Tag Archives: chorizo

Chipotle Pumpkin Vegan Chorizo Enchiladas

14 Nov

Happy winter running season! It might only be November, but the race season is over, the temps have dropped drastically, and I’m already planning next year’s race schedule.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

But there is so much running to do over the next few months, and that calls for a comforting, protein-packed meal to carry us through.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

New shoes! Instantly in love with these Brooks Launch 4 kicks.

These enchiladas are full of flavor and nutrients. Wrapped in Toufayan’s whole wheat wraps, they combine freshly-roasted pumpkin with spiced soy chorizo for a hearty meal that will heat you up after any chilly run. The chipotle enchilada sauce is a breeze to make and elevates these to another level entirely.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com

Chipotle Pumpkin Vegan Chorizo Enchiladas

Serves 5

  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 C cooked, cubed pumpkin
  • 1 package soy chorizo (I like Trader Joe’s brand)
  • 5 large sprouted grain wraps or tortillas
  • Raw or roasted pepitas

Enchilada Sauce

  • 1 15 oz can diced tomatoes
  • 1/2 tbsp olive oil
  • 2 tbsp hot water
  • 3 chipotle peppers in adobo sauce + 2 tbsp of the adobo sauce
  • 1 tbsp paprika
  • 1 tsp oregano
  • 1 tsp fresh black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp sea salt

Preheat oven to 350. Grease a 9×13 glass baking dish and set aside.

Heat coconut oil in a saute pan and cook the onion, pepper, and pumpkin 5-7 minutes. Add in the soy chorizo and cook another 5 minutes.

To make the sauce, use your blender to puree all sauce ingredients together until completely smooth.

To assemble the enchiladas, spoon about 1/4 cup of the sauce over the bottom of the greased glass dish. Scoop 1/5th of the cooked veggies into the center of a tortilla. Wrap up and place seam-side down into the dish. Repeat with the remaining veggies and tortillas. Pour the rest of the sauce over the enchiladas.

Cover with foil and bake at 350 for 10 minutes. Remove foil and return the dish to the oven for another 5 minutes.

Chipotle Pumpkin Vegan Chorizo Enchiladas | xtinaluvspink.wordpress.com


Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas

21 Feb

Happy Taco Tuesday! The Recipe Redux challenge this month is to develop a healthy, creative take on the taco. It doesn’t get much healthier than making everything from scratch – right down to the tortillas!

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

If you’ve never made corn tortillas at home, don’t be afraid! They’re actually really easy and taste SO MUCH BETTER than store-bought corn tortillas which, let’s be honest, taste like nothing. Buy a bag of Masa Harina at almost any grocery store (it’s cheap) and make a fresh batch of tortillas to go with these tacos! If you’re tight on time, it’s fine to use store-bought, but you’ll be doing your taste buds a disservice.

The filling of these tacos is simple and just a bit spicy – soy chorizo is heated up with some frozen corn for a high-protein filling that tastes amazing. Finally, these tacos are drizzled with a charred jalapeño yogurt sauce for a creamy, cool element.

Tacos that are made from scratch, are high protein and taste amazing really do make for an amazing Taco Tuesday. But I won’t tell if you make these any other day of the week 🙂 Tell me – how do YOU taco?

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas

Serves 4

  • 1 large jalapeño
  • 1 C plain nondairy yogurt
  • 1/4 tsp sea salt
  • 1 tbsp honey
  • 1-2/3 C Masa Harina
  • 2/3 hot water
  • 1/2 tsp sea salt
  • 1/2 lime, juiced
  • 1 package soy chorizo, thawed – I love Trader Joe’s brand
  • 3/4 C frozen corn kernels

To make the tortillas, mix the Masa Harina with the hot water, remaining sea salt and juice of one lime. Stir to combine completely. Turn out onto a clean work surface and knead with your hands until the dough is smooth and no longer sticky. Return dough to the bowl and cover with a towel. Set aside to rest while you make the yogurt sauce.

