Vegan Tacos with Mashed Sweet Potato

On April 6, 2014, in Recipes, by Chris Baccus
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Vegan Tacos with Mashed Sweet Potato
Serves 6

18 corn tortillas
canola oil for frying

1 large Japanese sweet potato, peeled and cubed
1/4 cup almond milk
1 can black beans
2 carrots, cubed
1 green pepper, diced into small chunks
1 teaspoon cumin
salt and pepper
cilantro, finely chopped
green onion, cut into 2-inch long pieces

hot sauce, optional

Heat water to a boil and add cubed sweet potato and cook for about eight minutes until soft.  Remove from heat and drain. Add almond milk, salt and pepper to mash to a creamy consistency. Add more almond milk if necessary.

Meanwhile, heat the black beans in a small sauce pan on low heat.  In a separate saute pan on high heat add canola oil using enough oil to barely cover a tortilla.  When hot, add one tortilla at a time for just about 5 seconds turning once using tongs and then placing on paper towel to pat dry of any excess grease. Repeat until all tortillas are softened in oil.

In a small pan, add some olive oil and the cut carrots and green pepper. Add some salt, pepper and the cumin. Mix and heat over medium-high heat for about 5 minutes to soften and let flavors combine. Remove from heat when done.

When everything is done cooking turn off the heat of all burners and assemble tacos.  Serve placing carrot and green onion mixture and then add the black beans.  Place a spoon full of the sweet potato on top and then sprinkle with chopped cilantro and add a couple pieces of green onion on top.  Add your favorite hot sauce if desired.

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Black Bean Quinoa Enchilada Bake

On February 15, 2014, in Recipes, by Chris Baccus
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It’s been awhile since I’ve shared a recipe from the kitchen. Sadly 2014 hasn’t been the year of focusing much on my blog as I planned. Perhaps this first post of 2014 will change that and get me back on track as there is so much going on as we are getting ready for the boys to turn 8 next week and I’ve been having fun trying some new dishes out too.

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This was a Pinterest find from my wife’s collection. There’s a wonderful simplicity in this dish and versatility. It could easily be made as a main course, like we did the past week, or used as a chip dip.  With loads of gooey cheese and vegetables mixed with quinoa and an enchilada sauce, the dish can be enjoyed several ways.

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Full Recipe: [Black Bean Quinoa Enchilada Bake]

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Vegetarian Chiles Rellenos

On February 27, 2012, in Recipes, by Chris Baccus
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Mexican dishes offer a lot of options for vegetarian cooks.  There are a ton of recipes for vegetarian or vegan enchiladas, including some I’ve made myself.  Tacos, burritos and quesadillas are all excellent vegetarian options since pretty much everything is simply stuff a tortilla.  Stuffed peppers in dishes like Chiles Rellenos also provide an option for the non-meat eating cook.

This dish is adapted from a blog post find; though, the original post doesn’t give any exact measurements and tasted a bit bland so I’ve added a few changes to make it more flavorful.

Vegetarian Chiles Rellenos
Serves 4

4 Poblano Chiles
2 medium Yukon Gold potatoes, small cubes
1 can of black beans, drained
1 small red onion
1 cup red quinoa, cooked
1/4 cup cilantro, chopped
1/2 cup crumbled queso blanco cheese
2 garlic cloves, diced
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste

Cook the red quinoa following the instructions from the quinoa bag or other recipe.  A simple version is 1 cup of quinoa, rinsed several times, added to a 1 1/4 cup of water. Once boiling then cover and reduce heatto simmer and let it simmer for 15 minutes.

Roast Poblano chiles on an open flame or in the oven. For a gas stove, simply heat chiles on an open flame at medium-high heat turning often for about 3 minutes per chile.  Set aside in a paper bag and let cool. Remove after 5 minutes and peel skins and seed, cut open leaving top of chile and just enough to later stuff.

Meanwhile, boil potatoes for about 8-10 minutes in salted water. Add onion and garlic to a pan with the olive oil. Saute for about 4 minutes, do not brown. Add black beans and reduce heat to simmer.  Add cilantro and the other herbs to the pan along with the cooked potatoes. Increase the heat to medium and blend the mixture to coat with the herbs and salt & pepper to taste.  Remove from heat after combined.

Stuff the poblanos with the potato and bean mixture.  Crumble cheese on top of each stuffed chile. Place stuffed poblanos in a boiler for 3 minutes to let cheese melt and brown.

Serve using a large spoonful of red quinoa and placing stuffed poblano on top of quinoa.

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For those who do not know, I also write a blog reviewing taco stands located at gas stations – gasstationtacos.com.  To support the blog, I also maintain the @GasStationTacos Twitter account where I get a few new followers each week. One follower I noticed had competed on American Idol Season 10 and also does a food blog.  I checked out the blog and noticed a few recipes worth trying.  This is the first recipe.

The original recipe is for Rotisserie Chicken Tostadas with Black Bean Corn Salsa from the blog Sarah’s Musical Kitchen. I modified it a bit since I prefer tacos to tostadas and skipped the layer of salsa for a few drops of hot sauce. The hot sauce I used is Swat Sauce I picked up last December in Ferndale, Michigan at The Fly Trap restaurant.

Saturday morning I went to Coppell’s Farmers Market and bought some corn and flour tortillas from Two Chefs. This recipe put the fresh corn tortillas to good use, plus the easy avocado sauce (1 avocado, 1/2 cup sour cream and a dash of garlic powder) is such a brilliant idea I’m sure I’ll use for other recipes and would be amazing on a hamburger.

So go ahead and give this simple recipe a try.  My wife really enjoyed it and said it was better than anything she’s ever had at Urban Taco.

For the full recipe: Rotisserie Chicken Tostadas with Black Bean Corn Salsa

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