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Sweet Potato and Carrot Tinga Tacos

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.
5 from 3 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. 

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Slow Cooker Jackfruit Chilorio

The amazing Jeni from Thyme & Love is helping me out this week with another guest post. Jeni has done a guest post for me before, you have to try her delicious tequila truffles. Jeni has recently added a travel section to her blog that is worth visiting. There’s a vegan guide to Boston and vegan eats at Walt Disney World. Thank you for always having my back Jeni!

I’m excited to be writing another guest post for Dora! My name is Jeni and I blog at Thyme & Love, a Vegan food and travel blog. When Dora reached out to me last month about sharing a recipe with you, I immediately started to brainstorm some Vegan Mexican recipe ideas.

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One of the first recipes that came to mind was Chilorio, a popular recipe from the state of Sinaloa, in the North of Mexico. Chilorio is traditionally made with pork, but for a vegan version jackfruit replaces the meat. Lately I have been loving jackfruit. I think that it makes a wonderful plant-based meat.

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In traditional Chilorio recipes, the pork is simmered in an ancho chile and orange juice puree.  One of my favorite ways to cook jackfruit is in the slow cooker. It is just so easy and doesn’t heat up the kitchen.

After the jackfruit has simmered in the slow cooker for 3 to 4 hours, I like to shred the jackfruit and cook it for another 30 minutes to an hour.

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Traditionally, flour tortillas are served alongside Chilorio. I didn’t have any hand, so I served it with corn tortillas. I like to top my tacos with avocado slices.

This Slow Cooker Jackfruit Chilorio is:
Naturally gluten-free
& Oil-free
Flavorful plant-based dinner
Not too spicy
& Easy to make!

The Recipe: Slow Cooker Jackfruit Chilorio

 

Jackfruit Chilorio is a popular recipe from the state of Sinaloa. It is traditionally made with pork, but this version uses jackfruit instead
5 from 1 vote
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Slow Cooker Jackfruit Chilorio

Total Time 5 hours
Servings 4 servings

Ingredients

  • 2 (20 oz) cans Green Jackfruit in Brine, rinsed and drained
  • 2-3 Ancho Chiles, stemmed and seeded
  • 2 cups Water
  • 1 1/4 cup Orange juice
  • 2 tbsp. Apple cider vinegar
  • 1/2 Medium White Onion, roughly chopped
  • 4 Garlic, cloves
  • 1/2 cup Parsley
  • 1 tsp. Mexican oregano
  • 1/4 tsp. Cumin
  • Salt and Pepper to taste

Preparation

  1. In a small saucepan, add the chiles and cover with the water. Bring to a boil and then turn off the heat. Cover and let the chiles rehydrate for 10-15 minutes. Reserve ½ cup of the chile cooking liquid. 
  2. To a blender, add the chiles, ½ cup chile cooking liquid, orange juice, vinegar, onion, garlic, parsley, oregano and cumin. Blend until smooth. Season with salt and pepper.
  3. Add the drained jackfruit to a slow cooker. Pour the blended chile puree over the jackfruit. Stir, making sure all the jackfruit is coated in the sauce. Cook on low for 3 to 4 hours. 

  4. Using two forks, shred the jackfruit. Cook for another 30 minutes to 1 hour. Season with salt and pepper. 

  5. Serve with warm tortillas. 

Chef's Notes

Traditionally, flour tortillas are served alongside Chilorio.

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Kale Potato Tacos with Cilantro Cream Sauce

The incredible Ale Graf, from the blog Piloncillo & Vanilla, is doing a guest post for me this week while we continue our new baby bliss here in the Stone household. ¡Thank you Ale! 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious. Imagine, that with each bite you get the full flavor of the potatoes, the texture of the kale, and the explosive flavor of the cilantro cream sauce…..yum!

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

Sometimes I draw a blank and I can’t figure out what to make for lunch or dinner. I open the fridge three hundred times and I just can’t seem to figure it out, but the truth is making a delicious lunch or dinner doesn’t have to be that hard. I made these tacos for the first time on one of those days, when I kept opening the fridge and didn’t feel like cooking at all. Which is rare, because I always feel like cooking.

