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These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you’ll be making them again and again.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

In Mexico these are known simply as encacahuatadas, and are a classic home cooked dish. They are usually filled with chicken, but your favorite vegetable filling will go great with these. They would make a great dinner, or even a good brunch option.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Let me just say that I am obsessed with this sauce. I have been putting it on everything! So far it is perfect with the enchiladas, but you can also put it on your baked potatoes, polenta, pasta, tacos, buddha bowls, and tofu. I’m one of those people that falls in love with a sauce or dish and then I makes it over and over again until I get tired it. This is one of those sauces. So you definitely have to try it.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Summer is coming up and I am so not ready to have all the kids home. Not ready!! The first couple of weeks are always a little rough, but once we get into a groove we really have fun. My two older ones are always arguing and bothering each other, which can get really stressful sometimes, but our sweet baby is always all smiles. What are some of your summer plans?? I’ll tell you what I am ready for, all the delicious summer fruit. 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

The Recipe: Spicy Peanut Sauce Enchiladas

  • Your favorite veggie filling will be perfect with these
  • If you are allergic to peanuts you can use cashews or almonds.
  • Corn tortillas are the best option for this recipe.
  • You can use cashew or almond crema
  • Do not place these in the oven because they will fall apart.

 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
4 from 1 vote
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Peanut Enchiladas with Braised Greens

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
Course Main Course
Cuisine Mexican
Keyword peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time 30 minutes
Servings 4 people
387 kcal
Author Dora S.

Ingredients

Sauce

  • 8 Guajillo Chiles stems and seeds removed, rinsed
  • 1-2 Chipotle pepper in adobo
  • 2 Garlic cloves
  • 1 cup Peanuts, toasted
  • 1 Plum tomato, roasted
  • 1/8 tsp. Ground clove
  • 1 cup Vegetable stock

Filling

  • 1 lb. Mushrooms. cremini sliced
  • 3 Garlic cloves, minced
  • 8 oz. Spinach or other leafy green, roughly chopped
  • 1 can (14.5 oz) Hominy, drained, rinsed
  • 12 Corn tortillas
  • 1 cup Almond crema

Preparation

To make the peanut sauce:

  1. Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
  2. Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.

To make the filling:

  1. Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  2. Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.

To assemble

  1. Bring a medium sauce pot to low-medium heat and pour in sauce. Heat just enough to get it hot. If it simmers, the sauce might break.
  2. Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  3. Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  4. Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

Chef's Notes

If the sauce and the filling are hot there is no need to put the enchiladas in the oven. If you would rather place them in the oven do so at 350°F for 5-7 minutes. If you are allergic to peanuts you can use cashews or almonds. Corn tortillas are the best option for this recipe.

Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The post is in partnership with Hernán & may include affiliate links.

What doesn’t go well with mole?? I don’t know, but I’m willing to test every possible combination to find out. Either way, you can’t go wrong with enmoladas (also known as mole enchiladas), filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Once again I have partnered with Hernán mole to make this recipe super easy, and convenient. I have a confession to make: I probably have only made mole 3 times in my life! Making mole isn’t hard, but it is terribly time consuming, and requires over 15 different ingredients! That’s why I love using Hernan mole. In less than thirty minutes I can have dinner on the table.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!

It’s harder than you think to find a mole paste that is completely vegan and free of additives or preservatives. If you do find yourself in Mexico ask before eating mole, since it is often made with lard and chicken stock. Mole enchiladas is one of my go to dinners. I have filled these with braised greens and potatoes, but you can also fill them with zucchini and black beans, roasted poblano pepper and corn, or mushrooms and greens.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
If you want to give Hernan Mole a try be sure to visit their site.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
The Recipe: Mole Enchiladas with Braised Greens and Potatoes

  • Use corn tortillas. Flour tortillas become very gummy when soaked in sauce.
  • You can use any leafy greens you prefer such as spinach, kale and swiss chard.
  • Make sure not to over cook the potatoes or you’ll end up with mashed potatoes and greens.
  • You can also top this with almond crema.
  • Enjoy!!
Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
5 from 1 vote
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Vegan Mole Enchiladas with Braised Greens and Potatoes

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Course Main Course
Cuisine Mexican
Total Time 30 minutes
Author Dora S.

Ingredients

  • 2 Russet potatoes, medium, peeled, diced (about 2 ½ cups)
  • 1 cup Diced onion
  • 2 cloves Garlic minced
  • 4 cups Spinach or Swiss chard
  • 1 jar Hernan Mole Poblano
  • 2 - 3 cups Vegetable stock
  • 12 Corn tortillas
  • ¼ cup Toasted sesame seeds
  • 1 Avocado, sliced

