Herbaceous
Guru
These are really a cross between a taco and a quesadilla. You can easily make these vegan by using vegan cheese and sour cream. Adapted from Rainbow Plant Life.
Ingredients:
1/2 cup walnuts
8 oz cremini mushrooms, quartered
1/4 cup nutritional yeast
1 can black beans, drained, rinsed, and dried on a tea towel
3 tbsp oil
4 cloves garlic, minced
1 tbsp chili powder
1 tbsp cumin
2 tsp smoked paprika
1-1/2 tsp oregano
3/4 tsp kosher salt
10 grinds black pepper
1/2 cup salsa, drained of excess liquid
8-12 flour tortillas
1-1/2 cups shredded cheddar cheese
1/2 small red onion, sliced
1/4 tsp sugar
1/4 tsp kosher salt
2 tbsp lime juice
3-5 chipotle peppers, finely chopped (adjust to your heat preference)
1 cup sour cream
1/2 tsp garlic powder
1/2 tsp sugar
1-4 tsp lime juice (optional)
Method:
Before you start, mix red onion, sugar, salt, and lime juice together in a small bowl. Make sure the onion is coated, then set them aside to macerate.
Preheat the oven to 425 degrees and mix together all the spices in a small bowl.
Toast your walnuts in a dry pan over medium-low heat for about 5 min. Add to a food processor, and process until finely chopped. Add in the mushrooms and nutritional yeast, and process again until finely chopped (you don’t want them mushy). Add in the black beans, and give 10 quick pulses to break them up a bit. Again, you don’t want things getting mushy.
Heat the oil in a frying pan over medium heat, and add garlic. Cook until fragrant but not brown. Add the spice blend, stir for about 30 seconds. Add the bean-mushroom mixture and blend well. Cook for 5-7 minutes. Add the salsa, and cook for 1 min until the mixture is thick and spreadable.
Spread 1/4 cup of bean mixture onto one side of each tortilla. Sprinkle with cheese, and fold over and press to seal. Place tacos on a baking sheet that has been brushed with oil. Brush the tops with more oil.
Bake for 8-12 min in the top of the oven, until crispy.
While they are baking, mix together the chipotles, sour cream, garlic powder, agave nectar, and lime juice in a bowl.
Once the tacos come out of the oven, let them cool a bit so you don’t burn your fingers. Then carefully open them up a bit and add the pickled onions and chipotle cream. Close up again and enjoy!
Makes 8-12 tacos, depending on the size of your tortillas.
Ingredients:
1/2 cup walnuts
8 oz cremini mushrooms, quartered
1/4 cup nutritional yeast
1 can black beans, drained, rinsed, and dried on a tea towel
3 tbsp oil
4 cloves garlic, minced
1 tbsp chili powder
1 tbsp cumin
2 tsp smoked paprika
1-1/2 tsp oregano
3/4 tsp kosher salt
10 grinds black pepper
1/2 cup salsa, drained of excess liquid
8-12 flour tortillas
1-1/2 cups shredded cheddar cheese
1/2 small red onion, sliced
1/4 tsp sugar
1/4 tsp kosher salt
2 tbsp lime juice
3-5 chipotle peppers, finely chopped (adjust to your heat preference)
1 cup sour cream
1/2 tsp garlic powder
1/2 tsp sugar
1-4 tsp lime juice (optional)
Method:
Before you start, mix red onion, sugar, salt, and lime juice together in a small bowl. Make sure the onion is coated, then set them aside to macerate.
Preheat the oven to 425 degrees and mix together all the spices in a small bowl.
Toast your walnuts in a dry pan over medium-low heat for about 5 min. Add to a food processor, and process until finely chopped. Add in the mushrooms and nutritional yeast, and process again until finely chopped (you don’t want them mushy). Add in the black beans, and give 10 quick pulses to break them up a bit. Again, you don’t want things getting mushy.
Heat the oil in a frying pan over medium heat, and add garlic. Cook until fragrant but not brown. Add the spice blend, stir for about 30 seconds. Add the bean-mushroom mixture and blend well. Cook for 5-7 minutes. Add the salsa, and cook for 1 min until the mixture is thick and spreadable.
Spread 1/4 cup of bean mixture onto one side of each tortilla. Sprinkle with cheese, and fold over and press to seal. Place tacos on a baking sheet that has been brushed with oil. Brush the tops with more oil.
Bake for 8-12 min in the top of the oven, until crispy.
While they are baking, mix together the chipotles, sour cream, garlic powder, agave nectar, and lime juice in a bowl.
Once the tacos come out of the oven, let them cool a bit so you don’t burn your fingers. Then carefully open them up a bit and add the pickled onions and chipotle cream. Close up again and enjoy!
Makes 8-12 tacos, depending on the size of your tortillas.