Taco Tuesday

It's time for another Taco Tuesday, which is just fine with me.

This may sound strange, but I never had tacos until my mom, sister, brother, and I moved to Florida when I was 17. Until then, I had never had a taco. It seems kind-of strange thinking about that, but such is life. But after moving to Florida, it seemed that my mom fixed us tacos at least every other week. At that time, they were always meat-lettuce-tomatoes-and-cheese in hard taco shells. Yum.

Of course, it is possible to have tacos without meat. To that end, here are six vegetarian taco recipes, including Veggie Tacos w/Avocado-Tomatillo Sauce and Smoky Sweet Potato & Black Bean Tacos. Enjoy!

CRISPY POTATO TACOS

This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this, Hetty wrote, "Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step."

Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 servings

This was featured in "4 Easy Dishes That Embrace Everyday Vegeatables," and can be viewed online at https://cooking.nytimes.com/recipes/1024397-crispy-potato-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Tacos

Sea salt

1-1/2 pounds potatoes (any variety), scrubbed and cut into 1-1/2-inch pieces

1-1/2 cups grated Cheddar

Handful of cilantro, leaves and stems finely chopped

1 small garlic clove, finely chopped

1 teaspoon ground cumin

1 teaspoon paprika

16 to 18 corn tortillas

Neutral oil, as needed

Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving

For the Spicy Red Salsa

3 tomatoes (about 1 pound), chopped

1/2 red onion, roughly chopped

Small handful of cilantro, leaves and stems roughly chopped

1 fresh serrano or Fresno chile (seeded, if you prefer less spice)

1 garlic clove, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon granulated sugar

Sea salt

3/4 cup vegetable stock

Preparation

Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.

Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.

Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.

Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.

In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.

Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)

Tip

You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.

SPICY MOROCCAN CHICKPEA TACOS

This one, from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.

To view this online, click here.

Ingredients:

2 Tbs. olive oil

1 small onion, cut into 1/2-inch pieces (1 cup)

1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips

1 tsp. fennel seeds

1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork

2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)

1/4 cup golden raisins

1 Tbs. harissa

1/3 cup grape tomatoes, quartered

Instructions:

Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.

Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g

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

SEITAN TACOS

This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.

To view this online, click here.

Ingredients

8 ounces seitan strips, 1 package

2 cloves garlic, minced

2 jalapeños, deseeded and minced

1 teaspoon cumin

1/2 teaspoon ancho chili powder

1/2 cup onion, chopped

1/2 cup orange juice

2 tablespoons fresh lime juice

1/4 cup olive oil

3 tablespoons fresh parsley, chopped

4 tablespoons fresh cilantro, chopped

2 tablespoons honey

3 tablespoons sour cream

3 tablespoons canola oil

1 large tomato, diced

2 cups baby spinach, chopped

1/2 cup shredded cheddar cheese

8 flour tortillas, corn tortillas, or corn taco shells

Directions

Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.

Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.

In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.

Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.

Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.

Notes

I used a thyme flavored honey which added to the herby flavor of the dressing.

Make sure the jalapeno is actually spicy. This dish is better with a little kick!

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!

CAULIFLOWER AND RED ONION TACOS

This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.

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

Ingredients

1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)

1 red onion, cut in half lengthwise, then sliced crosswise across the grain

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped cilantro

2 tablespoons capers, drained and rinsed

1/4 cup white wine vinegar or Champagne vinegar (to taste)

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)

12 corn tortillas

1 romaine heart, cut crosswise in thin strips (chiffonade)

3 ounces cotija or ranchero cheese

Preparation

Step 1

Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.

In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.

Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Tip

Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.

TacoTuesday

It's time for another TacoTuesday. Yum! Today's vegetarian offerings include American BBQ Tacos and Smoky Sweet Potato & Black Bean Tacos. Yes, you can have tacos without meat! Enjoy!

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.

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

SEITAN TACOS

This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.

To view this online, click here.