Preparation

  1. Fill a medium pot with cold water and add potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy. Drain the potatoes and set aside.
  2. While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion. Cook the onion for 3-4 minutes or until it is tender and translucent. If the onion begins to stick, add some water or vegetable stock to the pan.
  3. Add the garlic and let cook for 2 more minutes. Add greens, and if necessary add more vegetable stock. Mix well.
  4. Once the greens are cooked, add the potatoes, season with salt and pepper and stir. Set aside.
  5. In a medium sauce pot bring one cup of vegetable stock to simmer over medium heat. Add in mole paste and stir with a wooden spoon until the mole paste is dissolved, about 3 – 4 minutes.
  6. Pour in 1 more cup vegetable stock and stir. Once the mole reaches the desired consistency remove from heat. Add as much vegetable stock as necessary.
  7. Wrap the tortillas in a moist paper towel and place in the microwave for 30 seconds. Repeat until the tortillas are warm and flexible.
  8. Take 1 ½ tbsp. of the filling and place it on a tortilla. Fold the tortilla in half over the filling. Repeat until you have filled all the tortillas. (Work fast or everything will get cold!)
  9. Using a large serving spoon, pour mole on each plate and spread to cover the width of the plate. Place 3 filled tortillas on top of the sauce on each plate, then cover with more sauce.
  10. 10. Top with avocado slices, toasted sesame seeds, and vegan cotija. Serve immediately.

Chef's Notes

Use corn tortillas. Flour tortillas become very gummy when soaked in sauce. You can use any leafy greens you prefer such as spinach, kale and swiss chard. Make sure not to overcook the potatoes or you'll end up with mashed potatoes and greens. You can also top this with almond crema.

 

Disclaimer: The post is in partnership with Hernán & may include affiliate links.

Mole and chilaquiles?? If you haven’t heard of this before you are seriously missing out. Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

I’m really excited to tell you about this mole I discovered completely by chance. Back in October my family and I went to the Day of the Dead festival in San Antonio and there was a stand selling mole paste. I tried it and fell in love instantly when I discovered that Hernán Mole is vegan, from Mexico, and has no preservatives. I spoke to the founder, Isela, and it turns out she’s from my hometown Acuña/Del Rio. Can you believe it?? In fact, the headquarters of Hernán are located in Del Rio!!

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

I knew that you would be as interested in Hernán Mole as I was, so I asked Isela if I could share it with you. There are two versions available Mole Poblano and Mole Pipian (which is a pumpkin seed mole). The mole is made in Mexico by local artisans and producers, many of whom have never ventured beyond their local markets and cities.

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

I don’t know if you have noticed that I don’t do a lot of sponsored posts, and that’s mostly because I have a hard time finding products that I truly believe in, and that will fit into this whole vegan Mexican thing I have going on. Well, Hernán is a business that promotes Mexican cuisine and culture and opens up new opportunities to Mexican artisans, and that is something I can really get behind and I know that you will too.

You can purchase Hernán Mole Poblano here.

Let me know if you love it as much as I do!!

The Recipe: Vegan Mole Chilaquiles with Greens and Beans

  • If you’re trying be healthy you can bake corn tortillas to make this, if you’re ok with the occasional or not so occasional fried food fry the tortillas or buy a bag of homestyle tortilla chips.
  • You can omit the almond crema and vegan queso cotija, and just top the chilaquiles with avocado. I made the crema and queso the day before.
  • You can also add zucchini and broccoli to the greens and beans for extra nutrition.
  • When you serve this dish the chips shouldn’t be completely soggy, there should be some crunch, so serve immediately after mixing the chips with the mole.

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.

 

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.
5 from 2 votes
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Vegan Mole Chilaquiles with Greens and Beans

Vegan mole chilaquiles are tortilla chips covered in mole sauce and mixed with sautéed greens and black beans, then drizzled with an almond crema, and vegan queso cotija. The combination is seriously good.
Total Time 30 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 24 corn tortillas, cut into triangles (12ths) or (1 bag of corn chips)

Greens and Beans:

  • ¼ cup Water
  • 2 Garlic cloves, minced
  • 8 oz Spinach, (about 1 bag)
  • 1 can (14 oz.) Black beans, drained

Sauce:

Toppings

Preparation

  1. Preheat oven to 400°F. Place tortilla triangle on two baking sheets lined with parchment and bake for 15 to 20 minutes until crispy. Remove from oven and set aside. (You can also fry them in a heavy bottomed sauté pan until golden brown, or buy a bag of chips.)

Greens and Beans:

  1. Heat a large sauté pan to medium heat and pour in ¼ cup of water. Add garlic and cook for 1 minute. Add spinach and mix.
  2. Once spinach has cooked down (about 2 minutes) add black beans. Season with salt and pepper.

Sauce:

  1. Set a large pot to medium heat, add 1 cup of vegetable stock and mole paste. Stir.
  2. Once the mole paste dissolves, and the mixture starts simmering, add the second cup of vegetable stock. It will seem like the mole is too thin, but as soon as the mole cools down even a little bit it thickens. Bring to a simmer, stir, and remove from heat.

Bringing it all Together

  1. Make sure your mole is the right consistency, it should be the consistency of a thin cream soup, adjust as necessary with vegetable stock.
  2. Add chips, and the greens and beans into the pot with the mole. Mix well to coat. Serve immediately and top with almond crema, vegan queso Cotija, and onion.

