Vegetarian and Vegan Tacos

[social_buttons] One of my favorite things to cook for dinner parties are tacos. Tacos are fast, easy, and lighthearted. Plus, there are plenty of healthier and more environmentally-friendly filling options than cheap, greasy, ground beef!

Here are some of my favorite vegetarian and vegan taco fillings:

Sweet Potato and Black Bean (vegan) –

• Canola oil
• 3 1/2 cups diced onions
• 1-3 tablespoons minced fresh green chile
• 4 minced cloves of garlic
• 4 teaspoons of ground cumin
• 4 teaspoons of ground coriander
• 4 1/2 cups of cooked black beans (or 3 15-oz cans)
• 5 cups of cubed, cooked sweet potatoes (or 3 15-oz cans pureed sweet potatoes)
• 2/3 cup of chopped fresh cilantro
• 4 tablespoons of fresh lemon juice
• Salt

Heat oil in a large skillet. Saute onions and chile. When the onions are tender, add garlic and saute until fragrant. Then add ground cumin and ground coriander. Cook for 2 minutes longer, stirring frequently. Remove from heat and set aside. In a food processor, combine black beans, sweet potatoes, cilantro, lemon juice, and salt. Transfer the sweet potato mixture to a dutch oven or large pot and mix in the cooked onions and spices. Keep warm on the stove-top or in a 350 degree oven before serving time. Serves 10. (Adapted from Moosewood Restaurant Low-Fat Favorites.)

Roasted Corn and Poblano Chile (vegetarian) –

• 6 ears of corn
• Canola oil
• 1 cup of diced onion
• 3 minced cloves of garlic
• 3 roasted, peeled, seeded, and diced poblano peppers
• Salt
• 1 teaspoon of chopped fresh marjoram
• 3/4 cup of half-and-half
• Juice of one lime
• 6 oz of grated Monterey jack cheese
• 3 oz of Mexican cotija cheese

Roast or grill corn in their husks until just tender (or substitute 3 1/2 cups of frozen, fire-roasted corn kernels), cool, husk, and slice the corn off the cobs. Set the corn aside. Heat oil in a large skillet. Saute onion until tender. Add garlic and cook until fragrant. Add poblano peppers, corn, salt, and marjoram. Stir to combine and add half-and-half. Reduce liquid by half, stirring often. Add the lime juice and cheeses. Heat through until bubbly. Serves 8. (Adapted from Salsas and Tacos: Santa Fe School of Cooking.)

Roasted Wild Mushroom (vegan) –

• 3 cloves of garlic
• 1/4 cup of olive oil
• 4 cups of thickly sliced and stemmed wild mushrooms (any combo of morel, shiitake, chanterelle, oyster, or portobello mushrooms)
• 2 teaspoons of dried oregano
• Sea salt
• Freshly ground black pepper
• 3 roasted, peeled, seeded, and minced serrano chiles

Puree garlic with olive oil in a blender. After letting the mixture sit for 10 minutes, strain and discard the garlic. Toss mushrooms with the garlic-infused oil, oregano, salt, and pepper. Spread the mushrooms on a cookie sheet or cast-iron skillet. Roast at 425 degrees until browned on the edges, about 8 -10 minutes. Remove from the oven and toss with serrano chiles. Serves 8. (Adapted from Salsas and Tacos: Santa Fe School of Cooking.)

I suggest making several taco fillings ahead of time, reheating them in the oven or on the stove-top before dinner, and then letting your guests assemble their own tacos. Some serving suggestions:

• Flour tortillas
• Corn tortillas
• Guacamole
• Salsa
• Spicy coleslaw
• Microgreens or shoots
• Goat cheese
• Queso Fresco

Related posts:

• Black Bean Tacos for Cinco de Mayo!

Image courtesy of norwichnuts via a Creative Commons license.