But when the onion sizzled in the sauté pan and the aroma hit me, everything changed. That’s when I knew that what I really wanted to eat was tacos, like the good Mexican that I am. Once the onion was tender and transparent, I added the potatoes, and that’s when I realized that kale was the perfect addition to these tacos.

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.

I always try to add greens to everything I cook, it’s a really easy way to consume them and this way you don’t have to eat them only in salads. Greens go well with everything. I like to add them to soups and sandwiches. Anyway, once the potato and kale mixture was ready I decided to make the cilantro cream sauce.

This cilantro cream sauce can be prepared in one day and it keeps up to one week in the refrigerator. It’s one of those sauces that pairs really well with everything and brings out other flavors. I am leaving the recipe below, I hope you like it, and that it will be useful on those days when you just don’t know what to make for dinner.

The Recipe: Kale Potato Tacos & Cilantro Cream Sauce

 

These kale potato tacos topped with cilantro cream sauce are the easiest thing in the world to make, they are also delicious and nutritious.
4 from 2 votes
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Kale and Potato Tacos & Cilantro Cream Sauce

Total Time 30 minutes
Servings 3 -4 people
Author Alejandra Graf

Ingredients

  • 2 tbsp. Olive or vegetable oil
  • 1/3 cup Diced onion
  • 2 1/2 cups (1 lb.) Diced potatoes (I used fingerlings)
  • 3 cups Dinosaur kale or other leafy green
  • 1/2 tsp. Salt
  • 8 Corn tortillas

Cilantro Cream Sauce

  • 1/4 cup Diced onion
  • 1/2 cup Raw cashews soaked for 3 hours
  • 3/4 cup Washed and chopped cilantro
  • 1/2 Serrano chile
  • 1 Lime, juice of
  • 1/3 cup Water
  • 1/2 tsp. Salt

Preparation

  1. Heat a large sauté pan to medium heat, add oil and onion. When the onion is translucent and tender add the potatoes. 

  2. Cook for approximately 10 minutes or until the onion and potatoes are golden brown. 

  3. Add the kale and salt and continue cooking until the kale and potatoes are tender. 

  4. In the meantime, place the onion, soaked cashews, cilantro, chile serrano, lime juice, water, and salt in the blender and process until smooth. Taste and adjust seasoning as necessary.

  5. To make the tacos, heat the corn tortillas, add 2-3 tbsp. of the kale and potato mixture and top with a tsp. of cilantro cream sauce. 

 

 Here are some more delicious taco recipes

 

 

 

 

 

 

 

 

 

 

 

 

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The Best Vegan California Burrito

Have you heard of a California burrito? If you haven’t been to California you are seriously missing out. This vegan California burrito is stuffed with oven baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole. It is the perfect meal after a long day surfing on a sunny beach. I must confess that when I first moved to California a couple of years ago, I was puzzled by this behemoth of a burrito, but somehow this strange combination works!

california-burrito-1

I am still in Mexico, and finding a flour tortilla large enough to make this burrito was a huge challenge. None of the grocery stores seemed to have them. I had to go to a tortilleria and ask them to make them for me. Even then they were very confused. They kept telling me that the tortillas they already sold were perfect for burritos, and I’m sure they were, but they were pretty small. I had to demonstrate with my hands a tortilla the size of my head. They kind of looked at me like I was crazy, but they made a couple of tortillas for me. The burritos in my part of Mexico are more like slightly large flour tortilla tacos, nothing like the giant burritos you buy in the US, that’s why the ladies at the tortilleria were so surprised at my request.

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I hope you enjoyed the Easter holiday with your loved ones as much as I did. We had lots of family come in from out of town and had lots of fun and activities. I’m still exhausted! I had forgotten how wonderful and stressful it is to have a really big family. I had the opportunity to see some of my cousins that I hadn’t seen for years, and it was so nice to talk and have our children play together. I look forward to doing it again soon.

