomatoes are best if you can find them.

If the soup is too thick, thin it out with vegetable broth, if too thin, cook it longer with the cover off until it reaches the thickness you'd like.

Recipe Variations

If you are a vegetarian who eats fish and shellfish, you can use this same cooking technique by adding up to 12 ounces (pre-cooked weight) of seafood like shrimp, crab, cod, mahi-mahi, or any other firm-fleshed finfish. Remember, when you mix the cooked seafood with the cooked soup to just warm it through or it will become rubbery, dry, and tough.

For the carnivores in your group, you can set out bowls of cooked and drained room-temperature chorizo sausage or grilled chicken along with the other garnishes for guests to add to their bowls at their discretion. The heat of the soup will rewarm the meat.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

CARROT-AND-BLACK BEAN CRISPY TACOS

This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3" to 4" sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.

Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.

Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.

LOADED GUACAMOLE VEGETARIAN TACOS

This is from Karen, the Soup Addict. Karen wrote, “Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy.”

Prep Time: 20 minutes; Cook Time: 8 minutes; Total Time: 28 minutes; Serves: 6 tacos.

This can be viewed online at http://soupaddict.com/2014/06/loaded-guacamole-vegetarian-tacos/.

Ingredients

for the guacamole

2 avocados, pit and skin removed, roughly chopped

1/2 of a lime

1/2 of a lemon

1/4 salt (plus extra as needed)

1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)

1/4 cup red bell pepper, diced

2 tablespoons diced poblano pepper

1 tablespoon diced red onion

1 tablespoon diced jalapeño pepper

2 teaspoons minced cilantro

1 clove garlic, minced

for the black beans

1 can black beans (15 ounces)

1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)

1/4 cup red bell pepper, diced

1/4 cup poblano peppers, diced

1/2 teaspoon ground cumin

for the tacos

6 small flour or soft corn tortillas

2 cups chopped iceberg or romaine lettuce

1 tablespoon minced cilantro

hot sauce, such as Cholula or Sriracha (optional)

lime and/or lemon wedges

Instructions

prepare the guacamole

Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.)

Prepare the black beans

Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it).

Assemble

If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.

Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.

BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS

This comes from Vegetarian Times. This one begins, “For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill.” Yield: Serves 8.

To view this online, click here.

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

Instructions:

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.

Nutrition Information: Calories: 482; Protein: 16 g; Total Fat: 22 g; Saturated Fat: 5 g; Carbohydrates: 57 g; Cholesterol: 17 mg; Sodium: 665 mg; Fiber: 12 g; Sugar: 14 g

Tuesday, September 3, 2024

Taco Tuesday

Who doesn't love tacos? Sure, there are those boxed taco kits that includes everything except the meatless crumbles (or meat, if you do occasionally eat meat) and toppings. And really, there's nothing wrong with the boxed kits, especially when you want dinner in a hurry with a minimum amount of effort.

But there are so many great vegetarian taco recipes out there that, with a little more effort (but just a little more), you can have a good meal on Taco Tuesday. Here are six vegetarian taco recipes to get you started, including Grilled Portobello Tacos with Salsa Verde and Banana Chocolate Tacos. (Do I have your attention yet?) Enjoy!

GRILLED PORTOBELLO TACOS WITH SALSA VERDE

This is from Vegetarian Times. The description states, "Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat." The recipe then begins, "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.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1-1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

CARROT-AND-BLACK BEAN CRISPY TACOS

This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3" to 4" sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

Preheat oven to 450 degrees F. Heat 1-1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.

Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.

Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.

TASTY BLACK BEANS AND CORN TACOS

This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.

To view this online, click here.

Ingredients:

Black Beans and Corn Filling

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

1 medium-sized zucchini, diced

1 cup frozen corn kernels

1/2 cup mild enchilada sauce

Tortillas

12 6- to 8-inch corn or flour tortillas

Toppings, Optional

Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!

Instructions:

To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.

To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.

To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

CALIFORNIA TACOS

This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.

Ingredients

3 tomatoes, seeded and chopped

2 avocados, chopped

1 small onion, chopped

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 lime, juiced

2 tablespoons vegetable oil

8 corn tortillas

1 (15 ounce) can black beans, drained and rinsed

1 cup cooked white rice

2 tablespoons chopped fresh cilantro

1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)

Directions

Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.

Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.

Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

Thursday, April 6, 2023

Desserts

There are times when we just crave something snacky. Therefore, here are six desserts for you to check out, including Piñata Cupcakes and Pumpkin-Chocolate Swirl Cheesecake. Enjoy!

BUCKEYE ROLL-UPS

This is from Old El Paso, and begins, "You can make these addictive peanut butter and chocolate roll-ups a full day ahead for maximum convenience — but will you be able to resist the sweet and salty deliciousness for 24 whole hours?"

Prep Time: 20 minutes; Total Time: 2 hours 20 minutes; Makes 32 servings

To view this online, go to https://www.oldelpaso.com/recipes/buckeye-roll-ups.

Ingredients

1 container (8 oz) whipped cream cheese

2 tablespoons powdered sugar

1 cup creamy peanut butter

1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)

1 cup mini semisweet chocolate chips

1/2 cup chopped salted roasted peanuts

1 tablespoon unsweetened baking cocoa

Preparation

In small bowl, mix cream cheese and powdered sugar. Divide peanut butter among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Divide cream cheese mixture evenly among tortillas, gently spreading over peanut butter. Top half of each tortilla with chocolate chips and peanuts.

Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.

To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices. Sprinkle with cocoa.

Expert Tips

The whipped cream cheese is a cinch to combine with the powdered sugar, and it spreads easily straight from the refrigerator.

For best results, use a small offset spatula for spreading the peanut butter and cream cheese mixture.

PUMPKIN-CHOCOLATE SWIRL CHEESECAKE

This was in the November/December 2006 issue of Vegetarian Times, page 70. It begins, "It took us four tries to get this recipe just right, but the result—a rich, creamy, pumpkin-flavored cheesecake laced with spice and swirled with chocolate—is truly spectacular."

Makes 24 servings

To view this online, go to https://www.vegetariantimes.com/recipes/pumpkin-chocolate-swirl-cheesecake/.

Ingredients

1-1/2 cups chocolate graham cracker crumbs

4 Tbs. unsalted butter, melted

4 oz. bittersweet chocolate

2 cups low-fat cottage cheese

2 8-oz. pkg. Neufchatel cheese, softened

2 cups light brown sugar

3 large eggs

1/3 cup flour

1 15-oz. can pumpkin

1 & 1/2 Tbs. ground ginger

1-1/2 Tbs. ground cinnamon

2 tsp. vanilla extract

1 tsp. ground nutmeg

Preparation

Preheat oven to 350°F.

To make Chocolate Crust:

Coat 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter in medium bowl. Press into prepared pan, and bake 10 minutes.

Melt chocolate in bowl in microwave on medium power, stirring every 30 seconds to heat evenly. Set aside. Blend cottage cheese in food processor 3 minutes, until smooth. Add Neufchâtel cheese, brown sugar, eggs and flour, and process until smooth. Add pumpkin, ginger, cinnamon, vanilla and nutmeg, and process 1 minute, or until smooth.

Whisk 1 cup cream cheese batter into melted chocolate. Pour remaining batter into crust. Spoon dollops of chocolate mixture onto batter, and swirl with knife.

Bake cheesecake 1-1/2 hours, or until top is firm and cake is beginning to pull away from sides of pan. Cool completely on wire rack, then chill well before unmolding and serving.

PEANUTTY BUTTER CHOCOLATE BROWNIE

This is from the infamous long-since-forgotten emailing list, though it looks like from a diabetic emailing list.

Yield: 16 servings

Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes

Ingredients

1/4 cup creamy peanut butter

1 tablespoon water

1 tablespoon vegetable oil

1 large egg

1 egg white

1/2 of an 18.25 ounce box devil's food cake mix

Directions

Preheat oven to 350 degrees F.

In a medium mixing bowl, combine peanut butter, water, oil, egg, and egg white. Whisk until well blended. Add cake mix and stir until just blended. This mixture will be very thick.

Coat the bottom only of an 8x8 inch nonstick baking pan. Spoon batter evenly into pan.

