ISO: Fave Veg. Taco Recipe

[seannasad2k]

I want to make tacos tomorrow night. My sister and I are looking for a vegetarian taco recipe. We've made the Healthy-Beef-and-Bean Tacos from WW TOT, and really liked them. But right now we're looking for something meatless. We both love beans and veggies, although...I'm not too keen on Zuchinni (sp???, I can never remember if it's 2 c's or 2 n's or both).

We're looking for tacos because we like the idea of the lettuce/onion/salsa/sourcream, etc. toppings...and the "build your own" style. We plan on maybe having some sort of mexican rice, or roasted sweet potato wedges with the tacos, and I'll be making guacamole.

Any thoughts, recipes to share? I've scoured cookbooks and websites and nothing is jumping out at me.

TIA.

[tperes]

I have been a veg. for 5 yrs., and I love tacos! I make mine using veggie soy crumbles found in either the produce section (Smart Life) or the freezer section (Morning Star or Quorn). All are good.

Basically, I "brown" (more like warm up) the crumbles in a non-stick skillet with some olive oil. When they look cooked through (ca. 8-10 mins. be careful they will stick), I add some water (usually 1/2 cup) and no-sodium taco seasoning (bought in bulk at our co-op, but you can make your own [garlic powder, cumin, chili powder, mexican oregano]). Cook until the liquid has thickened and is saucy. I sometimes add frozen/thawed corn to this mixture. You can also add black beans to this.

Anyway, these are my favorite. Sometimes I make this as described above, add some cheese and jalapenos at the end, and let it "steam" with lid on until the cheese is melted. Slide it onto a plate, top with lettuce, tomatoes, sour cream and salsa, (avocado, too, if we have it), and eat with tortilla chips. YUM! I could eat some of that right now!


I am not really sure if this is what you are looking for....


One other suggestion, black beans, wilted spinach, and 2 tbsp. cream cheese, heated in a non-stick skillet (of course seasoned to taste). I use this as a filling for enchiladas and it is so yummy!


Good luck and post whatever you decide to use!

[sneezles]

This first recipe is pretty tasty and I've used the taco shells in place of the soft tortillas.

Vegetable and Black Bean Soft Tacos

1 tablespoon olive oil
2 cups broccoli, coarsely chopped
1 cup red onion, sliced
1 1/2 cups bell pepper, julienned
1 cup mushroom, sliced
1 cup shiitake mushrooms, sliced
1/3 cup Anaheim chili pepper, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder 1/2 cup tomato juice
1 tablespoon cilantro, minced
2 tablespoons lime juice
15 ounces canned black beans
6 flour tortillas
1 1/2 cups Monterey jack cheese, shredded
3 cups iceberg lettuce, shredded
3/4 cup salsa
6 tablespoons nonfat sour cream

Heat oil in a large nonstick skillet over medium high heat. Add broccoli, onion, and bell peppers; sauté 4 minutes. Add mushrooms, chile, cumin, and chili powder; sauté 2 minutes. Add tomato juice; cook 2 minutes or until slightly thickened. remove from heat; stir in lime juice and cilantro; set aside. Divide black beans evenly among tortillas; top each with a 1/2 cup broccoli mixture and 1/4 cup cheese. Fold tortillas in half, and place on a baking sheet.
Bake at 375° F. for 5 minutes or until cheese melts. Serve with lettuce, salsa, and sour cream.
Servings: 6

Nutritional Information Per Serving: Calories 578 Calories From Fat 23% Protein 30g Carbohydrate 86g Cholesterol 27 mg Sodium 604 mg

And then this one from Food Network is very good.

Black Bean and Butternut Squash Tacos
c.1996, M.S. Milliken & S. Feniger, all rights reserved



Recipe Summary
Difficulty: Easy
Yield: 4 servings
User Rating:




1 1/2 cups refried black beans
1 small butternut squash
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
8 soft corn tortillas
Pickled shallots (see recipe below)
Cilantro sprigs for serving
3 Serrano chiles, seeds removed if desired, diced
Crema, creme fraiche or sour cream for serving

Warm the refried beans gently over low heat. Cut the butternut squash in half crosswise at the narrowest point. Cut each half in half again lengthwise. Peel each section with a vegetable peeler or a flexible sharp knife. Use a teaspoon to scrape out the seeds and strings. Cut into 1/2- inch dice. Heat large nonstick skillet over high heat. Add olive oil. When it smokes, add squash cubes and toss well. Sprinkle with 1 teaspoon salt, cinnamon, cumin and black pepper. Saute over high heat, tossing frequently, until browned outside and tender but not mushy inside, about 10 minutes.
To serve, heat tortillas quickly one by one in a very hot dry skillet, about 10 seconds per side. Assemble tacos by spooning in black beans, topping with Sauteed squash, sliced pickled shallots, cilantro sprigs, diced Serranos, and cream. Roll up and serve 2 per person.

PICKLED SHALLOTS
1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
1 tablespoons mustard seeds
2 teaspoons red pepper flakes
2 teaspoons coarse salt
20 medium shallots, peeled

Combine the vinegar, wine, brown sugar, peppercorns, mustard, chile flakes, and salt in a medium saucepan. Stir over low heat until the sugar is dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in the liquid.
Transfer the shallots and all their liquid to a jar or plastic container. Cover tightly and store in the refrigerator up to two weeks.