Chef's Notes

If you’re trying be healthy you can bake corn tortillas to make this, if you’re ok with the occasional or not so occasional fried food fry the tortillas or buy a bag of homestyle tortilla chips. You can omit the almond crema and vegan queso cotija, and just top the chilaquiles with avocado. I made the crema and queso the day before. You can also add zucchini and broccoli to the greens and beans for extra nutrition.

I didn’t think it was possible, but it is!! You CAN make a vegan caldo de res. Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

vegan Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

This vegan version is pretty close to the original, but instead of using beef we are using the Gardein beefless tips (this is not a sponsored post). The beefless tips infuse the vegetable broth with a meaty flavor. I’m usually not a fan of using imitation meat products, because I try to stick to whole foods, but I think the gardein beefless tips work really well with this soup.

vegan Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

Caldo de res is also known as puchero, or cocido de res. The ingredients vary by region, depending on what state of Mexico you are in you can find caldo de res with garbanzo beans, green beans, and plantain.  Some regions of Mexico use a tomato based broth. The soup itself is not spicy, but when I eat it I like to add a tbsp. of salsa roja to spice it up a bit. Serve it with Mexican rice, warm tortillas, and be sure to add a splash of lime juice to the soup before eating.

vegan Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

The Recipe: Vegan Caldo de Res

  • Sauté the beefless tips while they are still frozen.
  • Instead of veg stock you can use Better Than Bouillon No Beef Base
  • Instead of beefless tips use shitake mushrooms instead.
  • Don’t simmer the beefless tips in the soup, because it changes the texture. Add them in before serving,
  • Enjoy!
Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.
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Vegan Caldo de Res

Vegan caldo de res (vegan Mexican beef soup) is a warm comforting soup of no-beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.
Total Time 30 minutes
Servings 4 servings
221 kcal
Author Dora S.

Ingredients

  • 1 pack (9 oz.) Gardein Beefless tips
  • 1 cup Diced onions, yellow (1/2 onion)
  • 4 cloves Garlic, minced
  • 10 cups Vegetable Stock
  • 3 sprigs Mint
  • 3 sprigs Cilantro
  • 1 ear Corn, cut into 1 inch rounds
  • 1 ½ cups Diced russet potato (1 medium potato)
  • 1 cup Diced carrots (1 lg. Carrot)
  • 2 cups Large diced cabbage (1/4 head of cabbage)
  • 1 ¼ cups Diced chayote (1 chayote)
  • 1 ¼ cups Diced zucchini (1 zucchini)
  • 1 lime Cut into quarters

Preparation

  1. Set a large pot to medium-high heat (if necessary add a little bit of oil). Sear the beefless tips for 2 minutes on each side. Remove from pot and set aside.
  2. Add onion and ¼ cup of vegetable stock to deglaze the bottom of the pot. Cook onion for 4-5 minutes or until tender and translucent.
  3. Add garlic and cook for 1 more minute.
  4. Pour in vegetable stock and add the mint and cilantro.
  5. Bring to slow simmer and add the corn, carrots, and potatoes.
  6. Simmer for 6 minutes and then add the chayote, zucchini, and cabbage.
  7. Simmer for 8- 10 minutes or until vegetables are tender. Season with salt and pepper.
  8. Cut the beefless tips in half, and add about 1/3 cup to each bowl. Pour soup on top and serve.
  9. Serve with lime wedges and warm tortillas.

Chef's Notes

Sauté the beefless tips while they are still frozen. Instead of veg stock you can use no beef better than bouillon. I add the “beef” at the end, because if you simmer it in the soup it changes the texture. If you don’t have access to beefless tips use shiitake mushrooms instead.

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

I’ve been a fan of the blog Veggies Don’t Bite for a while. It was one of the first blogs that I found when I first went vegan that made me think I could actually make the change! Sophia de Santis is the founder of Veggies Don’t Bite, and she has just released her new cookbook Vegan Burgers & Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook. Today I’m sharing with you this chipotle and lime burrito stuffed with a mixture cilantro-lime rice and beans, sauteed spicy peppers, and a smoky chipotle cream sauce.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

What’s exciting about this book is that it’s plant-based, meaning it focuses on whole foods, doesn’t have refined sugars, and even includes gluten-free options. Also, who doesn’t like burgers and burritos? Our family loves them, they are some of the few things my kids will eat without questioning what’s in it.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

Every recipe has a beautiful picture, and includes 27 burgers, and 26 burritos. It also has a section with sides, and sauces to top your burger or burrito. Some of our favorite recipes so far are the Fajita your Burger, Sweet Potato Enchilada Burger, Frito Pie Pouches, and of course the Chipotle and Lime Burritos. I love the book so far, but I wish there was a recipe for burger buns and tortillas. I don’t know about you, but I struggle to find a burger bun that doesn’t have refined sugar in it.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

From the kitchen perspective, the recipes are easy to make and don’t use weird or hard to find ingredients. Plus, burgers and burritos are very convenient lunch or picnic options, because they are portable. They also make great game day or tailgating food to munch on. Vegan Burgers and Burritos is available on Amazon in paperback and kindle. Enjoy!

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.