Bake 15 minutes or until wooden toothpick inserted in center comes out almost clean. (The brownies will not appear to be done; they will continue cooking as they cool.) Cool on wire rack and cut into 16 squares. This recipe easily doubles.

Nutritional Information Per Serving (1 brownie): Calories: 101, Fat: 4 g, Cholesterol: 13 mg, Sodium: 146 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 2 g

Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate

PINATA CUPCAKES

This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."

Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings

To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

Water, oil and eggs called for on cake mix box

1 1/4 cups mini candy-coated chocolate candies

1/2 cup candy sprinkles

6 1/2 cups powdered sugar

3/4 cup butter, softened

1/2 teaspoon vanilla

5 to 7 tablespoons milk

Gel food colors

Preparation

Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.

In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.

Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.

Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.

In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.

Expert Tips

We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.

Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.

To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.

For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.

For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.

BLACKOUT CAKE

This recipe, on The New York Times cooking site is from Ebinger's, and adapted by The New York Times. It begins, "This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, 'The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,' that this version got the thumbs-up from 'a panel of twelve Ebingerites.' That's enough for us."

Yield: 1 cake; Time: 3 hours plus chilling

This recipe was featured in "The Cake Box From Heaven (Brooklyn, of Course) is Back" and can be viewed online at https://cooking.nytimes.com/recipes/1018772-blackout-cake.

Ingredients

For the cake:

1/2 cup unsweetened Dutch-process cocoa

1/4 cup boiling water

2 ounces unsweetened chocolate, chopped

3/4 cup milk

2 cups sugar

2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans

4 eggs, separated

2 teaspoons vanilla

2 cups flour, plus 1 tablespoon for the cake pans

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

For the filling:

2 tablespoons unsweetened Dutch-process cocoa

2 cups boiling water

3/4 cup plus 1 tablespoon sugar

1 ounce bittersweet chocolate, chopped

1/4 cup cornstarch

1 tablespoon cold water

1/4 teaspoon salt

1 teaspoon vanilla

2 tablespoons butter

For the frosting:

12 ounces semisweet chocolate, chopped

3/4 cup unsalted butter

1/2 cup hot water

1 tablespoon corn syrup

1 tablespoon vanilla

Preparation

Heat the oven to 375 degrees.

To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.

In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.

Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.

Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.

While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.

Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.

Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.

Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.

Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

Thursday, July 14, 2022

Mexican Recipes

If you love Mexican food as much as I do, today's post is sure to please. Check out the Breakfast Burrito, the Black Bean Avocado Enchiladas, or any of the other yummy recipes in today's post. Enjoy!

VEGETARIAN BEAN AND RICE BURRITO

This is from Jolinda Hackett on The Spruce Eats. She wrote, "Quick and easy, vegan bean and rice burritos are a perfect vegetarian dinner idea. This basic recipe includes plenty of Mexican spices, is a great way to use up leftover rice, and can be customized to whatever you have on hand.

"The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos as well, and it's as simple as mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.

"These burritos are so filling that they're almost a complete and balanced meal on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or simply slice up an avocado and serve it on top of any fillings that didn't fit in the tortillas."

Prep Time: 12 minutes; Cook Time: 12 minutes; Total Time: 24 minutes; Makes 4 servings

To view this online, go to https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550.

Ingredients

2 cups cooked rice

2 tablespoons fresh cilantro, chopped

2 limes, juiced

1/2 medium onion, diced

3 to 4 cloves garlic, minced

2 tablespoons vegetable oil (or olive oil)

1 (15-ounce) can black beans (or pinto beans), drained

1 tablespoon chili powder

1/2 teaspoon ground cumin

1 tablespoon hot sauce, or to taste

Pinch salt, to taste, optional

4 (10-inch) large tortillas

Directions

Gather the ingredients.

In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.

In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.

Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.

Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.

Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.

Cut in half, and serve immediately.

Tips

Warm tortillas are much easier to fold. You can microwave them under a damp paper towel for 15 seconds, place them on a griddle over low heat, or wrap them in foil and bake for about 15 minutes at 350 F.

Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you add more, your veggie burrito may not close properly.

