Crockpot Tacos

Adapted from Vegan in the Freezer- Slow Cooker Chipotle Tacos

Put everything in the crockpot on low for 3 hrs or high for 1 1/2 hrs.

2 cans pinto beans
1 small bag frozen corn
3 chipotle peppers in adobo sauce, chopped
6oz tomato paste
1 can diced tomatoes
2T. chili powder
1T. cocoa powder
1T. cumin
1t. cinnamon


Put in hard or soft shell tacos and use toppings- cheese, lettuce, avocado, sour cream.
Use leftovers on baked potatoes!

Easy Vegan "Meat"

Adapted from Oh She Glows- Ultimate Green Taco Wraps

Ingredients:
1c. uncooked French green lentils (Not red, too mushy)
1c. walnuts

Spices-
For a Mexican Meal
2-3T. Penzeys Bold Taco seasoning
or
2t. each of cumin, chili powder, oregano

For an Italian Meal
2-3T Penzeys Italian seasoning
or
2t. each of minced garlic, thyme, oregano, basil


Rinse lentils and add to pot then cover with water and a sprinkle of salt.  Cover and bring to a boil then reduce heat to medium to simmer for 20 minutes or until tender.  Drain water.  Cool lentils.

 In the food processor, add 1c. cooled lentils (you will have some lentils leftover), 1c. walnuts, and seasonings.  Pulse to combine.  (DO NOT OVER PULSE.  It will turn to mush.) Pulse until it looks like ground meat.

I have used this in tacos, burrito bowls, topping spaghetti, lasagna, and topping Zuppa Toscana soup.

Green Rice

This is my version of Cookie + Kate's green rice.

Ingredients:
oil
1 1/2 c. long grain brown rice
3 cups broth
2 handfuls of spinach
2-3 peppers (poblano or serrano or jalapeno or combination)
1-2 T. minced garlic
sprinkle of Kosher salt

In the food processor or blender, puree spinach peppers, garlic, and a sprinkle of salt.  (I just pack the food processor full of spinach after putting the sliced peppers on the bottom.)
Rinse rice.
Heat a few table spoons of oil in the bottom of a heavy pan with a lid.  Add the rice and stir.  Lightly brown the rice for about 10 minutes.  Put green puree in with the rice and stir then let simmer for 5 to 10 minutes.  Add broth, cover pot, bring to a boil, cover and reduce heat.  Simmer until liquid is absorbed. It is DECEIVING.  I tilt the pot to see through the clear lid how much liquid is left to be absorbed. It takes about 60-75 minutes for mine to be cooked completely.

Remove from heat.  Stir and top.

Topping ideas:
Baked, spiced sweet potato chunks
Black beans
Avocado
Salsa verde
Cheese
Sour cream
Pepitas (green pumpkin seeds)

Salsa for Canning

I am copy and pasting this recipe.

10 lbs tomatoes, chopped
6 medium onions, chopped
3 cups bell peppers (any kind), chopped
12 jalapeno peppers, chopped and seeded
5 chili peppers, chopped and seeded (this will make it spicy or milder, depending on the peppers you choose)
10 cloves garlic, minced
1/3 cup fresh cilantro, chopped
1 1/3 cups white vinegar
1/4 cup salt
2 tsp pepper
2 tsp cayenne pepper
2 tsp cumin
2 tbsp lime juice
3 cans tomato paste (the bigger cans, not the tiny ones)

Combine all ingredients except tomato paste in a large stock pot. Simmer approximately 40 minutes, stirring occasionally. Add tomato paste and mix well. Simmer another 20 minutes or so. At this point, I take out about half of the salsa, blend it smooth in the blender and then return it to the pot, but you can leave it chunky if you prefer. Ladle into hot jars leaving 1/4" headspace. Cap and process 15 minutes in a water bath canner. Remove jars and let cool.

This recipe makes approximately 15 pints.

I followed directions from here for getting the jars,  tomatoes, and finished product ready. 

The main tips I used were:
1) Use Roma tomatoes for salsa.

2) Place a few tomatoes at a time in boiling water, for 30-45 seconds.  Pull out and submerge in ice water.  Skins will slide right off.

3) Run jars through the dishwasher on the sanitize cycle.  (Our dishwasher does not have a sanitize cycle.  So, I used the pots and pans cycle and put it on heated water and dry.)

4) Bathe the jars in boiling water for 20 minutes.  (I aimed to have the jars covered with water, but my pans aren't big enough for the taller jars.)

5) I covered my towels after the bath to keep them from draft overnight.  All my jars were sealed in the a.m.

Black Bean Casserole

Original recipe found HERE.