Ingredients

8 ounces seitan strips, 1 package

2 cloves garlic, minced

2 jalapeños, deseeded and minced

1 teaspoon cumin

1/2 teaspoon ancho chili powder

1/2 cup onion, chopped

1/2 cup orange juice

2 tablespoons fresh lime juice

1/4 cup olive oil

3 tablespoons fresh parsley, chopped

4 tablespoons fresh cilantro, chopped

2 tablespoons honey

3 tablespoons sour cream

3 tablespoons canola oil

1 large tomato, diced

2 cups baby spinach, chopped

1/2 cup shredded cheddar cheese

8 flour tortillas, corn tortillas, or corn taco shells

Directions

Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.

Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.

In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.

Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.

Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.

Notes

I used a thyme flavored honey which added to the herby flavor of the dressing.

Make sure the jalapeno is actually spicy. This dish is better with a little kick!

CAULIFLOWER AND RED ONION TACOS

This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.

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

Ingredients

1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)

1 red onion, cut in half lengthwise, then sliced crosswise across the grain

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped cilantro

2 tablespoons capers, drained and rinsed

1/4 cup white wine vinegar or Champagne vinegar (to taste)

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)

12 corn tortillas

1 romaine heart, cut crosswise in thin strips (chiffonade)

3 ounces cotija or ranchero cheese

Preparation

Step 1

Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.

In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.

Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Tip

Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.

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!

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

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

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g

Taco Tuesday

I absolutely love tacos, and have no problem having Taco Tuesday. Here are six vegetarian taco recipes to help you through the day, including Chickpea Tacos and Tasty Black Beans & Corn Tacos. Enjoy!

CAULIFLOWER AND RED ONION TACOS

This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.

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

Ingredients

1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)

1 red onion, cut in half lengthwise, then sliced crosswise across the grain

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped cilantro

2 tablespoons capers, drained and rinsed

1/4 cup white wine vinegar or Champagne vinegar (to taste)

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)

12 corn tortillas

1 romaine heart, cut crosswise in thin strips (chiffonade)

3 ounces cotija or ranchero cheese

Preparation

Step 1

Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.

In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.

Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Tip

Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.

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!

TASTY BLACK BEANS AND CORN TACOS

This 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

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

Unfortunately, the old link no longer works to view this.

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.

TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.

This was featured in "Vegetarian Taco Night" and can be viewed online here.

Ingredients

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks

Salt to taste

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

2 tablespoons extra-virgin olive oil

1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks

1 medium red onion, cut in half lengthwise and sliced in half-moons

1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips

8 warm corn tortillas

1 recipe salsa ranchera (without chipotles)

3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

Taco Tuesday

It's time for another Taco Tuesday. Here are six vegetarian tacos to help you through the day (yes, vegetarian tacos!), including Smoky Sweet Potato and Black Bean Tacos and Grilled Portabella & Poblano Tacos. Enjoy!

SEITAN TACOS

This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.

To view this online, click here.

Ingredients

8 ounces seitan strips, 1 package

2 cloves garlic, minced

2 jalapeños, deseeded and minced

1 teaspoon cumin

1/2 teaspoon ancho chili powder

1/2 cup onion, chopped

1/2 cup orange juice

2 tablespoons fresh lime juice

1/4 cup olive oil

3 tablespoons fresh parsley, chopped

4 tablespoons fresh cilantro, chopped

2 tablespoons honey

3 tablespoons sour cream

3 tablespoons canola oil

1 large tomato, diced

2 cups baby spinach, chopped

1/2 cup shredded cheddar cheese

8 flour tortillas, corn tortillas, or corn taco shells

Directions

Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.

Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.

In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.

Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.

Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.

Notes

I used a thyme flavored honey which added to the herby flavor of the dressing.

Make sure the jalapeno is actually spicy. This dish is better with a little kick!

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.

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

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!

CAULIFLOWER AND RED ONION TACOS

This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.

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

Ingredients

1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)

1 red onion, cut in half lengthwise, then sliced crosswise across the grain

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped cilantro

2 tablespoons capers, drained and rinsed

1/4 cup white wine vinegar or Champagne vinegar (to taste)

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)

12 corn tortillas

1 romaine heart, cut crosswise in thin strips (chiffonade)

3 ounces cotija or ranchero cheese

Preparation

Step 1

Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.

In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.

Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Tip

Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.