Let the burritos sit for a couple of minutes so the tortillas mold to the fillings.

Recipe Variations

Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.

Add salsa or pico de gallo, or use either to replace the hot sauce.

Spice up the burrito with canned green chiles or fresh or jarred jalapeño slices.

Toss 1/2 cup of corn or chopped bell pepper to the skillet when sautéing the vegetables.

Fold sliced avocado or a dollop of guacamole into the burrito.

Add a chopped tomato or canned spicy, chunky tomatoes (drained).

Shred vegan cheese and sprinkle it on the filling before folding.

Though not common in a burrito, a bit of shredded lettuce gives it an extra crunch.

For a little extra protein, add a scrambled egg or some leftover tofu scramble.

Are Vegetarian Burritos Healthy?

Generally, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add. One that will up the calorie count is sour cream, and there's little difference between store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.

BREAKFAST BURRITO

This is from Ellie Krieger on the Food Network. Active Time: 38 minutes; Total Time: 38 minutes; Yield: 4 servings, serving size 1 burrito; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/breakfast-burrito-recipe-1953146.

Ingredients

2 teaspoons canola oil

1/2 small red onion, diced (1 cup)

1 red bell pepper, seeded and diced

1 cup drained, rinsed canned black beans, preferably low-sodium

1/4 teaspoon chili flakes

Salt and freshly ground black pepper

4 eggs and 4 egg whites

1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

4 (10 inch) whole wheat tortillas (burrito size)

1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt

1/4 cup salsa

1 large tomato, (4 ounces) seeded and diced

1 small avocado (4 ounces), cubed

Hot sauce

Directions

Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

Cook’s Note

Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium

DULCE DE LECHE BANANA PIE

This is from Old El Paso, and begins, "A flaky homemade pie crust complements a caramel and banana cream filling." If that doesn't sound absolutely yummy, I don't know what does!

Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.

Ingredients

1 cup Gold Medal™ all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

1 can (13.4 oz) dulce de leche

3 ripe medium bananas

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup semisweet chocolate chips

1 teaspoon vegetable oil

Preparation

Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

ENCHILADA 'LASAGNA'

This is from Vegetarian Times, and begins, "Do you like enchiladas? Do you like lasagna? We’re going to assume you’re not a monster and thus said yes to both. Ergo, you will probably like this fun casserole that takes some inspiration from both. Tortillas are used instead of pasta, but you still get the gorgeous striations of cheese, tomato, and carb. Want to make this enchilada dish plant-based? Swap in your favorite vegan egg and shredded mozzarella, and whip up a batch of tofu ricotta for the filling."

Prep Time: 40 minutes; Cook Time: 25 minutes; Total Time: 65 minutes; Servings 8

To view this online, go to https://www.vegetariantimes.com/recipes/enchilada-lasagna-combines-two-family-favorites-in-one/.

Ingredients

1/4 cup olive oil, divided

1 yellow onion, chopped

1 zucchini, diced

1 green bell pepper, diced

2 pinches ground black pepper, divided

1 large clove garlic, minced

1 24-oz jar unsalted pureed strained tomatoes (aka passata)

3/4 cup low-sodium vegetable broth

4 tsp ground cumin

1 tbsp chile powder

1 tsp chipotle chile powder

1/2 tsp sea salt

15-oz tub whole-milk ricotta cheese

1 large egg, lightly beaten

15 6-inch corn tortillas, divided

1 cup shredded Mexican cheese blend or mozzarella cheese

Directions

Preheat oven to 375 degrees fahrenheit. In a large skillet on medium, heat 2 tbsp oil. Add onion, zucchini, bell pepper and pinch black pepper and cook, stirring often, until vegetables are tender, 6 to 8 minutes. Set aside.

Meanwhile, prepare sauce: In a small saucepan on medium-low, heat remaining 2 tbsp oil. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add strained tomatoes, broth, cumin, chile powder, chipotle chile powder, salt and remaining pinch black pepper. Bring to a simmer: cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Set aside.

In a bowl, stir together ricotta and egg. Into a 13 x 9-inch baking dish, pour 1/2 cup sauce. Arrange 5 tortillas in a single layer over top of sauce, overlapping slightly to fit. Dollop half of the ricotta mixture over top, spreading gently.

