Taco Tuesday

It's time for another Taco Tuesday. Today's vegetarian offerings include Eggplant Tacos and Black Bean Tacos w/Roasted Peppers & Onions. Enjoy!

VEGETARIAN TACO SOUP IN THE CROCKPOT

This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.

This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!

“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. 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.”

Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish

To view this online, click here.

Ingredients

1 can corn kernels, drained

1 can kidney beans or navy beans, drained

1 can pinto beans, drained

1 can black beans, drained

1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)

1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain

1 package taco seasoning mix

1/4 tsp cumin

3/4 tsp onion powder

1/2 teaspoon salt

1/2 tsp garlic powder

Optional garnishes:

tortilla chips or corn chips

grated cheese

chopped green onions

fresh chopped cilantro

Preparation

Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.

If you're in a hurry, you can also set this on high in the crockpot for 3 hours.

Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.

This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.

CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA

I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.

Cook Time: 40 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

2 tablespoons olive oil

1/2 a small sweet onion

1 clove garlic minced or grated

1 large sweet potato chopped (peel if desired)

salt and pepper

1 1/2 cups cooked quinoa (I used red quinoa)

1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)

2 teaspoons chili powder

2 canned chipotle chilies minced

1 tablespoon chipotle in adobo from the chipotle chili can

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon cayenne or to your taste

1 cup cooked black beans if using canned drain and rinse them

1 lime juiced

1 small bunch cilantro

6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

the arils from 1 pomegranate (learn how to deseed a pomegranate here)

salt and pepper to taste

Instructions

To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.

Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.

While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.

To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”

Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3

To view this recipe (with yummy photos and interesting chatter online, click here.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

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 your 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, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

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

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

GRILLED VEGETABLE AND BLACK BEAN FAJITAS

This yummy recipe is from The Scrumptious Pumpkin.

Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy

To view this online, click here.

Ingredients

For the Grilled Vegetable and Black Bean Fajitas:

1 onion, thinly sliced

1 bell pepper, thinly sliced

1 organic zucchini, halved lengthwise and thinly sliced

16 ounces organic black beans, drained and thoroughly rinsed

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1-1/2 teaspoons dried oregano

3/4 teaspoons cumin

3/4 teaspoons chili powder

3 tablespoons extra virgin olive oil

Fresh Homemade Salsa (recipe below)

1 avocado, pitted, peeled, and sliced

12 organic whole wheat tortillas

Salt

For the Fresh Homemade Salsa:

1 large tomato, diced

1/4 cup green onions (scallions), chopped

1 clove garlic, minced

1/2 jalapeño, seeded and finely diced

3 tablespoons fresh cilantro, chopped

1 lime, freshly squeezed

Salt

Instructions

For the Grilled Vegetable and Black Bean Fajitas:

Prepare the grill for 375 degrees F.

Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.

Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.

Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.

Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.

For the Fresh Homemade Salsa:

To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.

Storage: refrigerate salsa in a covered, airtight container.

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

EGGPLANT TACOS

This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…

“These tacos are so delicious!!

“If you like eggplant, try this.

“If you are a vegan or vegetarian, try this.

“If you want good tacos, try this.”

To view this online, click here. It looks like this makes 2 tacos.

Ingredients

2 tablespoons canola oil

1 eggplant, cut into bite sized pieces

2 tablespoons water

1/2 tablespoon sugar

1 1/2 tablespoon soy sauce

1/2 tablespoon garlic chili paste

dry oregano

ground cumin

1/2 teaspoon corn starch plus water (for thickening)

salt and pepper

2 taco shells

a few slices of red onion

1 tablespoon chopped cilantro

1 tablespoon chopped green onion

Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.

Warm taco shells in a toaster.

Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.

Taco Tuesday

If you love tacos as much as I do, you won't mind that it's another Taco Tuesday. Today's meatless offerings include Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa and Veggie Tacos with Avocado-Tomatillo Sauce. Enjoy!

VEGETARIAN TACO SOUP IN THE CROCKPOT

This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.

This comes from Jolinda Hackett, who wrote for the Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!

“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. 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.”

