Cuban Inspired Vegan Tacos

Posted on Leave a commentPosted in All, Mexican, Tacos, Vegan, Vegetarian

 

 

There’s nothing that wins more hearts than Tacos.Tacos are easily versatile and are packed with flavor from many components. These tacos offer savory deep flavors from the black beans paired with sweet plantains and topped with a spicy tomatillo salsa that delivers just the right amount of heat.

Growing up, my mother made sure taco Tuesday was always in full swing. My parents always made fresh salsa, pico, beans, and rice to go with our tacos. We would sit at the table devouring tacos with every topping and then we would always save the left over salsa to go with the tortilla chips for our family game night.

Game night was almost always on a Friday night. We always played Dominoes, Phase Ten and the game I hate most of all… MONOPOLY.

I sucked, still suck at that god-awful, dehumanizing, scheming ass of a game.

Who makes a game about building and destroying neighborhoods? Then turn around and exploit innocent bypassers for money.

Terrible, terrible game but I digress.

Make these tacos and don’t play monopoly for a flavor fun night!

Let me know what your favorite games are for family game night!

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Cuban Inspired Vegan Tacos
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Sweet, spicy, savory and every thing nice. These Cuban inspired tacos are here to switch up your taco Tuesday nights.

Course: Main Course
Cuisine: cuban, Mexican
Servings: 4 people
Ingredients
  • 3 plantains
  • 2 russet potatoes, diced
  • 1 red bell pepper, sliced
  • 8 Corn tortillas
  • Tomatillo or green salsa
  • 1 tbsp olive oil
  • 2 tbsp vegetable oil
Black Beans
  • 2 15oz cans of black beans
  • 1/2 cup water or vegetable broth
  • 1/2 red bell pepper, diced
  • 1/4 cup yellow onions, diced
  • 1/4 cup chopped cilantro
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
Instructions
  1. Peel and slice plantains about 1/4 inch thick and set aside

  2. Drain 1 can of black beans. In a medium pot on medium heat, add black beans, water or broth, diced red bell pepper, onion, cilantro, cumin, paprika, oregano, onion powder, garlic powder, salt, black pepper. bring a pot to a boil and then cover and reduce to a simmer for 10 minutes and remove from heat.

  3. In a large non-stick pan over medium-high heat, add vegetable oil. Once the oil is hot. Add diced potatoes and cook for10 minutes or until potatoes are tender and golden brown. Remove potatoes from oil and set aside.

  4. In a medium non-stick pan on medium high heat, add olive oil. Add plantains to the pan and cook for 2 minutes on each side until golden brown and plantain no longer sticks to the pan.If you try to flip the plantain and its still stuck to pan it is not ready, 

  5. Add red bell peppers to the same pan once you have cooked your plantains. Cook peppers for 3-5 minutes until tender.

  6. Grill or warm tortillas. Build tacos starting with beans, potatoes, then red peppers, plantains and top with tomatillo salsa. 

Healthy Comfort, Quick and Easy Lentils

Posted on Leave a commentPosted in All, Healthy, Soup, Vegan, Vegetable, Vegetarian
Vegan Lentil potato soup

 

Does anyone else have an insane obsession with soup? I eat canned soup (I’m not ashamed.) store bought deli soup, Panera bread soups, the ultra amazing Zuppa Toscana from Olive Garden ( I’ll be sharing my homemade version shortly so stay tuned!) chilis, chowders, pho, ramen etc. I love anything with a broth base.

I love the way flavors develop the longer soup sits and I especially love how you can practically throw anything in it and call it a day. Soups are great for a quick and easy meal prep or when you need to make a few dollars stretch throughout the week.

As a kid, my favorite was my papa’s oxtail stew and my mothers chicken and dumplings.

Fost of my childhood, I was pretty confused about what an oxtail even was. Was it really an ox? Was it really the tail of an ox? I didn’t really care too much to seek out the answer. The only thing that mattered to me was how good it tasted every time I went back to visit my papa.

He always had this raggedy old pot where the handles had fallen off and the bottom was scratched beyond recognition. Was the inside of the pot supposed to be black or silver?

It sat on top of this stove where the where one burner didn’t work and the other got way too hot and would burn your food the minute you sneezed.

But what came out of that raggedy old pot was second to none. Hearty oxtails that fell off the bone into a flavorful broth with tomatoes, okra and potatoes. It doesn’t get any more southern than okra and potatoes, right?

In my adult life, I have tried to replicate both my mother’s and papa’s recipes though I come close, it just doesn’t quite taste the same as theirs.

This soup is full of pantry staples. If you’re a plant based enthusiast like me, then the only thing you may actually need is the lentils. For my bonafide vegans, well  I am sure you have a bag or two of lentils just waiting.

Lentils have actually grown to be one of my favorite legumes and it beats the flavor of quinoa on any day. Lentils are tender, versatile and absorb flavor so well. you can check out my  BBQ lentil loaf recipe here

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Lentil and Potato Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Make this quick and easy lentil dish with the  fridge staples you already have

Course: Main Course, Soup
Cuisine: American
Servings: 6 people
Ingredients
  • 1 1/2 cups lentils
  • 8 cups vegetable stock
  • 1 yellow onion, diced
  • 2 tsp minced garlic
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 cups chopped collard greens
  • 4 yukon gold potatoes, diced
  • 1 tbsp onion powwder
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste
  • olive oil
Instructions
  1. In a large pot on medium heat, drizzle olive oil. Add onions and garlic and simmer until translucent.

  2. Pour vegetable stock into the pot and turn the heat on high. Bring stock to a boil and add lentils, carrots, and celery. Reduce to medium heat and cook lentils for 20 minutes, stirring occasionally. Add the potatoes, onion powder, garlic powder, turmeric, and  cayenne pepper. Continue to cook on medium heat until the potatoes are tender.

  3. Add your collard greens to the pot and simmer for 10 minutes.

  4. Reduce to low heat. Salt and pepper to taste and enjoy!

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