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The Recipe: Vegan California Burrito

I used portobello mushrooms, in place of steak, but you can use the recipe for the marinade on tempeh or seitan if you prefer. I also omitted the vegan cheese, because of my dislike for all vegan cheeses, but if you have a favorite brand you are more than welcome to add it to your burrito. (I would love to hear what your favorite brand of vegan cheese is.) Make your burrito as big or small as you like and enjoy!

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Here are some recipes for salsa that you can use in your burrito:

Salsa Molcajeteada

Roasted Tomatillo Salsa

Chile Morita Salsa

Chile de Arbol Salsa

 

This vegan California burrito is stuffed with baked french fries, pico de gallo, portobello asada, spicy salsa, vegan cheese, and guacamole.
5 from 3 votes
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The Best Vegan California Burrito

Total Time 40 minutes
Author Dora S.

Ingredients

Portobello Asada

  • 6 Portobello mushrooms, rinsed, sliced ¼ in. thick
  • 1/4 cup Soy Sauce
  • 1/3 cup Water
  • 1 tbsp. Lime juice, fresh
  • 3 Garlic cloves, minced
  • 1 tbsp. Chopped cilantro
  • 1 tsp. Chopped jalapeño or serrani

Oven Baked Fries

  • 4 Medium potatoes, peeled and cut into ¼ in. matchsticks
  • 1 tbsp. All-purpose flour
  • 1 tsp. Salt

Burrito

  • 2 Large flour tortillas or 4 medium ones
  • 3/4 cup Pico de Gallo (see note)
  • 3/4 cup Salsa of your choice
  • 2 Avocadoes, pitted, flesh removed
  • 1 Lime
  • 3/4 cup Vegan Shredded Cheddar Cheese (Optional)

Preparation

  1. Preheat oven to 450F

  2. Combine all the ingredients for the marinade in a Ziploc bac and add the sliced mushrooms to it. Let marinate for 1 hr. up to 24 hours. 

  3. In a large bowl toss the potatoes with the flour and salt. Arrange fries in a single layer on a sheet tray lined with parchment paper and bake for 15 min. then flip the fries and bake for 15 more minutes or until golden brown. Remove from oven and set aside. 

  4. Mash the avocadoes and season with salt and pepper and a splash of lime juice. 

  5. Heat a large sauté pan to medium-high heat, remove excess marinade from mushroom and add to the pan. Sauté mushrooms for 6-8 minutes or until almost all the liquid has evaporated and the mushroom are golden brown. Set aside.

Assemble Burritos

  1. Heat tortillas on a comal or griddle. Add baked French fries, mushroom asada, pico de gallo, guacamole, salsa, and vegan cheese. Roll into a burrito. If your burrito is really big you will have to secure it with aluminum foil. 

  2. If you prefer, you can place your rolled burrito on the griddle or plancha and brown a couple of minutes on each side. 

Chef's Notes

You can use the recipe for the marinade on tempeh or seitan if you prefer. The vegan cheese is optional if you are a no-oil vegan. You can find a recipe for pico de gallo here.

 

 

 

 

 

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Mashed Potato and Poblano Flautas (Salud, Vegan Mexican Cookbook)

This post contains affiliate links.

Have you guys heard of Eddie Garza? This past December he published his first book Salud! Vegan Mexican Cookbook and I was thrilled to receive a copy, and to share with you this recipe for Mashed Potato and Poblano Flautas.

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Eddie is the Senior Manager of food & nutrition at the Humane Society of the United States. He is very passionate about teaching the Hispanic and Latino community about healthy plant-based eating. He often appears on TV giving demonstrations, and he travels around the US and Mexico giving cooking classes. I had the opportunity to speak to him over the phone and I was touched by his energy and dedication.

mashed-potato-poblano-flautas

¡Salud! Vegan Mexican takes traditional Mexican dishes and recreates them to be healthy and plant-based. You can find everything from tacos, burritos, enchiladas, tamales, and salsas. The recipes are very easy to follow and will appeal to the whole family.

My favorite part of the book is that it has both very traditional recipes and some not so traditional ones taken straight out of Eddie’s childhood. (Eddie’s family is from Mexico, but he was born and raised in Brownsville, TX.) My only complaint is that I wish the book had more pictures.