Prep Time: 5 minutes; Cook Time: 480 minutes; Total Time: 485 minutes; Yield: 6 servings as a main dish

To view this online, click here.

Ingredients

1 can corn kernels, drained

1 can kidney beans or navy beans, drained

1 can pinto beans, drained

1 can black beans, drained

1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)

1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain

1 package taco seasoning mix

1/4 tsp cumin

3/4 tsp onion powder

1/2 teaspoon salt

1/2 tsp garlic powder

Optional garnishes:

tortilla chips or corn chips

grated cheese

chopped green onions

fresh chopped cilantro

Preparation

Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.

If you're in a hurry, you can also set this on high in the crockpot for 3 hours.

Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.

This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.

CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA

I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.

Cook Time: 40 minutes; Total Time: 45 minutes.

To view this online, click here.

Ingredients

2 tablespoons olive oil

1/2 a small sweet onion

1 clove garlic minced or grated

1 large sweet potato chopped (peel if desired)

salt and pepper

1 1/2 cups cooked quinoa (I used red quinoa)

1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)

2 teaspoons chili powder

2 canned chipotle chilies minced

1 tablespoon chipotle in adobo from the chipotle chili can

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon cayenne or to your taste

1 cup cooked black beans if using canned drain and rinse them

1 lime juiced

1 small bunch cilantro

6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed

1 avocado sliced or diced, for topping

1 cup shredded sharp cheddar cheese for topping

cotija cheese crumbled, for topping

Roasted Cranberry Pomegranate Salsa

12 ounces fresh cranberries

1/4 cup brown sugar

1 canned chipotle chili chopped

1 lime zested + juiced

1 clove garlic minced or grated

1 jalapeno chopped and seed removed if desired

the arils from 1 pomegranate (learn how to deseed a pomegranate here)

salt and pepper to taste

Instructions

To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.

Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.

While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.

To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”

Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3

To view this recipe (with yummy photos and interesting chatter online, click here.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

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 your 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, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

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

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

GRILLED VEGETABLE AND BLACK BEAN FAJITAS

This yummy recipe is from The Scrumptious Pumpkin.

Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy

To view this online, click here.

Ingredients

For the Grilled Vegetable and Black Bean Fajitas:

1 onion, thinly sliced

1 bell pepper, thinly sliced

1 organic zucchini, halved lengthwise and thinly sliced

16 ounces organic black beans, drained and thoroughly rinsed

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1-1/2 teaspoons dried oregano

3/4 teaspoons cumin

3/4 teaspoons chili powder

3 tablespoons extra virgin olive oil

Fresh Homemade Salsa (recipe below)

1 avocado, pitted, peeled, and sliced

12 organic whole wheat tortillas

Salt

For the Fresh Homemade Salsa:

1 large tomato, diced

1/4 cup green onions (scallions), chopped

1 clove garlic, minced

1/2 jalapeño, seeded and finely diced

3 tablespoons fresh cilantro, chopped

1 lime, freshly squeezed

Salt

Instructions

For the Grilled Vegetable and Black Bean Fajitas:

Prepare the grill for 375 degrees F.

Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.

Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.

Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.

Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.

For the Fresh Homemade Salsa:

To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.

Storage: refrigerate salsa in a covered, airtight container.

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

EGGPLANT TACOS

This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…

“These tacos are so delicious!!

“If you like eggplant, try this.

“If you are a vegan or vegetarian, try this.

“If you want good tacos, try this.”

To view this online, click here. It looks like this makes 2 tacos.

Ingredients

2 tablespoons canola oil

1 eggplant, cut into bite sized pieces

2 tablespoons water

1/2 tablespoon sugar

1 1/2 tablespoon soy sauce

1/2 tablespoon garlic chili paste

dry oregano

ground cumin

1/2 teaspoon corn starch plus water (for thickening)

salt and pepper

2 taco shells

a few slices of red onion

1 tablespoon chopped cilantro

1 tablespoon chopped green onion

Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.

Warm taco shells in a toaster.

Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.