Spoon half of the vegetable mixture evenly over ricotta and spread 3/4 cup sauce over top. Arrange 5 tortillas in a single layer over top, overlapping slightly. Repeat layers with remaining ricotta mixture and vegetable mixture, then 3/4 cup sauce over top.

Arrange remaining 5 tortillas in a single layer over top, overlapping slightly. Spread remaining sauce over top. Sprinkle with cheese blend. Bake until bubble and cheese is melted, 25 to 30 minutes.

BLACK BEAN AVOCADO ENCHILADAS

This is from Kaitlin on her wonderful site, The Garden Grazer. If you've never heard of it, or checked it out, you really should. Go ahead, I'll wait. (Tap, tap, tap...)

Okay, this recipe begins, "A vegan black bean enchilada with creamy avocado, sweet corn, and quinoa. Topped with a delicious Mexican-inspired enchilada sauce!"

Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes

To view this online, go to https://www.thegardengrazer.com/black-bean-avocado-enchiladas/.

Ingredients

1/2 cup white quinoa (uncooked)

2 medium avocados

15 oz. can black beans

1 1/2 cups sweet corn (I use frozen or canned)

4-5 green onions

1/2 cup chopped fresh cilantro

1 tsp. ground cumin

8 large tortillas (or about 10-12 corn tortillas)

Nutritional yeast for sprinkling

Optional: lightly sautéed spinach

For the enchilada sauce:

3 cups vegetable broth

1/4 cup tomato paste

1/4 cup all-purpose flour (I use gluten-free)

2 Tbsp. olive oil

2 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chili powder

Salt/pepper to taste

Directions

Rinse and cook quinoa according to package directions. (For 1/2 cup quinoa I use 1 cup water or veggie broth.)

Meanwhile, make the enchilada sauce: In a small bowl, add flour and spices. In a saucepan over medium heat, add olive oil. Once warm, add tomato paste and flour/spices. Cook 1 minute, whisking. Whisk in broth, and bring to a boil. Reduce heat to simmer, and cook until thickened, about 8 minutes. Salt/pepper to taste.

Meanwhile, dice the avocado and slice green onions.

In a large bowl, add black beans (rinsed and drained), corn (thawed if frozen), green onions, cumin, and lightly sautéed spinach if using. Add cooked quinoa and stir. Add avocado and lightly toss to combine.

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish, pour a small amount of sauce to coat the bottom.

Evenly distribute the black bean/quinoa mixture down the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.

Bake for about 25 minutes. Garnish with more fresh cilantro, green onions, or sprinkle with nutritional yeast before serving if desired.

Notes

For gluten-free: Use GF flour and GF tortillas. (I use Bob's Red Mill gluten-free all-purpose flour.)

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

Tuesday, April 26, 2022

Taco Tuesday

It's time for another Taco Tuesday. This week's offerings include Bold Ranch Impossible™ Tacos and Banana Chocolate Tacos. Do I have your attention yet? Enjoy!

SMOKY CAULIFLOWER TACOS WITH AVOCADO CREMA

This is from Vegetarian Times. Prep Time: 15 minutes; Total Time: 30 minutes; Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/smoky-cauliflower-tacos-avocado-crema/.

Ingredients

1 small head cauliflower, broken into florets

4 tsp extra-virgin olive oil, divided

1 tsp smoked paprika

1/2 tsp ground cayenne

1/2 tsp sea salt, divided

3 ears corn, husked

1/4 cup full-fat sour cream

1 avocado, peeled, pitted and halved, divided

1 lime, juiced

8 4-inch corn tortillas

1/3 cup shredded Monterey Jack cheese

1/2 cup fresh cilantro, optional

Preparation

Preheat a greased grill or grill pan to medium-high.

In a large bowl, toss cauliflower florets with one-half of oil until well coated. Add paprika, cayenne and one-half of salt; toss to coat. Rub corn with remaining one-half of oil. Grill cauliflower and corn, turning occasionally until softened and lightly charred, 12 to 16 minutes. (TIP: If your barbecue grates are widely spaced, use a grilling basket to prevent cauliflower from falling through.)

