Potato and Poblano Taquitos

Yum!! These are so good you won’t miss the meat!!! I choose to bake mine to make them a bit healthier – feel free to fry them if you wish.

  • 1 1/2 lbs potatoes
  • 2 large poblano chile
  • 2 tbsp unsalted butter or vegetable oil
  • 16 ozs sliced white mushrooms
  • Salt and pepper
  • 20 corn tortillas
  • Salsa
  • Avocado

Place potatoes in a large pot, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer until potatoes are tender when pierced, 35 to 40 minutes.

While potatoes simmer, cook poblano directly over a medium flame of a gas stovetop, or under broiler, turning occasionally, until skin is charred and blistered, 11 to 12 minutes. Place chile in a small bowl, and cover with plastic wrap; let steam 20 minutes.

Melt butter or oil in a large, skillet over medium-high. Add mushrooms; stir to coat, and cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, 5 to 6 minutes.

Drain potatoes, and let cool slightly, about 20 minutes. Peel potatoes with a sharp paring knife; transfer to food processor. Add peppers and mushrooms and pulse to chop until smooth.

Preheat the oven to 425 and spray a baking dish with oil.

Steam tortillas slightly. Then put 1/4 c or so of the mushroom mixture in the tortilla and roll, placing in the prepared baking dish. When finished spray with oil and bake for 20 – 25 minutes until crispy on the outside and heated through.

Top with salsa and avocado.

Serves 4.

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    Vegan Taco Bowl

    This is what happens when I feel super lazy – pantry taco bowl dinner! Just open a few cans toast a tortilla and voila dinner!

    • 1 can pinto beans, rinsed
    • 1 can black beans, rinsed
    • 1 4oz can green chilies
    • 1 can fire roasted tomatoes
    • Vegan cheese
    • 1 avocado, diced
    • Sliced black olives
    • Vegan ranch dressing
    • Salsa
    • 1 head romaine chopped
    • 4 flour tortillas
  • Preheat oven to 350. Spray an oven proof bowl and place tortilla inside creating a bowl, spray with a little olive oil and bake 5 – 8 min – keep an eye on it, they go from yum to burnt quick!
  • In a medium pan, dump beans, chilies and tomatoes with juice and cook over medium heat for 20 min until thickened, stirring occasionally.
  • Place romaine in the bottom, drizzle with ranch and salad, top with beans, avocado, cheese, more salsa and olives.
  • Serves 4.
  • Panko Crunchy Avocado Tacos

    Panko crusted avocado tacos – yes – and they are amazing!! You want the avocados to be a little firm. Leave off the cheese and they are vegan.

    • 2 large ripe avocados
    • 2 Tbsp olive or avocado oil
    • 2 Tbsp plain, unsweetened almond milk
    • 3/4 cup panko bread crumbs
    • 1/4 tsp each salt + pepper
    • 1/2 tsp cumin
    • 1/2 tsp garlic powder
    • 6-8 tortillas
    • 1/2 red onion, very thinly sliced
    • Cotija cheese, crumbled
    • Fresh cilantro, chopped
    • Hot Sauce and/or salsa

    Preheat oven to 450 degrees , line a baking sheet with parchment paper. whisk together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.

    Halve avocados, remove from skin and slice into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces.

    Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to lined baking sheet and repeat until all avocados are coated.

    Bake for 10-12 minutes or until lightly browned on the exterior.

    Assemble tacos and serve with slaw.

    Serves 3 – 4.

    Black Bean Taquitos

    These are from Vegan Comfort Classics – so good! I made a few changes to the recipe, you can pretty much use any veggie – I had shredded carrots so that is what I used.

    • 1 small onion, chopped
    • 1 bunch green onions, chopped
    • 4 cloves garlic
    • 1 tsp cumin
    • 2 tsp chili powder
    • 1 can black beans, rinsed
    • 1 jalapeño, chopped
    • 1 c carrots, grated
    • 1 4 oz can diced chilies
    • Corn Tortilla, small
    • Vegan Nacho Cheese sauce
    • vegan sour cream

    Preheat oven to 350.

    Combine all ingredients except the tortilla, nacho sauce and sour cream in a food processor and pulse to combine and roughly chop. Pour into a bowl and stir in 1/2 c nacho sauce. Steam the tortillas lightly so you can work with them. Add 2 tbsp bean mixture and roll, repeat and place in a baking dish. Spray with olive oil. Bake for 20 minutes until crispy.

    Drizzle with sour cream and nacho sauce.

    Serves 4 – 6.

    The Vegan Nacho Sauce

    • This is from Vegan Comfort Food and it is mind blowing! It tastes like nacho geese sauce – I made one call change and used wondra instead of arrowroot flour. It will keep in he fridge for a week or so, you may need to thin with a little water when you reheat.
    • 1 c peeled, diced potatoes
    • 1/2 c, peeled, diced potatoes
    • 1/4 grape seed or veggie oil
    • 1/4 c non dairy milk or water
    • 1 tbsp nutritional yeast
    • 1 1/2 tsp arrowroot flour or wondra
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp salt
    • 2 tsp lemon juice
    • 6 pickled jalapeños
    • 3 tbsp jalapeño bribe
    • 1 tbsp tomato paste

    Bring a pot of water to a boil and carrots and potatoes, cook until you can just pierce with a fork, about 6 minutes.

    Add to a high powered blender with the rest of the ingredients and purée until smooth.

    Makes about 1 1/2 cups.

    Celery Root and Walnut Tacos

    These meatless tacos are so yummy! They come together quickly so they are great for a weeknight meal.

    • ½ c walnuts, toasted
    • 1 lb celeriac (celery root), peeled and cut into 1-inch pieces
    • 2 tbsp oil
    • 1 clove garlic, finely chopped
    • 2 tsp chili powder
    • 2 tsp ground cumin
    • 1/2 tsp crushed red pepper
    • 1/4 tsp onion powder
    • 1 tsp dried oregano
    • 1/2 f julienned peeled jicama and/or radishes
    • 1 tbsp lime juice
    • 8 corn tortillas, warmed
    • 1 avocado, sliced
    • Fresh salsa or pico de gallo
    • 8 lettuce leaves

    Pulse walnuts in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into small pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add 1/2 c water and simmer until mostly absorbed. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, lettuce and salsa.

    Serves 4.

    Lime and Chili Tofu Tacos

    This make for a quick meal on Taco Tuesday! You could easily use a firm fish if tofu’s not your thang.

    • Dried chili flakes
    • Juice & zest of two limes
    • Olive oil spray
    • Salt and pepper
    • 1 block firm tofu, sliced thin
    • Head of butter lettuce
    • Corn tortillas
    • Pickled jalapeño
    • Cilantro, chopped
    • Green onions, sliced thin

    In a large dish place slices of tofu, season with chili flakes, zest and salt and pepper. Pour lime juice over tofu and let rest for a few minutes.

    Heat a griddle over medium high heat and spray with oil. Cook tofu on both sides until crispy.

    Serve with lettuce, tortillas and top with cilantro, green onions and jalapeño.

    Serves 4.