Taco Tuesday

It's time for another Taco Tuesday. Today's yummy meatless tacos include Black Bean Tacos with Roasted Peppers and Onions and Eggplant Tacos. (And yes, you can have tacos without meat!) Enjoy!

BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH

From Oh My Veggies!. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos

Relish adapted from The New York Times

Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/

Ingredients

1 medium butternut squash, peeled and cut into 1/2-inch cubes

2 tablespoons olive oil

1 teaspoon salt

12 small corn tortillas

2 cups cooked black beans

For the Cranberry-Jalapeño Relish:

1 (12-ounce) package fresh cranberries

1-1/2 pounds tart apples, peeled and cut into 1/2-inch cubes

1/2 cup sugar

2 tablespoons apple cider vinegar

1 jalapeño pepper, seeded and minced

1 tablespoon minced fresh ginger

Instructions

Preheat oven to 450°F.

In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.

Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.

Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.

Notes

Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.

CRUNCHY BLACK BEAN TACOS

This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.

This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.

Ingredients

2 cups cooked black beans

1/2 cup minced red onion

2 tablespoons minced fresh cilantro

1/2 teaspoon ground cumin

1 teaspoon paprika

Pinch of salt

4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese

2 tablespoons vegetable or canola oil

8 corn tortillas

Toppings

Avocado

Hot sauce

Salsa

Sour cream

Directions

In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.

Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe Notes:

Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.

GRILLED VEGETABLE AND BLACK BEAN FAJITAS

This yummy recipe is from The Scrumptious Pumpkin.

Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy

To view this online, click here.

Ingredients

For the Grilled Vegetable and Black Bean Fajitas:

1 onion, thinly sliced

1 bell pepper, thinly sliced

1 organic zucchini, halved lengthwise and thinly sliced

16 ounces organic black beans, drained and thoroughly rinsed

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1-1/2 teaspoons dried oregano

3/4 teaspoons cumin

3/4 teaspoons chili powder

3 tablespoons extra virgin olive oil

Fresh Homemade Salsa (recipe below)

1 avocado, pitted, peeled, and sliced

12 organic whole wheat tortillas

Salt

For the Fresh Homemade Salsa:

1 large tomato, diced

1/4 cup green onions (scallions), chopped

1 clove garlic, minced

1/2 jalapeño, seeded and finely diced

3 tablespoons fresh cilantro, chopped

1 lime, freshly squeezed

Salt

Instructions

For the Grilled Vegetable and Black Bean Fajitas:

Prepare the grill for 375 degrees F.

Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.

Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.

Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.

Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.

For the Fresh Homemade Salsa:

To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.

Storage: refrigerate salsa in a covered, airtight container.

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

EGGPLANT TACOS

This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…

“These tacos are so delicious!!

“If you like eggplant, try this.

“If you are a vegan or vegetarian, try this.

“If you want good tacos, try this.”

To view this online, click here. It looks like this makes 2 tacos.

Ingredients

2 tablespoons canola oil

1 eggplant, cut into bite sized pieces

2 tablespoons water

1/2 tablespoon sugar

1 1/2 tablespoon soy sauce

1/2 tablespoon garlic chili paste

dry oregano

ground cumin

1/2 teaspoon corn starch plus water (for thickening)

salt and pepper

2 taco shells

a few slices of red onion

1 tablespoon chopped cilantro

1 tablespoon chopped green onion

Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.

Warm taco shells in a toaster.

Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.

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.

Taco Tuesday

It's time for another Taco Tuesday. Today's meatless tacos (yes, you can have tacos without meat!) include Butternut Squash Tacos with Cranberry-Jalapeño Relish and Eggplant Tacos. Enjoy!

GRILLED VEGETABLE AND BLACK BEAN FAJITAS

This yummy recipe is from The Scrumptious Pumpkin.

Total Time: 35 minutes; Prep Time: 25 minutes; Cook Time: 10 minutes; Yield: 12 fajitas, 6 servings (2 fajitas per serving; Difficulty: Easy

To view this online, click here.