Meanwhile, in a small blender, combine sour cream, one-half of avocado, lime juice and remaining one-half of salt; blend until smooth.

Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Wrap tortillas in a clean kitchen towel to keep warm. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

Remove corn kernels from the cob using a sharp knife. Transfer cauliflower from grill to a bowl and immediately top with cheese. Cover dish to create steam and help melt cheese. Thinly slice remaining one-half of avocado. Divide cauliflower and corn among tortillas. Top each taco with avocado slices, corn kernels, avocado crema and cilantro (if using).

INDIAN DAL TACOS

This is from Vegetarian Times. It begins, "Yellow lentils or dal can be found in Indian markets, but orange or brown lentils can also be used here. To make your own Greek-style yogurt, place 2/3 cup low-fat plain yogurt in a paper-towel-lined fine-mesh strainer and set over a bowl. Let stand 12 to 15 minutes, then discard liquid and use yogurt."

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/indian-dal-tacos/.

Ingredients

1/2 cup diced onion

3/4 tsp. ground cumin

1/4 tsp. plus 1/8 tsp. turmeric

1/2 tsp. plus 1/8 tsp. salt, divided

1/4 tsp. ground black pepper

2/3 cup yellow split lentils, sorted, rinsed, and drained

1/2 cup plain low-fat Greek yogurt

1/3 cup diced cucumber

1 Tbs. freshly chopped mint

4 6-inch corn or flour tortillas, warmed

1 cup thinly sliced fresh spinach

1 cup mung bean sprouts

Preparation

Heat nonstick skillet over medium-high heat, and coat with cooking spray. Add onion, and cook 5 minutes, or until softened and starting to brown. Stir in cumin, turmeric, 1/2 tsp. salt, and pepper. Add lentils and 2 1/2 cups water. Bring to a boil, cover, and reduce heat to medium-low. Simmer 40 minutes, or until lentils are cooked but still hold their shape. There will be 1 to 2 Tbs. liquid left in pan.

Meanwhile, combine yogurt, cucumber, mint, and remaining 1/8 tsp. salt in bowl.

Fill tortillas with spinach, bean sprouts, and lentil mixture. Drizzle with yogurt mixture or serve on side.

BOLD RANCH IMPOSSIBLE™ TACOS

This is from Old El Paso, and begins, "Meatless Monday just got a new favorite recipe with our Bold Ranch Impossible™ Tacos. The Impossible™ Burger filling is made from plants, and Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells bring a blast of flavor to every bite. Shake up your taco night, top the tacos with shredded cheese, crisp lettuce, tomatoes, onions and Old El Paso™ Crema Mexicana. The only thing that's impossible about these tacos, is how impossible it is not to love them."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/bold-ranch-impossible-tacos.

Ingredients

1 package (12 Oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1 package (10 count) Old El Paso™ Bold Ranch Stand ‘N Stuff™ Taco Shells, heated as directed on package

1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)

1 1/4 cups shredded romaine lettuce

1/2 cup chopped plum (Roma) tomatoes

1/4 cup chopped green onions

1/3 cup Old El Paso™ Crema Mexicana

Preparation

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 taco shells. Top with cheese, lettuce, tomatoes and green onions. Top with crema.

Expert Tips

For a slightly sweeter and milder taste, chop up red onions instead of yellow. They'll add color and a mild flavor. If you use raw onions, they'll also add a sharp crunch to your Bold Ranch Impossible™ Tacos.

Drizzle Old El Paso™ Mild Taco Sauce on top of these Impossible™ Burger meat tacos. Or if you want more heat, try Old El Paso™ Medium Taco Sauce.

Try Old El Paso™ Shredded Mexican 4 Cheese Blend instead of Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist on the Impossible™ Burger taco.

Add a fresh squeeze of lime for a bright burst of flavor.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

SOFT BEAN TACOS

This also comes from Vegetarian Times. Serves 4.

To view this online, click here.