The Recipe: Chipotle and Lime Burrito

Serve with homemade salsa or smoky tangy cream sauce. You could also eat this on warm corn tortillas.

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.
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Chipotle and Lime Burritos

This chipotle and lime burrito is stuffed with a mixture cilantro-lime rice and beans, sautéed spicy peppers, and a smoky chipotle cream sauce. From the book Vegan Burgers and Burritos by Sophia De Santis.
Servings 4 people

Ingredients

  • 1 cup Chopped red, yellow and green bell pepper mix
  • ½ cup Chopped spicy pepper of choice (jalapeño, cherry bomb, etc.)
  • ½ cup Chopped red onion
  • 1/2 cup Low-sodium veggie broth or drizzle of oil, for sautéing
  • 1 tsp. Sea salt
  • 1 tsp. Garlic Powder
  • 2 tbsp. Fresh lime juice

RICE AND BEANS

  • 1 ½ cups Cooked brown rice
  • 1 cup Cooked or canned black beans, drained and rinsed
  • ¼ cup Chopped fresh cilantro
  • 1 tbsp Fresh lime juice
  • ¾ tsp sea salt
  • ½ tsp chipotle powder

TO SERVE

  • 4 to 5 to tortillas
  • Avocado
  • Shredded cabbage
  • Smoky Tangy Cream (page 135) or World’s Best Roasted Salsa (page 132)

Preparation

  1. Sauté the peppers and onion in a pan over medium heat with veggie broth, salt, garlic powder and lime juice until cooked and fragrant, about 10 to 12 minutes. You may need to add more broth if it gets too dry. The mixture is ready when the veggies are soft and almost sticky looking.
  2. To make the rice and beans, put the cooked rice, beans, cilantro, lime juice, salt and chipotle powder in a bowl and mix well.
  3. Once everything is ready, build the burritos by filling the tortillas with the rice and beans, sautéed veggies, avocado and shredded cabbage.
  4. Drizzle the sauce or salsa over the filling ingredients.
  5. To fold the burrito, fold the sides over toward the center, then roll upward to create a burrito. (See page 15 for step-by-step photos.) You can grill the seam for 7 to 8 minutes until it seals and closes the burrito. You can also grill the other side to make it crisp.
  6. Kids: This can be served as a bowl if folding a burrito is too hard! Do not add spicy peppers or chipotle powder. Substitute spicy peppers with bell peppers.

DisclosureI received a free copy of this book for reviewing purposes, but all opinions and thoughts are my own.

Every country across the world has its own way of celebrating Christmas. Mexico has many wonderful Christmas traditions, but one of the most important is the food. It’s not Christmas without pozole, tamales, buñuelos, or ponche. Another one of those important dishes is this vegan Bacalao a la Vizcaína.

This post contains affiliate links.

Bacalao a la Vizcaína is a braised salt cod dish with tomatoes, garlic, olives, capers, roasted peppers, and potatoes. Depending what part of the country you are in they also add raisins and slivered almonds. For this vegan version I️ have used hearts of palm and artichoke hearts to replace the salt cod. The dish is an adaptation of a Spanish classic, and is mostly consumed in central and southern Mexico on Christmas Eve. Serve it with rice or crusty bread to soak up to the last drop of the stew.

What are some of your favorite Christmas foods? My favorite is without a doubt tamales, and the are super easy to veganize! My favorite Christmas traditions are decorating the tree as a family, pedir posada, and singing Happy birthday to Jesus, and then having the kids kiss little baby Jesus on Christmas Eve. Ok, so there’s a lot of stuff I️ like about Christmas! I️ would love to hear some of your traditions.

The Recipe: Vegan Bacalao a la Vizcaína

I have used one can of hearts of palm and one can of artichoke hearts, but feel free to use one or the other. To give this a fishy flavor you can use dulse flakes or finely chopped nori seaweed. Enjoy!

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.
5 from 1 vote
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Vegan Bacalao a la Vizcaína

This vegan bacalao a la vizcaína is an adaptation of a Spanish classic, and is served in central and southern Mexico on Christmas Eve.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 3 minutes
Servings 6 Servings
Author Dora S.

Ingredients

  • 10 Plum tomatoes, medium, (3 cups roasted tomato puree)
  • 1 White onion, diced, (about 2 cups)
  • 6 cloves Garlic, minced
  • 1 can (14 oz.) Artichoke hearts, drained, roughly chopped
  • 1 can (14 oz.) Hearts of palm, drained, roughly chopped
  • 1/3 cup Sliced, pitted manzanilla olives
  • 1 tbsp. Capers
  • 3 Red bell peppers, roasted, peeled, cut into strips
  • 1 bay leaf
  • 1-2 tsp. Finely chopped nori flakes
  • 1 lb. New potatoes, cooked, peeled, cut in half
  • 1/4 cup Parsley, chopped
  • 3 Pickled pepperoni or banana peppers whole or sliced

Preparation

  1. Preheat oven broiler to HI. Place tomatoes on a sheet try and place under the broiler for 4 minutes, until the tomatoes begin to brown and be covered in black spots.
  2. Turn the tomatoes and leave in oven for 4 more minutes. Remove from oven. Using your blender, process until you have a smooth puree. Strain and set aside.
  3. Heat a large pot to medium-low heat and add ¼ cup of water. Add onions and let cook until tender and transparent, about 4 minutes. Add garlic, and cook for 1 more minute.
  4. Pour in tomato puree, and bring it up to a simmer.
  5. Add hearts of palm, artichoke hearts, olives, capers, red peppers, bay leaf, and nori flakes. Continue to simmer for 5-6 minutes. Stir well.
  6. Add parsley, potatoes, pickled banana peppers. Let simmer for 8 more minutes. If the sauce thickens too much, adjust with vegetable stock or water.
  7. Season with salt and pepper to taste.