Ingredients

For the Grilled Vegetable and Black Bean Fajitas:

1 onion, thinly sliced

1 bell pepper, thinly sliced

1 organic zucchini, halved lengthwise and thinly sliced

16 ounces organic black beans, drained and thoroughly rinsed

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

1-1/2 teaspoons dried oregano

3/4 teaspoons cumin

3/4 teaspoons chili powder

3 tablespoons extra virgin olive oil

Fresh Homemade Salsa (recipe below)

1 avocado, pitted, peeled, and sliced

12 organic whole wheat tortillas

Salt

For the Fresh Homemade Salsa:

1 large tomato, diced

1/4 cup green onions (scallions), chopped

1 clove garlic, minced

1/2 jalapeño, seeded and finely diced

3 tablespoons fresh cilantro, chopped

1 lime, freshly squeezed

Salt

Instructions

For the Grilled Vegetable and Black Bean Fajitas:

Prepare the grill for 375 degrees F.

Layer first the onion, then the bell pepper, and finally the zucchini on a grill vegetable basket. Season with salt. Cook for about 8 minutes, or until vegetables are softened. Add the black beans to the basket, season with additional salt, and cook about 2 minutes more, or until beans are heated through.

Meanwhile, as vegetables are cooking, prepare the spice mixture. To a large mixing bowl, add garlic powder, onion powder, oregano, cumin, and chili powder. Season with a pinch of salt. Slowly whisk in extra virgin olive oil until well combined.

Immediately after removing the basket from the grill, pour the still-hot vegetables and beans into the mixing bowl. Stir and combine until the seasonings have melted into the vegetables and everything is well coated with oil.

Spoon the vegetable-black bean mixture onto whole wheat tortillas. Top with heaping spoonfuls of Fresh Homemade Salsa (recipe below) and slices of avocado. Roll up tortillas, and serve.

For the Fresh Homemade Salsa:

To a mixing bowl, add the tomato, green onion, garlic, jalapeño, and cilantro. Add the lime juice and season with salt. Stir until all ingredients are well combined.

Storage: refrigerate salsa in a covered, airtight container.

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

EGGPLANT TACOS

This is from Reiko on her blog, The Culinary Tribune. She starts off writing, “I love eggplant!…

“These tacos are so delicious!!

“If you like eggplant, try this.

“If you are a vegan or vegetarian, try this.

“If you want good tacos, try this.”

To view this online, click here. It looks like this makes 2 tacos.

Ingredients

2 tablespoons canola oil

1 eggplant, cut into bite sized pieces

2 tablespoons water

1/2 tablespoon sugar

1 1/2 tablespoon soy sauce

1/2 tablespoon garlic chili paste

dry oregano

ground cumin

1/2 teaspoon corn starch plus water (for thickening)

salt and pepper

2 taco shells

a few slices of red onion

1 tablespoon chopped cilantro

1 tablespoon chopped green onion

Cook eggplant in oil until tender. Add water, sugar, soy sauce, garlic chili paste, oregano, and cumin. Add corn starch and water mixture to thicken it slightly. Salt and pepper.

Warm taco shells in a toaster.

Fill the shells with the eggplant. Serve with red onion slices, cilantro, and green onion.

BUTTERNUT SQUASH TACOS WITH CRANBERRY-JALAPENO RELISH

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 4-6 servings; Serving Size: 2-3 tacos

Relish adapted from The New York Times

Read more at http://ohmyveggies.com/butternut-squash-tacos-with-cranberry-jalapeno-relish/

Ingredients

1 medium butternut squash, peeled and cut into 1/2-inch cubes

2 tablespoons olive oil

1 teaspoon salt

12 small corn tortillas

2 cups cooked black beans

For the Cranberry-Jalapeño Relish:

1 (12-ounce) package fresh cranberries

1 1/2 pounds tart apples, peeled and cut into 1/2-inch cubes

1/2 cup sugar

2 tablespoons apple cider vinegar

1 jalapeño pepper, seeded and minced

1 tablespoon minced fresh ginger

Instructions

Preheat oven to 450°F.

In a large bowl, toss together the butternut squash, olive oil and salt. Spread on a parchment-lined baking sheet in an even layer and roast until tender, 20-30 minutes, tossing once halfway through.