If you are new to veganism or Mexican food you won’t have to worry. Eddie goes over the basics, and does a very good job describing ingredients and cooking techniques. My favorite recipes so far are the Mashed Potatoes and Poblano Flautas, Amaranth Granola with Oats and Mexican Chocolate, Seven Seas Soup, and the Spicy Eggplant Barbacoa Tacos. The book is available for purchase on Amazon, itunes, and Barnes & Noble.

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The Recipe: Mashed Potato and Poblano Flautas

These crispy golden flautas are filled with mashed potatoes spiced with poblano peppers, garlic, onion, and cumin. They can be baked or pan fried to a crisp. Your kids will love them! Serve with your salsa of choice, or you can serve them with this Spicy Avocado Sauce for Tacos.

These Mashed Potato and Poblano Flautas from Salud Vegan Mexican Cookbook are golden, crispy, and filled with creamy mashed potatoes and poblano.
5 from 2 votes
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Mashed Potato and Poblano Flautas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 flautas
Author Eddie Garza

Ingredients

  • Nonstick cooking spray
  • 1 tsp. Vegetable oil
  • 1/2 Onion, white, diced small
  • 1 Poblano chile, diced small
  • 1 tsp. Whole cumin seeds
  • 1 tsp. Salt
  • 1/2 tsp. Freshly ground black pepper
  • 3 Garlic cloves, minced
  • 2 Russet potatoes, baked or microwaved, skins discarded
  • 1 tbsp. Almond milk, unsweetened
  • 12 Corn tortillas

Preparation

  1. Preheat the oven to 425°F. Lightly spray a nonstick baking sheet with a nonstick cooking spray.

  2. Heat the oil in a large skillet over medium-high heat. Sauté the onion and poblano chile for 4 to 5 minutes, or until the onion is translucent. Add the cumin seeds, salt, pepper, and garlic. Sauté 4 more minutes. Remove from the heat.

  3. In a large bowl, mix together the onion mixture, cooked potato, and almond milk. Mash well. Some visible chunks are fine.

  4. Warm the tortillas until they are pliable.

  5. To assemble the flautas, place 2 tbsp. of potato filling in each tortilla and roll it up tightly. Place on the prepared baking sheet. Repeat until all the tortillas are rolled up.

  6. Lightly spray the flautas with nonstick cooking spray and place in the oven. Bake 10 to 12 minutes , or until the edges of the tortillas are brown and crispy. Turn the pan halfway through the cooking time for even cooking.

I received a free copy of this book, but all opinions and thoughts are my own.

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Summer Calabacitas Tacos

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer’s market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

This week we went back to the Dole pineapple plantation to ride the train. The plantation has a little train that takes you on a tour of the plantation fields. The kids were more than happy to ride around on the train and spend time with their dad, and the view was amazingly beautiful. While at the plantation my husband and I were commenting that we were so ready for the summer to be over. There are so many tourists, everywhere, all the time. More than 8 million people visit Hawaii every year! It can get kind of crowded. I expect that around September or October things will slow down a bit, and we can enjoy some quiet time at the beach. Look at me sounding like a local!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

I am in the process of planning the recipes for the next couple of months, and I want to know what YOU would like to see on the blog. There are many wonderful Mexican recipes that still need to be veganized, so tell me about your favorite Mexican dish or food memory and I will try my best to make it vegan and healthy-ish.

The Recipe: Summer Calabacitas Tacos

This has always been one of my favorite recipes and it is great in tacos, or served over rice with lentil picadillo. Enjoy!

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.

Calabacitas tacos are tender zucchini, ripe tomatoes, sweet corn, and garlic stewed together to make a satisfying, finger licking taco.
5 from 1 vote
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Summer Calabacitas Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Dora S.