1/2 lb ground turkey
onion, chopped
1 jalapeno, diced
1 red pepper, chopped
1/2 t. salt
1/2 t. cumin
1/4 t. ground red pepper
5 garlic cloves, minced
2/3 c. chicken broth
4 c. black beans
2 tomatoes, chopped
1/4 c bacon, crumbled
1/2 c. almond cheese  (Monterrey Jack Cheese if no Bear)
1/4 c. green onions, sliced

Preheat oven, 425F

Heat a large nonstick skillet over medium-high heat.  Cook turkey and 1/2 of the onion until meat is browned.  Remove.

Spray pan.  Add the rest of the onion, pepper, and jalapeno.  Saute for 4 minutes while stirring occasionally.  Add salt, cumin, red pepper, and garlic.  Saute 1 minute, stirring constantly.  (You may add up to 2 T of water if desired to help not stick if desired.)

Stir in broth and black beans.  Bring to a boil. Cook for 5 minutes.  Mash beans to desired consistency.

Put mixture into an 8-in sq. sprayed baking dish.  Top with turkey, bacon, tomato, and cheese.

Bake for  10 minutes with almond cheese so it is slightly melted (or 30 minutes until lightly browned if Monterrey Jack Cheese.) 

Top with green onions and let cool for 10 minutes.

Serve with vegan sour cream. 

Roasted Green Chilies in Cumin-Garlic Cream Soup

Made Chili Chicken Tacos for dinner. Was having company and didn't think I had enough taco fixings to fill everyone. So, I fixed this soup. Got a lot of complements and the recipe was copied and sent home with the company.


4 large fresh mild green chilies, such as anaheim or poblano, or a combination of 4 green bell peppers and 2 jalapenos
Equal amount of corn as the chilies once the chilies have been diced
2 Tbs butter
1 onion, finely chopped
3 garlic cloves, finely chopped
1/4 tsp ground cumin
1 cup light cream
1 cup chicken or vegetable stock
salt and pepper
1 lime, halved, to serve

Roast the mild chilies, or the combination of bell peppers and jalapenos until the skins are charred. Follow instructions on website for removing skins, seeds, and stem.
Melt the butter in a large frying pan, saute the onion and garlic for 3 minutes. Sprinkle with cumin and season with salt and pepper.
Stir in the sliced chilies and corn. Pour in the cream and stock. Cook over medium heat, stirring, until the liquid reduces in volume and forms a richly flavored sauce.
Transfer to a serving dish and serve warm, squeezing over lime juice at the last minute.

Spicy Sweet Potato Burritos

This recipe is from the Penzey's Spice catalog.

2 sweet potatoes (1 1/2 lb. or so total)
3/4 t. ground cumin
1/2 t. ground coriander
1/2 t. granulated garlic powder
1/4 t. black pepper (optional)
2 T. lime juice (juice of 1 lime)
1 15-oz. can black beans
1 cup corn kernels
1/4-1/2 t. salt (optional)
6 whole wheat tortillas

Optional fillings:
1/2 c. chopped olives
1 c. chopped tomatoes
1/4 c. chopped cilantro
1 c. shredded sharp cheddar or Chihuahua cheese

Preheat oven to 400 degrees. Pierce the sweet potatoes with a fork, place on a baking sheet and bake for 40 to 60 minutes, depending on the size of the sweet potatoes. Or if you're in a hurry, microwave the sweet potatoes for about 15 minutes. (I would suggest putting the sweet potatoes in the crockpot!)

Remove the sweet potatoes from the oven and let cool. Reduce oven heat to 350 degrees. Scoop the insides out of the potatoes into a bowl and mash with the spices and lime juice. Stir in the beans and corn. (We used frozen corn, so we sautéd ours in a pan for a few minutes before hand.) Add salt to taste if using. Spoon the mixture in the tortillas along with any optional fillings you desire. Roll up and bake for 10 minutes until heated through.

Steak Fajitas with Sweet Potato and Poblano

I'm starting to think we need a 'Mexican' label to organize these recipes. :)


2 Tbsp olive oil
1 large sweet potato (about 12 ounces) peeled and diced
1 medium onion
1 small poblano pepper, seeded and thinly sliced
Kosher salt and pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 Tsp chopped chipotle chilies in adobo sauce (We used 1-2 Tbsp.)
8 small flour tortillas, warmed

Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, salt and pepper. Cook, tossing occasionally, until tender, about 20 minutes.

Meanwhile, heat broiler. Season steak with salt and pepper. Place on a broiler proof rimmed baking sheet and broil for 3-4 minutes per side for medium-rare. Let rest five minutes before slicing.

In a small bowl, combine the sour cream and chipotles. Fill the tortillas and ENJOY!