Meanwhile, prepare the Cranberry-Jalapeño Relish. In a medium saucepan over medium heat, combine the cranberries, apples, sugar and apple cider vinegar. Cook, stirring frequently, until sugar has dissolved. Raise the heat to medium-high and cook, stirring constantly, until cranberries start to pop and mixture has thickened, 5-7 minutes. Stir in the jalapeño and ginger and remove from heat.

Warm the corn tortillas according to package directions. Serve the tortillas stuffed with the butternut squash and black beans, and topped with the Cranberry-Jalapeño Relish.

Notes

Both the butternut squash and relish can be made ahead of time! Just reheat the butternut squash before stuffing it into the tortillas.

GRILLED PORTABELLA AND POBLANO TACOS

This is from Food.com. Makes 4 servings.

To view this online, click here.

Ingredients

Pico de Gallo

2 roma tomatoes, diced

1⁄2 small red onion, finely diced

1⁄4 cup chopped fresh cilantro

1 finely minced garlic clove

1 pinch salt

2 teaspoons lime juice

Grilled Portabella Filling

4 medium portabella mushrooms or 1 lb portabella mushroom

1 small red onion, cut into thick slices

1 teaspoon canola oil

salt and pepper

1 whole poblano chile

2 tablespoons olive oil

1 teaspoon lime juice

1⁄2 teaspoon dried chipotle powder

Assembly and Toppings

8 small corn tortillas, warmed

guacamole

fresh cilantro stem

lime wedge

monterey jack cheese (Shredded) or cheddar cheese (Shredded)

Directions

Preheat a lightly oiled grill on medium-high heat.

While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.

Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.

Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.

Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.

Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.

To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

SPICY THAI TACOS

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found http://ohmyveggies.com/vegetarian-taco-recipes/>here.

This from Spabettie and can be viewed online at https://www.spabettie.com/2012/09/18/spicy-thai-tacos-taco-tuesday/. This recipe is dairy and gluten free, and vegan.

Ingredients

1/2 cup peanut butter

1 tablespoon sriracha

1 tablespoon sesame oil

juice of 1 lime

1 tablespoon tamari

1 clove garlic, minced fine

1 teaspoon chili powder

1 block extra firm tofu, cut into strips

fresh corn, cut from cob

broccoli slaw

corn tortillas

Directions:

In a small bowl, whisk together peanut butter, sriracha, sesame oil, lime juice, tamari, garlic, and chili powder. Arrange tofu strips on (prepared – silpat, parchment or spray) baking sheet, brush with marinade to coat completely (you will have extra marinade for sauce). Bake at 325 for 25 minutes – can also be grilled on an outdoor grill.

Serve in corn tortillas with fresh corn and broccoli slaw as garnish, drizzled with remaining marinade.

Taco Tuesday

It's Taco Tuesday! Here are six yummy vegetarian taco recipes to help you through the day, including Falafel Tacos with Sriracha Tahini Sauce and Black Bean Tacos with Roasted Peppers and Onions. Enjoy!

ROASTED PORTOBELLO SOFT TACOS

I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.

Yield: serves 2-4

From Keepin’ It Kind. View this online at http://keepinitkind.com/roasted-portobello-soft-tacos/. Serves 2 – 4.

Ingredients

3 portobello mushrooms, stems removed and chopped

2 tablespoon Bragg Liquid Aminos

1 tablespoon balsamic vinegar

1 teaspoon liquid smoke

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon dried onion granules

1/4 teaspoon garlic powder

1 cup corn kernels (I used an organic frozen variety)

1/2 onion, diced

1 red bell pepper, thinly sliced

2-3 large leaves of collard greens, stems removed and roughly chopped

2 cloves garlic, minced

1 teaspoon olive oil

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon ancho chile pepper

salt and pepper to taste

1/4 cup cilantro

1/2 avocado, diced

6 corn tortillas (or small flour torillas)

Directions:

Preheat oven to 400. Line a baking sheet with parchment paper. Arrange the Portobello mushrooms, bottoms up, on the sheet.