Wash the jalapeño and slide a fork into the top (stem side). Carefully hold the pepper over an open flame on your stovetop. Alternatively, you could use the broiler if you have an electric oven. Keep turning the pepper until it’s mostly blackened, making sure it doesn’t catch fire.

Turn off the flame and run the pepper under water, scraping off the blackened skin with the blade of a knife. Transfer to a cutting board and cut off the stem. Slice it in half lengthwise and remove the seeds and ribs. Put the charred pepper halves into a small food processor with the yogurt, 1/4 tsp sea salt and honey. Puree until smooth and creamy. Transfer to a jar or bowl and refrigerate until serving.

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

Now you can make the tortillas! Cut a freezer zip-top bag down the sides so it folds open. Heat a cast iron skillet over medium-high on the stove. Use your hands to roll the dough into balls the size of a ping pong ball. Place a ball of dough between the cut-open plastic bag and use a rolling pin to flatten the dough into a round tortilla. Place the tortilla into the hot skillet (no oil necessary) and cook for 1-2 minutes on each side, being careful not to let it burn. Remove with a fork and place on a plate beneath a warm, damp towel. Repeat this process of rolling out the dough and cooking it until all the tortillas have been made. (For more detailed instructions, check out The Kitchn.)

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

In the same hot skillet, cook the thawed chorizo with the corn, about 5 minutes.

To assemble the tacos, place three tortillas on each plate. Spoon the chorizo filling into the center of each tortilla. Spoon or drizzle on the jalapeño yogurt sauce. Enjoy with a refreshing drink!

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com


Chorizo Pasta Frittata

22 Dec

I have tons of cookbooks. They’re gorgeous with their professional photos, glossy pages, and idealistic recipes. But where do I find most of my inspiration? The internet, of course! It’s so easy to search for an idea, find a great base recipe, and go to town. But sometimes, a book is the way to go. And for this month’s Recipe Redux challenge, we were tasked with reduxing a recipe from the nearest cookbook, on page 54 (or 154) in honor of this being the 54th month of this blogging community!

The cookbook on the top of my stack happened to be The Complete America’s Test Kitchen TV Show Cookbook from 2001-2015, a birthday/Christmas gift from a friend last year. And on page 54 shined a beautiful pasta frittata recipe. Hmm, two of my favorite things in one dish? Yes please! But oh, it was filled with meat, fat and salt, and made for 6-8 people, when I only have myself and Chris to feed on a daily basis.

Chorizo Pasta Frittata | xtinaluvspink.wordpress.com

A few modifications led to a wonderful frittata, flavored with soy chorizo and bell pepper, crusted with crispy pasta. It’s a complete meal, as it’s full of fiber and protein. Make this wholesome, quick dinner on any weeknight for a meal that’s sure to please!

Chorizo Pasta Frittata, adapted from the recipe for Pasta Frittata, page 54, The Complete America’s Test Kitchen TV Show Cookbook from 2001-2015

Serves 2-3

  • 1 tbsp coconut oil
  • 1 bell pepper, chopped
  • 1 tube soy chorizo, thawed
  • 4 eggs
  • ¼ C shredded cheddar (I prefer 5-year aged)
  • 1 tbsp dried parsley
  • 1 tbsp olive oil
  • 3 oz whole wheat spaghetti or angel hair pasta, broken in half
  • 1-1/2 C water
  • 1 tbsp olive oil
  • ¼ tsp salt

Heat coconut oil in a large non-stick skillet over medium high. Cook the bell pepper until tender, about 5 minutes. Then add in the chorizo and cook through, another 5 minutes.

Meanwhile, whisk together the eggs, cheddar, parsley, 1 tbsp olive oil and salt & pepper in a medium bowl.

Once chorizo-pepper mixture is cooked, transfer it to the bowl with the egg mixture. Wipe out the skillet with a paper towel and return to the heat.

With the skillet over high heat this time, add in the pasta, water, olive oil and salt. Cover and bring to a boil.

Chorizo Pasta Frittata | xtinaluvspink.wordpress.com

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 

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