Wish I had a picture, but, they were gone before that could happen.

Chorizo and potato tacos with black bean salsa

This is from Real Simple October 2010.

1 pound fresh chorizo or Italian sausage, casings removed (Super Saver sells chorizo in 1 lb bags by the deli section)
1 russet potato (8 oz), cut into 1/4-inch pieces (really, four potatoes is better)
1 15oz can black beans, rinsed
4 radishes, cut into small pieces
1/2 cup chopped fresh cilantro
2 T fresh lime juice
1 T. olive oil
1/2 t ground cumin
Kosher salt and black pepper
8 hard taco shells, warmed
1 avocado, sliced
1/4 cup sour cream

In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.

Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, 1/2 t salt, and 1/4 t pepper.

Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.

*Honestly, we did not make the salsa. I had a black bean salsa in the pantry to use. We put the chorizo potato filling topped with rinsed black beans, salsa, sour cream and cheddar cheese. They were really good.

Chili Chicken Tacos

This recipe is from the October 2008 edition of Everyday Food.

2 lbs boneless, skinless chicken thighs (about 6) - we used leftover cooked chicken from a whole chicken cooked earlier in the week
4 garlic cloves
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 T chopped canned chipotle chilies in adobo
1 T chili powder
coarse salt and ground pepper
8 hard corn taco shells
cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

1. In slow cooker, combine chicken, garlic, salsa, chilies, chili powder, 1 t salt, and 1/4 t pepper. Cover; cook on high, 4 hours (or on low, 8 hours.).

2. transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco hells, with toppings, if desired.

Southwestern Chicken Wraps

Another great recipe from Jennifer!
* 3/4 cup sour cream
* 2 to 3 tablespoons chopped green chiles
* 2 tablespoons fresh lime juice
* Coarse salt and ground pepper
* Chili Powder
* 4 sandwich wraps, (10 inches each)
* baby spinach
* shredded cooked chicken
* black beans, drained and rinsed
* tomato, thinly sliced
* red onion, thinly sliced
* avocado, thinly sliced

1. In a bowl, whisk together sour cream, green chiles, and lime juice; season with salt and pepper and chili powder.(Or you can mix some salsa verde in with the sour cream)
2. Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

Bean Burritos

3/4 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 oz each) pinto beans, drained and rinsed (or mix chickpeas & black beans)
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional

Directions
1. Cook rice according to package instructions; set aside.

2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

To Reheat from frozen at home: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.

To Reheat from frozen microwave only: Remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.

To Reheat only oven: Remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes.

(To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).


One burrito is approximately $1.20.

Cornbread Enchilada Bake

1 cup cheese, divided (1/4 cup mix, 3/4 cup on top)
1/3 cup milk
1 egg
1 t. cumin
1/8 t. red pepper flakes
1 can creamed corn
1 box corn muffin mix or dry ingredients of corn muffin mix (see below)
[Dry mix: 1 1/4 cup all-purpose flour, 3/4 cup corn meal, 1/4 cup sugar, 1 t. baking powder, 1/2 t salt (optional)]
1 can chopped green chilies, drained
1 can enchilada sauce
cooked chicken

Mix ingredients together.
Put in a 9x13 greased pan.
Bake at 400 degrees for 15 minutes.

Pull out of oven, stab with fork then pour enchilada sauce over. (1 can ...15 oz. Old El Paso or Best Choice. The brand that you purchase changes to the taste A LOT!)

Put some cooked chicken pieces on top and the rest of the cheese.
Then bake for 15 more minutes at 400.

Bake Chicken Chimichangas

2 1⁄2 Cups chicken, cooked, shredded
2 TB. vegetable oil
1⁄2 Cup chopped onion (1 small)
2 garlic cloves, minced (or 1⁄2 tsp. MINCED
GARLIC rehydrated in 1 TB. water)
2 mild green chilies, roasted, peeled,
seeded and chopped (or 1 4-oz. can
chopped mild green chilies)
1 tsp. MEDIUM HOT CHILI POWDER
16 oz. salsa
1⁄4 Cup chopped fresh cilantro leaves
1 1⁄2 tsp. GROUND CUMIN
salt, to taste
6 10-inch flour tortillas or 12 6-inch tortillas
1 Cup canned refried beans
2-4 TB. vegetable oil for basting
sour cream, optional
guacamole, optional
tomatoes, optional


Preheat the oven to 425°. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until tender. Stir in the green chilies, MEDIUM HOT CHILI POWDER, salsa, cilantro, CUMIN and salt. Stir in the shredded chicken. Let cool. Grease a rimmed 15x10x1 baking pan with 2 TB oil. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center of each tortilla. Top with a scant 1⁄2 cup of the chicken mixture (less if using smaller tortillas). Fold up the bottom, top and sides of the tortilla; roll up as though you were making a burrito and secure with wooden toothpicks if necessary. Place the chimichangas in the baking pan, seam side down. Brush all sides with oil.