In a small bowl, mix together the Bragg Liquid Aminos, balsamic vinegar, liquid smoke, thyme and marjoram. Drizzle over the mushrooms. Bake in the oven for 10-15 minutes (depending on how firm you want them). Remove and let cool until they are cool enough to handle.

While the mushrooms are in the oven, you can cook the veggies. Heat the olive oil in a large pan over medium heat. Add the onions and saute until translucent. Add the garlic and sauté for one more minute. Add the bell peppers, corn, mushroom stems, cumin, smoked paprika, and ancho chile pepper, and mix to combine. Saute until bell peppers start to get a little soft, about 5-7 minutes. Add salt and pepper to taste, then add the collard greens. Saute until the collards just start to wilt (you don’t want them to get completely wilted). Toss in the cilantro, mix to combine and remove from heat.

Once the mushrooms are cool enough to handle, slice them, on a diagonal, into wide strips.

Take a clean kitchen towel and lightly wet it. Wrap the corn tortillas up in the damp kitchen towel and place the kitchen towel, with corn tortillas wrapped inside, on a baking sheet and place in the oven for 5-6 minutes.

Divide the veggie mixture amongst the 6 tortillas. Top the veggies with 2-3 slices of mushroom. Sprinkle the avocado chunks on top of each pile. You can also top with salsa and/or tofu sour cream.

Serve immediately and Enjoy!

BLACK BEAN AND POBLANO TACOS

This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.

This was featured in “The Unstuffy Taco” and can be viewed online here.

Ingredients

1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible

1 small onion, halved

1 bay leaf

1 large sprig epazote (optional)

1 teaspoon salt

4 poblano chiles

Soft corn tortillas

1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded

1/2 pound queso fresco, available in Latino groceries

8 ounces crème fraîche or Mexican crema

Preparation

Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.

Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.

To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.

FALAFEL TACOS WITH SRIRACHA TAHINI SAUCE

I found this on a really cool vegetarian food blog called Oh My Veggies. It’s one that I really think you’ll enjoy!

This particular recipe is from Keepin’ It Kind, a blog by “animal lover, travel fanatic, and chickpea devotee” Kristy. This yummy recipe yields 6 tacos and can be viewed on Kristy’s site at http://keepinitkind.com/falafel-tacos-with-sriracha-tahini-sauce/.

Ingredients

for the falafel

1 1/2 cups cooked chickpeas or 1 15oz can of chickpeas, rinsed and drained

1/2 cup loosely packed fresh cilantro (or mixture of fresh parsley and cilantro)

1/4 red onion, chopped

2 – 3 cloves garlic

juice from 1/2 a lemon

1 1/2 teaspoons dried dill

1 1/2 teaspoons dried oregano

1 teaspoon smoked paprika

1 teaspoon cumin

several dashes of black pepper

salt to taste (I used about 3/4 tsp)

3 tablespoon chickpea flour

1 teaspoon nutritional yeast (optional, but adds a little extra oomph)

for the tacos

6 taco shells

1 – 2 cups lettuce

tomato slices

other taco fillings

for the sriracha tahini sauce

1/4 cup tahini sauce

1/4 cup water

1 – 2 tablespoon Sriracha

juice from 1 lemon

1 clove garlic, minced

1 teaspoon dried dill

Instructions

for the sriracha tahini sauce

Combine all ingredients in a food processor or if using an immersion blender, a small bowl. Blend the ingredients until smooth. Chill until ready to use.

for the tacos

Preheat the oven to 350. Line a baking sheet with parchment paper. Set aside.

Combine all falafel ingredients (chickpeas through nutritional yeast) in a food processor and process until you have a mostly smooth ball of “dough.”

Use a tablespoon to scoop the dough and use your hands to roll the scoop into a ball. Flatten it slightly and place on the prepared baking sheet. Repeat until there is no more dough left. You should have about 18-20 falafel.