Ingredients

  • 1/2 cup Vegetable broth
  • 1 cup Onion, white, finely diced
  • 3 cloves Garlic, minced
  • 2 ears Corn, large, cut into kernels
  • ¼ cup Vegetable stock or water
  • 2 Zucchini, large, cut into dice
  • 2 cups Tomato, diced (fresh or canned)
  • 10 Corn tortillas
  • 1 Avocado, sliced
  • 1 cup Favorite Salsa

Preparation

  1. In a large heavy bottomed pot, set to medium heat; sweat the onion in 1/4 cup of vegetable broth for 2 to 3 minutes until onion is translucent.
  2. Add corn and garlic and pour in remaining ¼ cup of vegetable broth, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
  4. Add tomato and cook for 5 minutes more, or until all the vegetables are tender.
  5. Season to taste, and serve on warm tortillas with avocado slices and salsa.

Chef's Notes

During the summer I probably make these calabacitas tacos once or twice a week. (Every mom in Mexico makes calabacitas, it is one of the most common side dishes.) They are super easy to make and they utilize all the wonderful summer produce available at the local farmer's market. Tender zucchini, ripe tomatoes, sweet corn, and garlic stew together to make a satisfying, finger licking taco.

Traditionally calabacitas tacos are topped with crema and cheese. However, this time I have chosen to use avocado instead, but feel free to use my recipe for almond crema and macadamia nut cheese, or top with your favorite vegan cheese. If you would like to make this a heartier meal you can add baked tofu or your favorite beans.

 

 

 

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Vegan Rajas con Crema Tacos

Rajas con crema is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour “crema” is poured over the whole thing. It is spicy, creamy, and incredibly satisfying. Of course, the best way to eat this is in a taco. These vegan rajas con crema tacos will even impress your omnivore friends.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

There’s something about the smell of roasting poblano peppers that evokes so many food memories and recipes. Before going to culinary school my dad had me work at his restaurant for 6 months. Let’s just say the cooks weren’t too happy to have me around. I peeled a lot of potatoes and cracked a lot of eggs. I’ll never forget the time they had me roast and peel tray after tray of poblano peppers. They of course could do it without even thinking, no gloves, quickly, one after the other. I think it took me about 3 hours to get them done, and by the end I was almost crying (or maybe I was crying) because my hands were burning. I’m sure they had a kick out of that.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

Poblano chiles are readily available almost anywhere in the United States. I am even able to find them here in Hawaii! They are very versatile and can be used in soups, tacos, pasta, enchiladas, stews, and they can even be stuffed and fried. They are relatively mild on the heat scale depending on where you live. Roasting and peeling them is not complicated, as you can see in this video. This is a perfect summer dish for using up all of the sweet, tender corn at your farmer’s market. If you are staying away from nuts, you can omit the “crema” and serve with a salsa instead.

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying

The heat here in Hawaii is starting to rise and ice cream, paletas, and aguas frescas have been on my mind lately. What recipes would you like to see?

 

The Recipe: Vegan Rajas con Crema Tacos

This recipe is pretty straight forward. You can skip the roasting of the poblano peppers if you’re in a hurry, but they will not be as tender as if you had roasted them. The crema can me made without oil by substituting it with unsweetened almond milk. I use the almonds with the peel on because I prefer the flavor, but if you are looking for a really white crema, you can use blanched almonds instead. Enjoy!

Vegan Rajas con Crema Tacos is one of those true Mexican comfort dishes. Poblano peppers are roasted over an open flame, peeled, cut into strips, then sauted with onion, garlic, and corn. A thick, slightly sour "crema" is poured over the whole thing. It is spicy, creamy, and incredibly satisfying
4 from 4 votes
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Vegan Rajas con Crema Tacos

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Filling:

  • 5 Poblano peppers,roasted, peeled, seeded, cut into strips
  • 1/4 Water
  • 1 Onion, white, large, thinly sliced
  • 2 cloves Garlic, minced
  • 3 ears Corn, kernels sliced off
  • ½ cup Vegetable stock or broth

Crema: (see note)

  • ½ cup Almonds, raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk, unsweetened or vegetable oil (see note)
  • 1 tbsp. Lemon juice fresh

Preparation

To make the filling:

  1. Heat a large sauté pan to medium heat, add water. Add the onion and sweat for 2-3 minutes or until it is tender and translucent.

  2. Add corn, garlic, and ½ cup of vegetable stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  3. Add the poblano peppers and let cook for 1 minute more. Season with salt and pepper. Remove from the heat and let cool slightly.