DAVE’S MEXICAN VEGGIE TACO

This came from Dave (no last name) on all recipes, and begins, "One pan. Great spice. People will beg for the recipe. I swear by this and I'm not even a vegetarian. Substitute your favorite cheese for the queso fresco if desired.”

Prep Time: 20 minutes; Cook Time: 30 minutes; Time: 50 minutes; Makes: 8 servings; 334 cals.

Ingredients

Taco Filling:

1 tablespoon oil, or as needed

4 carrots, chopped

1 potato, chopped

2 leeks, chopped (optional)

1 onion, chopped

1 sweet potato, shredded

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

2 tablespoons ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1 pinch cayenne pepper salt and ground black pepper to taste

Tacos:

16 (6 inch) corn tortillas

1 avocados - peeled, pitted, and mashed

1/2 cup crumbled queso fresco

1/2 cup salsa

1/4 cup finely chopped fresh cilantro

1/2 teaspoon lime juice, or to taste

Directions

Heat oil in a skillet over medium heat; cook and stir carrots until lightly browned, about 5 minutes. Add potato; cook and stir until lightly browned and mostly tender, 5 to 10 minutes. Add leeks and onion; cook and stir until onion is lightly browned, 5 to 10 minutes.

Mix shredded sweet potato, black beans, cumin, oregano, chili powder, cayenne pepper, salt, and pepper into carrot-potato mixture; cook and stir until sweet potato is tender, about 10 minutes. Remove skillet from heat and transfer sweet potato mixture to a bowl, scraping skillet clean with a rubber spatula.

Heat each tortilla in the same skillet over medium heat until warmed, about 30 seconds per side. Spread mashed avocado onto each warmed tortilla and top with sweet potato mixture, queso fresco, salsa, cilantro, and lime juice.

Cook's Note:

I always use whatever vegetables I have that go well together. The main ingredients are shredded sweet potato for texture and the cumin. Once I discovered its use in Mexican seasoning, I never bought taco seasoning with preservatives again.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Taco Tuesday

It's time for another Taco Tuesday. Today's meatless offerings include Smoky Sweet Potato & Black Bean Tacos and Cauliflower and Red Onion Tacos. Enjoy!

CRISPY TOFU TACOS

This yumminess is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "There are plenty of crispy tofu recipes, but few truly deliver on the promise, since tofu has a tendency to steam because of its high moisture content. But time can do the trick in the oven, creating brittle edges and a chewy texture with little effort. Squeeze out as much excess liquid as you can from your block of tofu, grate it coarsely, season it fearlessly, then roast it until sizzling. The key step is to drizzle the tofu with a combination of olive oil and tomato paste toward the end of cooking, which crisps the edges and lends a deep umami flavor, so much so that this tofu could almost be mistaken for seasoned ground beef. A swipe of avocado mayo, loosened with lime juice and electrified with zest, adds richness and tang, and quite literally holds the tacos together. Choose your mayonnaise and tortillas wisely and the whole dish is vegan."

Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 8 to 10 tacos

To view this online, go to https://cooking.nytimes.com/recipes/1026900-crispy-tofu-tacos. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I hightly recommend doing so. Great recipes, guides, and more.

Ingredients

2 (14- to 16-ounce) blocks firm tofu

1/4 cup plus 3 tablespoons olive oil, divided

2 tablespoons soy sauce, divided

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 to 1/2 teaspoon ground cayenne (the lower end is mild; the higher end tingly but not spicy)

Salt and black pepper

1/4 cup tomato paste

2 ripe avocados

2 tablespoons mayonnaise (vegan, if desired)

1/2 teaspoon finely grated lime zest and 3 tablespoons juice

8 flour or 10 corn tortillas, warmed

Minced red onion, thinly sliced radishes and chopped cilantro, for serving

Preparation

Heat the oven to 400 degrees.

Prepare your tofu: Drain it, squeezing out any excess moisture over the sink (your tofu may break into chunks). Coarsely grate the drained tofu onto two large (11-by-17-inch), foil-lined sheet pans. (The tofu will crumble chaotically, and that is fine!) Drizzle the tofu in each pan with 2 tablespoons olive oil and 1 tablespoon soy sauce. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt and 1 teaspoon pepper; sprinkle half the seasonings over each pan and toss to coat. Spread the mixture in an even layer.