Bake at 425° for 20 to 25 minutes or until golden brown and crisp, turning at least once. Serve with sour cream, guacamole and tomatoes if desired.



Prep. time: 30 minutes
Cooking time: 20-25 minutes
Serves: 6

Nutritional Information:
Servings 6;
Serving Size 1chimichanga (287g); Calories 460; Calories from fat 160; Total fat 18g;
Cholesterol 50mg; Sodium 740mg; Carbohydrate 48g; Dietary
Fiber 6g.

Taco Salad Bowls

tortillas
chili powder
cumin
ground beef
carrots shredded
thick salsa
beans (soy, pinto, whatever is handy)
spinach, washed and torn
1 large tomato, diced
shredded cheese

Spray tortillas. Put over 3 in ball of foil or small ceramic bowl on a baking sheet. Bake at 425 for 6-8 minutes or until the tortillas are golden brown. They will drape as they bake.

Brown meat with carrots and spices on medium-high heat, stirring occasionally. Add 1/2 cup salsa or more and the beans; cook 2 minutes or until heated through, stirring occasionally.

In each bowl, put shredded spinach, meat mixture, diced tomato, and shredded cheese. You can also top it with cilantro and/or sour cream.

Seven Layer Southwestern Salad

¾ cups sour cream
1 ½ cups thick and chunky salsa
1 can black soy beans
1 can canelinni beans (or Great Northern beans)
1 large green bell pepper, diced
grape tomatoes
spinach
1 cup shredded cheddar cheese (or Pepper Jack)
Blue corn chips

Mix sour cream and salsa.

Drain and rinse beans.

Layer beans, bell pepper, tomatoes, and spinach. Top with sour cream/ salsa mix and cheese. Eat with blue corn chips.

(Add cooked chicken if desired.)

Beef Fajitas

1 ½ lb beef sirloin steak, thinly slices
½ cup Kraft Light Zesty Italian Reduced Fat Dressing, divided
2 large green peppers, cut into strips
1 large onion, cut into wedges
16 Tortillas
1 cup Sharp Cheddar cheese
1 cup sour cream
½ cup salsa

Combine steak and ¼ cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.

Cook steak in remaining ¼ cup dressing in large skillet on medium-high heat 5 to 6 minutes or until no longer pink. Remove steak; keep warm.

Add peppers and onion, cook until tender. Add steak: cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.

Layered Enchilada Bake

1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, drained, rinsed
¼ cup zesty Italian dressing
2 T taco seasoning mix
6 flour tortillas (8 inches)
1 cup sour cream
1 pkg Mexican style shredded four cheese

Spray a 13 x 9 inch baking dish. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well. Put some meat mixture at the bottom of the pan to start. Then arrange three of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers Cover with foil.

Cook now: preheat oven to 400 degrees. Bake, covered 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted Let stand five minutes before cutting to serve.

Cook later: Freeze assembled uncooked casserole for up to three months. Preheat oven to 400 degrees. Bake, covered, one hour. Remove foil. Bake an additional 15 to 20 minutes or until casserole is heated through and cheese is melted. Let stand five minutes before cutting to serve. Top with chopped tomatoes, shredded lettuce and chopped cilantro.

Chicken Tacos

1 store-bought rotisserie chicken
2 cups store-bought red or green salsa (The BEST is Old El Paso medium.)

Add ins: beans (black, pinto or soy), green chilies, shredded carrot sautéed, onion sautéed

8 taco shells
1 cup grated Cheddar or Monterrey Jack cheese
8 sprigs fresh cilantro (optional)
½ cup sour cream
1 avocado, chopped
1 lime, quartered

Remove the meat from the chicken and shred. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through. Fill the taco shells with the chicken mixture and top with the cheese and cilantro (if using). Serve with the sour cream, avocado, and lime wedges on the side.

Fish Tacos

1 10.6-ounce package Fish Tenders
3 8-inch flour tortillas
1 small red onion, thinly sliced
1 10-ounce jar tartar sauce
1 1/2 cups shredded Romaine lettuce

Bake the fish according to the package directions. Wrap the stack of tortillas in foil and place in the oven during the last 5 minutes of baking. To assemble the tacos, place the warm tortillas on serving plates, put 2 tenders on each tortilla, and cover with a few slices of the onion. Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce. Fold over and serve.