Almond Crema:

  1. Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper. Pour the almond crema over the cooled filling and mix well.

  2. Serve with warm corn tortillas.

Chef's Notes

If you are a no-oil vegan use unsweetened almond milk for the crema, but if you don't mind oil use a mild vegetable oil for a super smooth sauce.

If you don't have a high powered blender soak the almonds the night before, peel them the next day, and use only 1/4 - 1/2 cup of water. 

Here are some other delicious taco recipes you can try as well:

25 Vegan Tacos for 5 de Mayo

Chickpea and Spinach Tacos

Spicy Zucchini Black Bean Tacos

Carrot and Sweet Potato Tinga Tacos

Potato and Chorizo Tacos

 

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25 Vegan Tacos for 5 de Mayo

 The Best 25 Vegan Tacos for 5 de Mayo

1. Potato and Homemade Chorizo Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

You can make your own chorizo or you can buy it. Find recipe here.

2. Crispy Coconut Lime Baked Cauliflower Tacos

25 Vegan Tacos for 5 de Mayo                        veggieinspiredjourney.com

This cauliflower is not fried, it is baked, and believe it or not it has no oil! Find recipe here.

3. Slow Cooker Pulled Jackfruit Tacos

25 vegan tacos for 5 de mayo                        theedgyveg.com

Marinated jackfruit served on corn tortillas with spicy mango salsa, and cashew lime crema. Find recipe here.

4. Lentil Picadillo Tacos

25 Vegan Tacos for 5 de Mayo   thymeandlove.com

The comforting taste of picadillo without the meat. Find recipe here.

5. Enchilada Sauce Tacos

25 Vegan Tacos for 5 de Mayo                       brownsugarandvanilla.com 

A creative way to use your enchilada sauce for quick weeknight dinner. Find recipe here.

6. Spicy Zucchini and Black Bean Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

Put it together in less than 20 minutes. Find recipe here.

7. Vegan Street Tacos

25 Vegan Tacos for 5 de Mayo                                      welcomingkitchen.com

Made with spiced sweet potatoes and topped with the classics. Find recipe here.

8. Spicy Plantain Black Bean Tacos

25 Vegan Tacos for 5 de Mayominimalistbaker.com

Sautéed plantains and black beans with a spicy sauce. Find recipe here.

9. Portobello Purple Potato Tacos

25 Vegan Tacos for 5 de Mayoveggiesdontbite.com

Portobello, purple potatoes, and red onions make the perfect combination. Find recipe here.

10. Bell Pepper Chickpea Tacos & Avocado Chile Sauce

25 Vegan Tacos for 5 de Mayo                         veggieinspiredjourney.com

Takes only 15 minutes to make! The sauce takes it to another level. Find recipe here.

11. Vegan Breakfast Tacos

25 Vegan Tacos for 5 de Mayo                           thymeandlove.com

Spiced tofu scramble with nopales. Find recipe here.

12. Sweet Potato & Potato Tacos with Tomatillo & Chipotle Sauce

25 Vegan Tacos for 5 de Mayo                        brownsugarandvanilla.com

Sautéed sweet potatoes and potatoes topped with a smoky tomatillo sauce. Find recipe here.

13. Roasted Cauliflower Tacos with Spicy Avocado Lime Crema

25 vegan tacos for 5 de mayo                                 theglowingfridge.com

Spiced roasted cauliflower with a cabbage slaw, white beans, and spicy avocado lime crema. Find recipe here.

14. Veggie Tacos

25 Vegan Tacos for 5 de Mayo                                   loveandlemons.com

Eggplant, bell peppers, summer squash, and a avocado and tomatillo salsa. Find recipe here.

15. Mushroom Garlic Tacos

25 Vegan Tacos for 5 de Mayo                        brownsugarandvanilla.com

Mushrooms sautéed in garlic with a splash of lime juice. Find recipe here.

16. Oven Roasted Seitan Tacos

25 Vegan Tacos for 5 de Mayothymeandlove.com

Seitan marinated in hibiscus flowers and roasted. Find recipe here.