Roast the tofu, stirring halfway through and rotating the pans, until the tofu sizzles, darkens and crisps, 30 to 35 minutes.

In a small bowl, mix together the tomato paste with the remaining 3 tablespoons oil. Drizzle the mixture over the tofu, adding half to each pan, then toss to combine, spread into an even layer and roast again until the tofu audibly crackles and develops a slight crunch, 10 to 15 minutes.

While the tofu roasts, prepare the avocado cream: In a small food processor (or blender), blend the avocados, mayo, lime zest and juice until creamy; season generously with salt.

Swipe the warmed tortillas with the avocado cream, then top with tofu mixture, red onion, radishes and cilantro. Serve immediately.

LOADED CRISPY TOFU TACOS

This is from The Woks of Life, and can be viewed online at http://thewoksoflife.com/2014/07/loaded-crispy-tofu-tacos/.

Prep time: 30 mins; Cook time: 15 mins; Total time: 45 mins; Serves: 4 servings

Ingredients

Ingredients

You'll need:

1 package firm tofu

1 tablespoon Sriracha

1 tablespoon honey

1/2 cup fine cornmeal

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon pepper

1/4 cup oil

3 scallions

1 bunch cilantro

1/4 cup yogurt

warm corn tortillas

Other toppings:

shredded cheese

chopped tomato

chopped onion

sweet corn

avocado

lime wedges

Instructions

Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture. In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated.

In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides. While that's happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender. Build your tacos with tortillas, your sauce, and whatever toppings you like.

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!

SEITAN TACOS

This is from FoodFanatic, and begins, “Seitan tacos made with citrus and herb are a fantastic vegetarian idea. These tacos are a fantastic addition to Taco Week!” Makes 4 servings; Serving Size: 2 tacos; Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes.

To view this online, click here.

Ingredients

8 ounces seitan strips, 1 package

2 cloves garlic, minced

2 jalapeños, deseeded and minced

1 teaspoon cumin

1/2 teaspoon ancho chili powder

1/2 cup onion, chopped

1/2 cup orange juice

2 tablespoons fresh lime juice

1/4 cup olive oil

3 tablespoons fresh parsley, chopped

4 tablespoons fresh cilantro, chopped

2 tablespoons honey

3 tablespoons sour cream

3 tablespoons canola oil

1 large tomato, diced

2 cups baby spinach, chopped

1/2 cup shredded cheddar cheese

8 flour tortillas, corn tortillas, or corn taco shells

Directions

Drain the seitan strips and toss them with the garlic, jalapenos, cumin, chili powder, and onions in a small bowl. Set aside.

Combine the orange juice, lime juice, olive oil, parsley, cilantro and honey in a blender and mix until combined. Whisk in the sour cream. Set aside.

In a medium skillet, heat the canola oil over medium heat. Add the seitan mixture and cook until the seitan has browned and the onions are soft.

Assemble the tacos with the seitan mixture, tomatoes, spinach and cheese.

Spoon the citrus dressing over the tacos. Alternatively, because it is very liquid, you can also coat the cooked seitan mixture with the desired amount of dressing before taco assembly.

Notes

I used a thyme flavored honey which added to the herby flavor of the dressing.

Make sure the jalapeno is actually spicy. This dish is better with a little kick!

CAULIFLOWER AND RED ONION TACOS

This also comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco. If you want spice, add the chipotle, or garnish with some salsa. If salt is an issue, use ranchero rather than cotija cheese.” Yield: 6 servings; Time: About 45 minutes.

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

Ingredients

1 large or 2 small or medium cauliflowers, broken into florets (about 6 cups)

1 red onion, cut in half lengthwise, then sliced crosswise across the grain

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped cilantro

2 tablespoons capers, drained and rinsed

1/4 cup white wine vinegar or Champagne vinegar (to taste)

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1 or 2 chipotle chilies in adobo or pickled jalapeños, drained and thinly sliced (optional)

12 corn tortillas

1 romaine heart, cut crosswise in thin strips (chiffonade)

3 ounces cotija or ranchero cheese

Preparation

Step 1

Place the cauliflower and onion in a steaming basket over 1 inch of boiling water. Cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until the cauliflower is tender. Refresh with cold water and drain on paper towels.