Ingredients:

8 (6-inch) flour tortillas

1/4 cup water

1 small red bell pepper, chopped

1 cup frozen corn kernels, thawed

2 green onions, thinly sliced

1 small jalapeno pepper, seeded and minced (optional)

16-oz. can spicy fat-free refried beans

1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese

Instructions:

Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.

In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.

Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.

Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

Wednesday, April 13, 2022

Desserts

Tuesday, March 29, 2022

Taco Tuesday

Who doesn't love tacos? Sure, there are those boxed taco kits that includes everything except the meatless crumbles (or meat, if you do occasionally eat meat) and toppings. And really, there's nothing wrong with the boxed kits, especially when you want dinner in a hurry with a minimum amount of effort.

But there are so many great vegetarian taco recipes out there that, with a little more effort (but just a little more), you can have a good meal on Taco Tuesday. Here are six vegetarian taco recipes to get you started, including Grilled Portobello Tacos with Salsa Verde and Banana Chocolate Tacos. (Do I have your attention yet?) Enjoy!

GRILLED PORTOBELLO TACOS WITH SALSA VERDE

This is from Vegetarian Times. The description states, "Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat." The recipe then begins, "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.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

CARROT-AND-BLACK BEAN CRISPY TACOS

This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil, divided

1 small onion, chopped

1 poblano pepper, diced

1 tsp. chili powder

1 (15.5-oz.) can black beans, drained and rinsed

1 tbsp. fresh lime juice, plus wedges for serving

Kosher salt

Freshly ground black pepper

1/2 lb. medium carrots, cut into 3" to 4" sticks

1 tsp. ground cumin

8 whole-grain taco shells, warmed

Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving

Directions

Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.

Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.

Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.

PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.

TASTY BLACK BEANS AND CORN TACOS

This also comes from Vegetarian Times, and begins, "Filled with beans and vegetables, these healthful tacos will be a kid’s favorite." Makes 12 tacos.

To view this online, click here.

Ingredients:

Black Beans and Corn Filling

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

1 medium-sized zucchini, diced

1 cup frozen corn kernels

1/2 cup mild enchilada sauce

Tortillas

12 6- to 8-inch corn or flour tortillas

Toppings, Optional

Note: No toppings were listed, but I would suggest shredded cheese, lettuce, tomatoes, and/or sour cream. A diced avocado would be nice, too. Or if there's something else that you love to top your tacos with, go for it! Just one thing: Enjoy!

Instructions:

To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.

To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.

To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information: Calories: 100; Protein: 4 g; Total Fat: 1 g; Saturated Fat: g; Carbohydrates: 22 g; Cholesterol: mg; Sodium: 170 mg; Fiber: 4 g; Sugar: 1 g

BANANA CHOCOLATE TACOS

Chocolate? Bananas? On tacos? Sure, why not? This one is from the May 2016 issue of Runner’s World, and begins, “This taco is a smart dessert choice as research shows dark chocolate can improve brain functioning. Each bite also has the carbs needed to restock your muscles after a spirited run. Plus, ricotta is rich in whey protein to make it easier to build stronger muscles.”

This can be found here.

Ingredients

1 cup part-skim ricotta cheese

2 Tbsp. almond butter

1 Tbsp. maple syrup

1–2 tsp. orange zest

1 tsp. vanilla extract

2 oz. chopped dark chocolate

1/2 tsp. cinnamon

4 small bananas, sliced into 1/2" pieces

4 small (6") whole-wheat tortillas, heated according to package

1/4 cup unsweetened toasted coconut flakes

Instructions

Stir together ricotta, almond butter, syrup, orange zest and vanilla.

Place chocolate in a microwave-safe bowl and heat on high in 20-second intervals, stirring between each interval, until chocolate is melted. Stir in cinnamon.

Spread ricotta mixture on tortillas and top with banana. Drizzle chocolate sauce over top and sprinkle on coconut flakes. Serves 4.

Nutrition Information: Calories per serving: 439; Protein: 14 g; Carbs: 54 g; Fiber: 13 g; Total fat: 20 g; Saturated fat: 9.5 g; Sodium: 342 mg.

CHICKPEA TACOS

This comes from the March 2008 issue of Vegetarian Times, page 36. It begins, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.

To view this online, click here.

Ingredients

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

Directions

Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.