17. Barbacoa Hearts of Palm Tacos

25 vegan tacos for 5 de mayo         forkandbeans.com

Hearts of palm in a roasted pasilla sauce and a sprinkle of lime juice. Find recipe here.

18. Lentil Mushroom Tacos

25 Vegan Tacos for 5 de Mayo                         veggieinspiredjourney.com

Tacos with “meaty” filling of sautéed mushrooms and lentils. Find recipe here.

19. Sweet Potato & Carrot Tinga Tacos

25 Vegan Tacos for 5 de Mayo                                                             dorastable.com

Shredded carrots and sweet potatoes cooked in a chipotle sauce. Find recipe here.

20. Beer Battered Tofu Tacos

25 Vegan Tacos for 5 de Mayo                                      ohmyveggies.com

Beer battered tofu topped with mango salsa and avocado slices. Find recipe here.

21. Nopales, Black Bean & Potato Taquitos

25 Vegan Tacos for 5 de Mayo                     veggiesdontbite.com

Baked taquitos topped with a smoky taco cream. Find recipe below. 

22. Potato and Roasted Poblano Tacos

25 Vegan Tacos for 5 de Mayo                                                         spiciefoodie.com

Potato and roasted poblano tacos on soft corn tortillas. Find recipe here.

23. Spinach & Chickpea Tacos

25 Vegan Tacos for 5 de Mayodorastable.com

Sautéed spinach, chickpeas, tomatoes, and garlic on warm corn tortillas. Find recipe here.

24. Crispy Potato Tacos

25 Vegan Tacos for 5 de Mayothymeandlove.com

Pan fried crispy tacos filled with potatoes and your favorite salsa. Find recipe here.

25. Mushroom Fajita Tacos

25 Vegan Tacos for 5 de Mayo                                                               dorastable.com

Sautéed mushrooms, onion, and peppers, topped with avocado and salsa. Find recipe here.

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Chickpea and Spinach Tacos

It has been a crazy two weeks. We went skiing for a couple of days and then helped some friends out by watching their 4 kids for the weekend! My husband is an avid skier and has been begging me for years to learn. I was reluctant, because I do not like the cold. Even with my hesitation I had a great time. I did fall on my butt a couple of times, but unfortunately we did not get a video of it.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The first day was great, I took a lesson and found out that I wasn’t too bad of a beginner skier. I didn’t fall once. I kind of got a little cocky and began to think that skiing wasn’t so hard after all. The following day my husband made sure that I was brought down back to earth, quite literally. He, like myself, is an over achiever. However, I like to take my time and do things at my own pace. He would rather fall and try, try again, until he gets it. We did a green run and he was surprised that I didn’t suck, so he said we should do another green run, that was supposedly the same as the one we did before. It was not. I ended up curled up in a ball crying. It was steeper that he had thought and I couldn’t stop. I ended up falling and sliding several feet in the snow. I got pretty scared, but after a couple of minutes I put my big girl panties on, got up and tried it again. Nobody has ever pushed me as hard as he does, which is great and scary at the same time.

family

family

family

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The day ended with a soak in the hotel hot tub and dinner and drinks with friends. I liked it so much that I am going to start saving now, and maybe next year we can go to Jackson Hole.

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.

The Recipe: Chickpea and Spinach Tacos

I’m still on a bit of a taco kick and these tacos are my favorite go-to quick lunch recipe. I always have chickpeas on hand for making hummus, and spinach for smoothies so it seemed only natural to put them together in a tortilla. It’s so easy it’s kind of silly to post a recipe for it, just sauté the spinach and garlic and add the chickpeas. Just like I mentioned before the quality of your tortillas matters a lot. Right now my favorite are the Tortilla Land uncooked corn tortillas. Serve on warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and  toasted pepitas for some crunch. Enjoy!