Chef's Notes

If you are looking for a fishy taste use 2 tsp. of nori flakes. Serve with rice or crusty bread. The pickled pepper can be spicy or mild depending on your preference. In some states they add raisins and slivered almonds, you can add those as well. 

Disclaimer: This post contains affiliate links, meaning at no additional cost to you, I will earn a commission if you click through, and make a purchase. Thank you for your support!

 

I have searched far and wide for a vegan meatball recipe that I didn’t hate, and that wasn’t super complicated. I finally stumbled upon this recipe from Connoisseurus Veg, and I have adapted it to make these Mexican tofu meatballs or vegan albóndigas. The meatballs are made with a mix of tofu, mushrooms, onion, garlic and seasonings, and they are bathed in a spicy chipotle tomato sauce. Serve with some brown rice studded with corn, and warm tortillas.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce.

I have been working like crazy on the launch of the YouTube channel in English and Spanish. Honestly, I don’t know why I am doing this, as if is there already wasn’t enough on my plate. But as my husband keeps telling me YouTube is the new TV, and that if I want to get my recipes out there, I should at least give YouTube a try. We will see, stay tuned.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

The highlight of my week was this amazing email I got from a reader, it was so honest and heartfelt. Here is a excerpt from it:

“I am writing you because I wanted to thank you for this website. I love the recipes you make and I just love that now I can make all these recipes I grew up eating in a healthy vegan way. It has been hard for me and my wife to find true Vegan Mexican recipes and we have tried some of your recipes and we absolutely love them…… I was born and raised in Mexico City and I just want to share with you that your recipes really do have a special touch and they taste just the way I remember them.”

It’s emails like this that keep me going, that motivates me to do things like start a YouTube channel. I just wanted to say thank you to all of you who have supported me over the years, and send me beautiful emails and messages. You make it all worth while.

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

The Recipe: Tofu Meatballs in Chipotle Sauce

The key to the texture of this recipe is chopping the mushrooms by hand. If you don’t have much time you can do this in the food processor, but be careful not to over process. Also, don’t forget to drain the excess liquid out of the grated onions. I used cilantro as a garnish, but you can also add it to the meatball itself. If you want to make the sauce spicy add at least 2 chipotle chiles. When I make these for my kids I only use one. Enjoy!

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. #veganmexicanrecipes
5 from 2 votes
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Mexican Tofu Meatballs in Chipotle Sauce

Tofu meatballs made with a mix of tofu, mushrooms, onion, garlic and seasonings, and bathed in a spicy chipotle tomato sauce. Recipe adapted from Connoiseurus Veg.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Dora S.

Ingredients

  • ½ lb. Tofu, extra-firm, drained
  • 2 cups (6 oz.) Cremini mushrooms, stems removed
  • ½ Onion, grated, squeeze excess liquid out
  • 1 clove Garlic, minced
  • 1 ¼ cups Panko breadcrumbs
  • 2 tbsp. Almond milk, unsweetened
  • 2 tbsp. Soy sauce
  • 1 tsp. Vegan Worcestershire
  • 1 tbsp. Flaxseed, ground

Sauce:

  • 5 Roma tomates, large, chopped
  • ½ Onion, chopped
  • 2 Garlic cloves, peeled
  • 1 - 2 Chipotle chiles in adobo
  • ½ cup Vegetable stock or water

Garnish

  • ¼ cup Cilantro, chopped

Preparation

  1. Preheat oven to 375°F.
  2. Press tofu between two plates and place a couple of cans on top to drain excess liquid for 20 minutes.
  3. In the meantime chop the mushrooms very finely and place in a large bowl.
  4. Add the garlic, onion, breadcrumbs, almond milk, soy sauce, vegan Worcestershire, and flaxseed to the bowl.
  5. Use your hands to crumble the pressed tofu into the bowl, season with salt and pepper, and mix well.
  6. Roll the mixture into 15- 18 balls and place on a sheet tray covered with parchment paper. (You can add a little bit of oil on the parchment paper so the meatballs don’t stick, but this is optional if you are oil-free.)
  7. Bake for 30 minutes, turning them halfway through.

Sauce:

  1. While the meatballs are baking, using your blender, process all of the ingredients for the sauce until smooth.
  2. Set a large sauté pan to medium heat and add sauce. Season with salt and pepper, and simmer for 7-8 minutes or until the sauce thickens slightly and changes to a dark red color.
  3. Remove meatballs from oven and add to the pan with the sauce. Cover meatballs in the sauce. 