Bake in the oven for about 20 minutes, flipping halfway through to ensure even cooking. Remove from oven. Stuff a little lettuce in each taco shell, then stuff about 3 patties into each taco shell. Top with tomato slices and any other taco fillings you would like to use (cucumber, avocado, bell pepper, etc.). Drizzle the taco with the Sriracha Tahini Sauce (recipe below) and serve warm. Enjoy!

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

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.

CRUNCHY BLACK BEAN TACOS

This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.

This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.

2 cups cooked black beans

1/2 cup minced red onion

2 tablespoons minced fresh cilantro

1/2 teaspoon ground cumin

1 teaspoon paprika

Pinch of salt

4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese

2 tablespoons vegetable or canola oil

8 corn tortillas

Toppings

Avocado

Hot sauce

Salsa

Sour cream

In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.

Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe Notes:

Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.

Taco Tuesday

It's time for another Taco Tuesday. Today's vegetarian taco offerings include Tacos with Black Beans and Chard and Smoky Sweet Potato and Black Bean Tacos. Enjoy!

CRUNCHY BLACK BEAN TACOS

This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.

This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.

2 cups cooked black beans

1/2 cup minced red onion

2 tablespoons minced fresh cilantro

1/2 teaspoon ground cumin

1 teaspoon paprika

Pinch of salt

4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese

2 tablespoons vegetable or canola oil

8 corn tortillas

Toppings

Avocado

Hot sauce

Salsa

Sour cream

In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.

Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe Notes:

Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.

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

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.

SMOKY SWEET POTATO AND BLACK BEAN TACOS

This comes from Jessica Merchant and was posted on her wonderful creation, How Sweet It Is. She began this post by writing, “In a perfect world, I would eat nothing but tacos. We are talking tacos for like, breakfast, lunch and dinner. Totally. I don’t think I would make any exceptions because we all know that practically anything can be reasonably placed in a tortilla.” I think many of us can seriously relate!

yield: makes 8 tacos total time: 35 minutes

To view the entire post (which includes yummy-looking photos), click here.

Ingredients:

2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, minced

2 medium sweet potatoes, cut into 1/2-inch cubes

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cumin

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

8 flour tortillas, warmed

1 cup freshly grated manchego cheese

fresh cilantro for topping

lime wedges

chipotle lime crema

3 tablespoons greek yogurt

3/4 cup half and half

1 tablespoon adobo sauce (from a can of chipotles in adobo)

juice of half a lime

zest of half a lime

1/8 teaspoon salt

Directions:

Season chopped sweet potatoes with salt, pepper, cumin and smoked paprika. Heat a large skillet oven medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir. Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.

While potatoes are cooking, combine yogurt, half and half, adobo, lime juice and zest and salt, whisking well to combine. Set aside.

Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through. Heat tortillas and serve sweet potato mixture topped with cheese, crema and lots of cilantro!

SOFT BEAN TACOS

This is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/recipes/soft-bean-tacos/. Makes 4 servings

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

Preparation

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.

TACOS WITH BLACK BEANS AND CHARD

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.” Yield: 6 to 8 servings; Time: 2 hours.

This was featured in “Tacos for the Holidays” and can be viewed online here.

Ingredients

1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water

1 onion, chopped

4 garlic cloves, minced

Salt to taste

1 bunch cilantro, roughly chopped

1/2 pound Swiss chard, stemmed, washed and roughly chopped

12 to 16 corn tortillas

Fresh or bottled salsa

2 to 3 ounces queso fresco, crumbled

Preparation

Step 1

Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.

Step 2

Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.

Step 3

Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.

Tip

Advance preparation: Make the beans through Step 1 a day ahead for best results. Bring back to a simmer and proceed with Step 2. The beans will keep in the refrigerator for 3 or 4 days.

Taco Tuesday

It's Tuesday, which means Taco Tuesday! Here are today's six taco recipes to get you through the day, including Veggie Tacos with Avocado Tomatillo Salsa and Crunchy Black Bean Tacos. Enjoy!

VEGETARIAN TACO SOUP IN THE CROCKPOT

I'm really not sure whether to post this on Taco Tuesday with the taco recipes or on a soup day. It fits perfectly with both.