This recipe for chickpea and spinach tacos is my go-to easy lunch. Serve on warm corn tortillas, topped with cherry tomatoes, avocado, salsa, and pepitas.
5 from 1 vote
Print

Chickpea and Spinach Tacos

Cook Time 20 minutes
Total Time 20 minutes
Servings 3 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 3 cloves Garlic, minced
  • 8 oz. Spinach, cleaned, 1 bag
  • 1/8 cup Vegetable stock
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 Avocado, sliced
  • 1 pint Cherry tomatoes, sliced in half
  • ½ cup Pepitas, toasted
  • 9 Corn tortillas

Preparation

  1. Heat oil in a large sauté pan to medium heat. Add the garlic and cook for 1-2 minutes until the garlic begins to release its aroma.
  2. Add the spinach and the 1/8 of a cup of vegetable stock. Cover and let cook for 3 – 4 minutes until the spinach has wilted and cooked down.
  3. Add the chickpeas, stir, cook for 1 minute to ensure they are warm, and season with salt and pepper.
  4. Serve with warm corn tortillas and top with cherry tomatoes, avocado slices, your favorite salsa, and toasted pepitas for some crunch.

 

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Spicy Zucchini and Black Bean Tacos

I am going skiing for the first time! It’s not really my first time, but that one doesn’t count. I was thirteen, a tad pudgy, and not very balanced or graceful. For the life of me I could not figure out how to stop or slow down, and I kept knocking little kids over. This time might be better, I hope. I’m not looking forward to the cold though. Me and the cold are not friends. Give me a hot day, a margarita, some spicy zucchini and black bean tacos, a pool, and I’m set. I’ll try and get my husband to take a video of me falling on my butt, which I’m sure will happen, so you can laugh with me (at me).

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

Next month I will be going to the We All Grow Summit, a latina blogger conference. I am really excited about it, and I’m hoping to learn a lot, so I can grow the blog. I’m a bit nervous though, I’m not so good with the small talk in large group situations. I have to really push myself to interact, but once I get comfortable you won’t get me to be quiet. Do you have any tips for me?

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

Mexicans can make a taco out of anything. Tacos are very near and dear to our hearts and they have nothing to do with ground beef, taco seasoning, and a crispy shell. I will say, there are some weird tacos out there, like these ant larvae and egg tacos. I don’t think we are going to get to that level of weird here, but I definitely need more taco recipes.

The Recipe: Spicy Zucchini and Black Bean Tacos

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make. Simply sauté onion and garlic, then add the zucchini and the black beans. They are topped with a chile de arbol almond sauce, which gives this dish a decadent and creamy touch. Serve on warm corn tortillas. Enjoy!

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.

These spicy zucchini and black bean tacos are delicious, protein packed, and very easy to make.
5 from 1 vote
Print

Spicy Zucchini and Black Bean Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • ½ White Onion, thinly sliced
  • 3 cloves Garlic, minced
  • 2 Mexican zucchini, large, diced
  • 1 can (14.5 oz) Black beans, drained

Chile de Arbol Sauce:

  • 2 - 4 Chile de Arbol, dried
  • 1 cup Almonds, raw
  • ½ Onion, white, large
  • 3 cloves Garlic, unpeeled
  • 1 ½ cups Vegetable Stock, Warm
  • 2 tsp. White or champagne vinegar

Preparation

  1. Heat vegetable oil to medium heat in a large sauté pan. Add onion and sweat for 2-3 minutes or until the onion is tender and translucent.
  2. Add the garlic cloves and cook for 1 minute.
  3. Add the zucchini and cook until tender, about 3-4 minutes. Add the black beans and mix well. Let cook for 1 minute more. Season with salt and pepper.
  4. To make the sauce: heat a griddle, comal, or cast iron pan to medium-high heat. Toast chiles on each side until lightly toasted, about 30 seconds on each side. Remove from pan and set aside.
  5. Add the almonds to the pan and toast until golden, about 2 minutes. Remove from pan and set aside.
  6. Toast the onion, and the garlic until slightly charred, about 4 minutes on each side.
  7. Place the almonds, onion, garlic, and chiles in the blender. Add the warm vegetable stock and 2 tsp. of vinegar. Process until smooth. Season with salt and pepper. Sauce should be thick and creamy.

Chef's Notes

Chile de Arbol Sauce recipe adapted from Gran Cocina Latina

 

 

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