  4. Serve over brown rice, and sprinkle with chopped cilantro.

Chef's Notes

Make sure to squeeze all the liquid out of the grated onion. If you would like to make this gluten-free you can substitute the breadcrumbs for oat flour. Annie’s sells a vegan Worcestershire or you can make your own. The key to the texture of this recipe is chopping the mushrooms by hand. If you don't have much time you can do this in the food processor, but be careful not to over process.  I used cilantro as a garnish, but you can also add it to the meatball itself. If you want to make the sauce spicy add at least 2 chipotle chiles. When I make these for my kids I only use one

How did I not know this book existed until now! Decolonize your Diet by Luz Calvo and Catriona Rueda Esquivel is part manifesto, part cookbook, and part love story. It is a book that hopes to impulse a movement to help others heal their bodies, reclaim the culture of their ancestors, and revolt against the colonial systems that aim to suppress indigenous traditions.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

It all begins when Luz is diagnosed with breast cancer. This forces her to reexamine not only what she had been feeding her body, but to come up with a plan to survive the cancer. This led to her doing extensive research on breast cancer in Latino communities and what she found began a whole new way of life for both Luz and Catriona.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

In her research it was clear that immigrant Latinos had significantly lower breast cancer rates than those born in the US. Primarily, because immigrants led a diet closer to that of their ancestors, based on beans, corn, squash, wild greens, nopales, fresh fruit, nuts, and seeds. After this discovery, Luz and Catriona began to decolonize their diet.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

The book also touches on how decolonizing your diet fits in perfectly with the Chicana/o movement, in that it aims to preserve our indigenous cooking traditions. This part in particular pulled at my heart strings. I am technically not a chicana myself, because I was born in Mexico, though I have been living in this country for 13 years. My children however are chicanos, and as a mom it feels like every day is a fight against a culture that is not my own. I speak only Spanish to them, I cook Mexican food at home, and we continue traditions that my mother taught me, and her mother taught her. I want them to be proud of their heritage and a big part of that is food. Just like Luz and Catriona say in their book, food is a nexus connecting generations.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

There are over 120 recipes in this book, not all of them are vegan, but most of them include a vegan option. The recipes are wonderfully researched, the cooking techniques explained in detail, and there’s even a section with menu ideas. My favorite ones so far are Verdolagas & Nectarine Summer Salad, Chipotle Pumpkin Soup, and the Tlacoyos con Quelites.

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.

Thank you, Luz and Catriona, for the inspiring me to continue to publish plant-based recipes that honor Mexican culture and traditions. I hope to meet you guys some day and maybe share a meal that honors our ancestors!

You can purchase Decolonize Your Diet on Amazon, Barnes & Noble and Indibound.

The Recipe: Pipian Rojo Over Rice

I have chosen this Pipian Rojo Over Rice recipe to share with you, because it is perfect for the coming fall and winter months. The sauce is a hearty, stick to your ribs kind of sauce, made with roasted pumpkin seeds, roasted tomato, and dried pasilla, arbol, and ancho chiles. The sauce is served over potatoes, green beans, and chayote. You can serve this over a bed of rice with a green salad. Enjoy!

Pipian Rojo Over Rice recipe is perfect for the coming fall and winter months. The sauce is very hearty and made with roasted pumpkin seeds.
5 from 1 vote
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Pipian Rojo Over Rice

Recipe from the book Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel. Recipe used with permission from author. 

Total Time 45 minutes
Servings 8 Servings

Ingredients

Sauce

  • 2 Corn tortillas
  • 3 Guajillo chiles, dried, deseeded
  • 5 Pasilla chiles, dried, deseeded
  • 1 Chile de Arbol, dried, deseeded
  • 1 White onion, peeled, and quartered
  • 2 Garlic, whole, unpeeled
  • 2 Medium tomatoes
  • 3/4 cup Pumpkin seeds, raw, hulled (pepitas)
  • 8 Allspice berries, whole
  • 6 Peppercorns
  • 1 tsp. Achiote, ground
  • 1/2 tsp. Sea salt
  • 1/4 tsp. Pepper

Stew

  • 5 Purple potatoes, medium-sized, scrubbed
  • 1/2 lb. Green beans, ends removed
  • 1 Chayote, peeled
  • 1 Onion, diced
  • 3 tbsp. Olive oil (optional)
  • 4 cloves Garlic, minced
  • 1/2 tsp. Sea salt
  • 2 tbsp. Pumpkin seed oil (optional)
  • 2 cups Cooked rice (white or brown)
  • 1/4 cup Pumpkin seeds, raw, hulled, for garnish
  • 1/4 cup Cilantro, leaves only

Preparation

To make sauce

  1. On a griddle on medium high-heat, toast corn tortillas until crispy and slightly charred. Set aside. On the same griddle, toast dried chiles for 1 minute on each side, taking care not to burn. Put chiles in a bowl and cover with boiling water. Use a small plate to keep chiles submerged for 30 minutes.