In a large bowl, mix together the garlic, cilantro, capers, vinegar and olive oil. Season with salt and pepper. Add the cauliflower and onion and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. For an added kick, stir in the chili or chilies. Transfer the mixture to a skillet and heat through over medium heat.

Warm the tortillas. Top with the marinated vegetables and a handful of romaine, sprinkle on the cheese and serve.

Tip

Advance preparation: You can make the cauliflower and onion mixture up to a day ahead, but omit the cilantro until shortly before serving so that its color doesn't fade. The filling keeps well in the refrigerator for up to 5 days.

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

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

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g

Taco Tuesday

It's time for another Taco Tuesday. Here are six yummy vegetarian tacos to help you through the day, including Soft Tacos with Scrambled Tofu and Tomatoes and Smoky Sweet Potato And Black Bean Tacos. Enjoy!

VEGAN ZUCCHINI TACOS WITH SALSA VERDE

This is from Cristin Nelson and Mary Margaret Chappell on the Vegetarian Times website (posted September 28, 2022). It begins, "Tangy, spicy salsa verde blooms when cooked, which is why it’s often used in enchiladas. Here, it coats lightly-cooked veggie chunks for a satisfying zucchini taco filling with a hint of heat.

"For the salsa verde, you could make your own or use your favorite store-bought version. Feel free to swap in other squashes for the zucchini if you prefer."

Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Makes 8 servings

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

Ingredients

2 tablespoons olive oil

1 medium onion, quartered and thinly sliced

3 medium zucchini, quartered lengthwise and cut into 1-inch-thick chunks (5 cups)

3/4 cup prepared salsa verde

3/4 cup water

1/4 cup chopped cilantro

Salt and black pepper, to taste

8 corn or flour tortillas

Preparation

In a large skillet over medium-high heat, heat oil.

Add onion, and sauté 5 minutes, or until softened and browned.

Add zucchini, salsa verde, and 3/4 cup water. Reduce heat to medium, and simmer 10 minutes, or until most of liquid has reduced, but mixture is still moist.

Stir in cilantro, and season with salt and pepper, if desired.

Spoon mixture into tortillas and serve immediately.

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1-1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

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

Tacos

1-1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g

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.

SOFT TACOS WITH SCRAMBLED TOFU AND TOMATOES

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, “Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.” Yield: Serves four; Time: 25 minutes.

This was featured in “Tofu: Not Just for Health Nuts Anymore” and can be viewed online here.

Ingredients

1 14-ounce can tomatoes, drained

2 large garlic cloves, coarsely chopped

1 serrano or jalapeño chile, seeded if desired and chopped (more if you like things really hot)

1 tablespoon canola oil

1 small or 1/2 medium onion, chopped

1 teaspoon lightly toasted cumin seeds, ground

Salt to taste

1 12-ounce box medium or firm silken tofu, drained

Soy sauce to taste

1/4 cup chopped cilantro

8 corn tortillas

Salsa

Preparation

Combine the tomatoes, garlic and chile in a blender, and blend until smooth.

Heat the oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Increase the heat to medium-high, and add the cumin. Stir together, and when the pan is quite hot, pour in the blended tomato mixture. It should sizzle. Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan. Add salt to taste.

Add the tofu to the pan, and mash it into the sauce using the back of your spoon. Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu. Stir in the cilantro. Taste and adjust seasonings.

Heat the tortillas and place two on each plate. Top with the tofu mixture and serve, passing salsa on the side.

Tip

Advance preparation: Unlike scrambled eggs, scrambled tofu keeps well for a couple of days. You can reheat it — I even like to eat this dish cold for a quick lunch.

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!

TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.

This was featured in "Vegetarian Taco Night" and can be viewed online here.

Ingredients

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks

Salt to taste

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

2 tablespoons extra-virgin olive oil

1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks

1 medium red onion, cut in half lengthwise and sliced in half-moons

1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips

8 warm corn tortillas

1 recipe salsa ranchera (without chipotles)

3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

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.