This comes from Jolinda Hackett, who wrote for the Spruce Eats. She wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both! This vegetarian taco soup recipe isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. 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.” Prep Time: 5 minutes; Cook Time: 8 hours; Total Time: 8 hours 5 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

1 can corn kernels, drained

1 can kidney beans or navy beans, drained

1 can pinto beans, drained

1 can black beans, drained

1 7-ounce can green chiles (optional – you may want to omit this if you're cooking for kids)

1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain

1 package taco seasoning mix

1/4 tsp cumin

3/4 tsp onion powder

1/2 teaspoon salt

1/2 tsp garlic powder

Optional garnishes:

tortilla chips or corn chips

grated cheese

chopped green onions

fresh chopped cilantro

Preparation

Cook on low crockpot setting for 8-10 hours.

If you're in a hurry, you can also set this on high in the crockpot for 3 hours.

Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.

This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.

VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA

This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.

Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.

Ingredients

1 small Japanese eggplant, chopped into 1-inch pieces

1 cup chopped summer squash (yellow, pattypan, or zucchini)

1 red bell pepper, deseeded and sliced into 1-inch pieces

1 cup cherry tomatoes, sliced

drizzle of extra-virgin olive oil

6 corn or flour tortillas

1 cup cooked black beans, drained and rinsed

1/2 avocado, diced

handful of cilantro

1 serrano pepper, sliced (optional)

crumbled cotija cheese (optional)

sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

1/3 cup store-bought or homemade tomatillo salsa

1/4 cup pepitas

1/2 avocado

handful of spinach

2 tbsp olive oil

squeezes of lime, to taste

sea salt and freshly ground black pepper

Instructions

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 your 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, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.

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

Notes

Vegan: skip the cotija cheese

Gluten free: use corn tortillas

TEMPEH TACOS

I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.

This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos

Ingredients

1 (8-ounce) package tempeh

2 cloves garlic, minced

1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)

1 fresh jalapeño, diced

2 – 4 tsp. chili powder (2 was plenty for us!)

3 tsp. cumin

2 tsp. lime juice

2 tsp. garlic powder

1 tsp. onion powder

2 tsp. dried oregano

1 tsp. minced chipotle pepper

1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)

1/2 red onion, diced

1/2 green bell pepper, diced

2 tbsp. water

salt + pepper to taste

olive oil mister or cooking spray

dash of liquid smoke (I omitted this)

6-8 hard taco shells

vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving

Instructions

Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.

Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.

While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.

Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.

Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!

POTATO TACOS

Potato Tacos? Sure, why not? This comes from Vegetarian Times, and begins, "These tasty tacos are spicy! Feel free to reduce the amount of chipotle if you prefer milder flavor." Serves 2.

To view this online, click here.

Ingredients:

1 tsp. vegetable oil

1/2 medium onion, diced

1/2 small red bell pepper, diced

1 small clove garlic, minced

1/2 canned chipotle chili in adobo sauce

1/2 tsp. ground cumin

1 medium potato, baked and diced

1 to 2 tsp. fresh lemon juice

1 Tbs. chopped fresh cilantro

2 whole wheat tortillas, warmed

Instructions:

In large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until almost tender, 3 to 4 minutes.

Add chipotle, cumin and oregano and stir 30 seconds. Add potato, toss well to coat and heat through. Stir in lemon juice and cilantro and remove from heat. Season with salt and freshly ground pepper to taste.

Divide potato mixture among tortillas and serve hot, garnished with condiments as desired.

Nutrition Information: Calories: 226; Protein: 6 g; Total Fat: 3 g; Saturated Fat: 0 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 181 mg; Fiber: 6 g; Sugar: 0 g

CRUNCHY BLACK BEAN TACOS

This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.

This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.

2 cups cooked black beans

1/2 cup minced red onion

2 tablespoons minced fresh cilantro

1/2 teaspoon ground cumin

1 teaspoon paprika

Pinch of salt

4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese

2 tablespoons vegetable or canola oil

8 corn tortillas

Toppings

Avocado

Hot sauce

Salsa

Sour cream

In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.

Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe Notes:

Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.

BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS

This is also 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