  2. On same hot griddle, slightly char onions and garlic, about 4 minutes. Peel garlic and place it with onions in blender. Put whole tomatoes on griddle and turn often to char on several sides, then add to blender. When chiles have finished soaking, drain, and add to blender.

  3. On same hot griddle, toast pumpkin seeds until they begin to puff up. Reserve 1/4 cup of pumpkin seeds for garnish, and add the rest to the blender. On griddle, toast allspice and peppercorns for a few seconds and add to blender wth achiote, salt, and pepper. 

  4. Break charred tortillas into quarters and add to blender. Purée until ingredients form a smooth sauce. If necessary, work in batches or add a small amount of water to blender to process smoothly. Sauce should have the consistency of a tomato sauce or just a little bit chunkier. 

To make stew:

  1. Coarsley chop potatoes, green beans, and chayote into hearty, bite-sized chunks and set aside. In a large pot on medium heat, sauté onions in olive oil for 5 minutes. Add garlic and stir until fragrant. Add potatoes, green beans, and chayote and stir to combine. 

  2. Season vegetables with salt. Add just enough water to cover vegetables and bring to a boil. Stir in pipian sauce. Lower heat to medium simmer, stirring occasionally, for about 30 minutes or until vegetables are fork-tender. Adjust seasonings.

  3. Divide rice between bowls and serve pipian over rice. Garnish each serving with a drizzle of pumpkin seed oil, pumpkin seeds, and cilantro leaves.

Disclosure: I received a free copy of this book to complete this review. 

These vegan chiles en nogada will transport you to the city of Puebla in the fall. This dish is one of the stars of Mexican cuisine, because it perfectly embodies why Mexican cuisine was declared Intangible Cultural Heritage of Humanity in 2010. It is painstakingly laborious, but don’t worry I have adapted it so you can make it at home in less than an hour. A roasted poblano chile is stuffed with a picadillo of pork (lentils in this version), sautéed in onion, garlic, and tomato puree with almonds, apples, olives, plantain, pear, capers, and raisins. It is bathed in a walnut cream sauce and sprinkled with pomegranate seeds.

chiles-en-nogada-02

The earliest versions of this dish can be found in cookbooks as early as 1817, and there are several theories or legends as to where it originated. Some say that the Agustinian Recollects of the Convent of St. Monica  created the dish in honor of the emperor Agustin Iturbide who was in town and had played an important role in the recently won war for Mexican independence. The dish was meant to symbolize the three colors of the Mexican flag green, white, and red.

Another version says that three soldiers of Agustin’s regiment were returning home to Puebla after the war was won, and their girlfriends wanted to prepare a special dish for them. They each found an ingredient that represented the colors of the Mexican flag and said a prayer to our Lady of the Rosary and St. Paschal Baylon, thus chiles en nogada were born.

chiles-en-nogada-01

Regardless of their true origin, chiles en nogada today is a very popular dish only available in the fall, since it uses completely seasonal ingredients found in Puebla. Chiles in nogada season is highly anticipated in Mexico as it is a reflection of our national pride and the celebration of Mexico’s independence which is celebrated on September 16. Mexican cuisine is deeply integrated into the history, culture, and the community identity of the Mexican people, and this dish is only one example of the beauty and richness of it all.

chiles-en-nogada-03

 

The Recipe: Vegan Chiles en Nogada

You can add peach to the picadillo, but I prefer to leave it out. Traditionally the walnuts are peeled, but this takes insanely long, so instead I have just soaked them the night before. Instead of lentils you could use beefless crumbles, TVP or jackfruit. ¡Enjoy!

Vegan Chiles en Nogada, roasted poblano chile is stuffed with an aromatic picadillo, covered in walnut cream sauce and pomegranate seeds.
5 from 1 vote
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Vegan Chiles en Nogada

Total Time 1 hour
Servings 4 Servings
Author Dora S.

Ingredients

  • 1 1/2 cups lentils dry
  • ½ Onion, large
  • 2 Garlic cloves, peeled, smashed
  • 2 Large tomatoes, (see note)
  • 4 Poblano peppers, roasted, peeled, seeds removed

Lentil picadillo:

  • ¼ cup Water
  • ½ Onion, minced (1 cup)
  • 3 cloves Garlic, minced
  • ¼ cup Pear, diced
  • ¼ cup Apple, diced
  • ¾ cup Peeled, diced green plantain
  • ¼ cup Slivered almonds
  • 2 ½ tbsp. Raisins
  • 8 Manzanilla olives, quartered
  • 1 tbsp. Chopped capers
  • 1/4 tsp. Clove, ground
  • 1/8 tsp. Cinnamon, ground
  • 1/8 tsp. Ground black pepper

Sauce:

  • 1 cup Walnuts, soaked in water the night before, drained
  • 1 cup Almond milk, unsweetened
  • 1 cup Baguette or bolillo, cut crust off, cut bread into cubes
  • 1 tsp. Sugar or sweetener of choice
  • 1 tsp. White wine
  • Salt to taste

Garnish:

  • 1 Pomegranate, cut, peeled, and seeds removed
  • 1/4 cup Chopped parsley

Preparation

  1. Fill a medium pot with water and add lentils, ½ of an onion, and 2 smashed garlic cloves. Bring to a simmer over medium heat and cook until tender, about 20 minutes. Remove from heat and set aside.
  2. While the lentils are cooking, place the two tomatoes and the poblano peppers on a sheet tray. Turn your oven broiler to high and place sheet tray on the top rack of the oven. Let them cook for a couple of minutes on each side until the tomato and the chiles begin to soften and have black spots all over. Remove from heat. Place the tomates and chiles in a bowl and cover with plastic wrap. Let rest 5 minutes.
  3. Drain the lentils, reserve 1 cup of the lentil cooking liquid, and using a potato masher, mash them to break them up.
  4. Peel the poblano peppers, make 1 cut lengthwise with a knife, and remove the seeds. Set aside.
  5. Remove half of the skin off of the tomatoes, and using a blender process them into a puree. Set aside.
  6. Set a large pot to medium heat, add ¼ cup of water, and add onion. Cook for 4-5 minutes until onion begins to soften and look translucent.
  7. Add garlic and cook for 2 more minutes.
  8. Add cooked lentils, mix well, and pour in tomato puree. Let cook for 3-4 minutes or until the puree begins to bubble and change to a darker red color.
  9. Add clove, cinnamon, black pepper, plantain, apple, pear, almonds, olives, capers, and raisins. Stir mixture.
  10. Add 1 cup of the liquid you reserved from the lentils, and simmer for 20 min or until the plantain is cooke through. Season to taste with salt and pepper.

  11. While the picadillo is cooking, soak the cut bread in the cup of almond milk for 5 minutes.

  12. In a blender, place the soaked bread and milk, previously soaked and drained walnuts, sugar, and white wine, blend until smooth. Season to taste with salt. It should have the consistency of a cream sauce. If it is too thick, add more almond milk. Set aside.

  13. Stuff the chiles rellenos with the lentil picadillo. Place the chiles seam side down on a plate. Pour walnut sauce over them, and sprinkle with pomegranate seeds and chopped parsley.

Chef's Notes

To save time you can buy pre-cooked lentils, and substitute the tomatoes with 1 cup of pureed roasted diced tomatoes (canned). Do not heat up the walnut sauce. Instead of lentils you could use TVP, beefless crumbles or jackfruit.

 

I have fallen in love with sweet potatoes. I actually used to dislike them, but during my pregnancy I craved them and now I can’t get enough of them. These sweet potato and carrot tinga tacos are one of the many ways you can use sweet potatoes. The shredded carrots and sweet potatoes are stewed with onion, garlic, and a tomato-chipotle sauce. The sweet potatoes make this dish just a bit sweet, the chipotle-tomato sauce adds a tanginess that will keep you coming back for more, and the avocado gives it a luscious creaminess. Serve on warm tortillas for tacos or on tostadas smothered with beans.

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Traditionally, tinga is a shredded pork dish that originates from Puebla. It is also commonly made with chicken or beef. For another vegan option you could use jackfruit or hearts of palm. The best thing about this recipe though is that it’s super easy to make and only requires a couple of ingredients. I make a less spicy version for my kids and they love it!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

Our baby is now 2 months old, and I’m trying to get back into the rythm of things, testing recipes, posting, and recording videos. I am planning on finally launching a youtube channel in the next couple of weeks, but I have to say it makes me really nervous. If you have any suggestions, words of encouragement, or recipe requests I am all ears. Enjoy!!

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.

The Recipe: Sweet Potato and Carrot Tinga Tacos

Make sure to cook the tinga until the sweet potatoes and carrots are tender. The texture should not be crunchy. Enjoy!

 

Sweet potato and carrot tinga tacos are a bit sweet, the chipotle-tomato sauce adds a tanginess and spiciness that will keep you coming back.
4.5 from 4 votes
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Sweet Potato and Carrot Tinga Tacos

Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 1/4 cup Water
  • 1 cup Thinly sliced white onion
  • 3 Garlic cloves, minced
  • 2 1/2 cups Grated sweet potato
  • 1 cup Grated carrot
  • 1 can (14 oz.) Diced tomatoes
  • 1 tsp. Mexican oregano (optional)
  • 2 Chipotle peppers in adobo
  • 1/2 cup Vegetable stock
  • 1 Avocado, sliced
  • 8 Tortillas corn or flour

Preparation

  1. In a large sauté pan over medium-heat, add water and onion, cook for 3 -4 minutes, until the onion is translucent and soft. Add the garlic and continue to cook, stirring for 1 minute.

  2. Add sweet potato and carrot to the pan and cook for 5 min stirring often.

Sauce:

  1. Place the diced tomatoes, vegetable stock, oregano, and chipotle peppers in the blender and process until smooth.

  2. Add chipotle-tomato sauce to the pan and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes and carrot are cooked through. If necessary add more vegetable stock to the pan. 

  3. Serve on warm tortillas and top with avocado slices.

Chef's Notes

Increase or decrease spiciness by adding or removing some of the chipotle peppers. You can also serve on tostadas smothered with refried beans.