Tag Archives: spicy

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas

21 Feb

Happy Taco Tuesday! Chris and I love going out for tacos as much as anyone. A local chain of restaurants celebrates both Taco Tuesday AND Taco Thursday, so we’re pretty spoiled – hard to beat cheap and tasty tacos, paired with $2 Mexican import draft beers! But, this can be rather unhealthy, which is why I also love making taco dinners at home.

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 Greek 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

recipe-redux-linky-logo

Creamy Black Bean and Carrot Ribbon Salad

21 Jul

Food prep has never been my strong suit. I’m great at planning out food for the day ahead, or bigger weekend events. But a whole week’s worth of meals? Nah, I’ll figure it out later.

But this week it’s going to climb up to 97 degrees here, and without A/C at home, food prep has become invaluable. The last thing I want to do is turn on the oven or even a burner on the stove, and generate added heat in our house.

And that heat is where I drew inspiration for this month’s Recipe Redux theme: get your fruits and veggies in shape! We’ve been challenged to present a recipe featuring a creative way to serve produce. I’ve recently been loving carrot ribbons, or shaved carrot. They’re a great way to get in that kerotene-rich vegetable in a super crunchy and fun way. I’ve put them in wraps and sandwiches, and now, beneath a creamy black bean salad!

Creamy Black Bean & Carrot Ribbon Salad | xtinaluvspink.wordpress.com

This salad is the perfect hot-weather meal! It’s cold and creamy and doesn’t require any heat at all. Chop, mix, shave and serve and you have a complete meal that’s packed with protein and fiber, without the need to bring anything to boil or bake at 375 for an hour. I’ll save those recipes for when it cools off 🙂

Even better: make this ahead of time to let the flavors deepen and meld together. Simply shave your carrots when you want to eat this salad, and you’re ready to go! Make a big batch of it and repurpose throughout the week. You could totally add an egg or avocado slices or just pair with more veggies! We enjoyed this while at an outdoor musical festival in one of the local neighborhoods: Chill on the Hill.

Creamy Black Bean & Carrot Ribbon Salad | xtinaluvspink.wordpress.com

How do you manage meals during hot weather? I’d love to know your tricks & tips!

Creamy Black Bean & Carrot Ribbon Salad

Serves 4

  • 1 C plain Greek yogurt
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • ¼ tsp garlic powder
  • Sea salt and black pepper, to taste
  • 1 can black beans, rinsed and drained
  • 3 stalks celery, diced1 large jalapeno, seeds removed and diced
  • 2 tbsp chives, chopped
  • 3-4 large whole carrots, peeled

In a large bowl, mix together the dressing ingredients. Add in the black beans, celery, jalapeno and chives. Stir to coat. Cover and refrigerate until ready to eat – either the same day, or within 5 days.

Using a vegetable peeler, shave your peeled carrots to create long, thin ribbons. You could also use a spiralizer.

Cut the carrot ribbons in half so they’re not too long. Layer in the bottom of your bowls and top with the prepared, chilled salad.

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.)

Spicy Vegan Tempeh Fajitas

29 Jun

I received free product from True Made Foods and am eligible to win prizes associated with the contest. I was not compensated for my time. All opinions are my own.

Cookouts are a great time to fire up the grill, throw on some burgers and corn cobs, and slice open a watermelon for dessert. But they also present the perfect opportunity to get a bit more culinarily creative.

Think outside the burger (heehee) with some fajitas! My dad’s grill is pretty massive and therefore equipped with a side burner, perfect for a pan. He’d always throw in some veggies to cook along with the main dish, such as onions, peppers, mushrooms, and corn.

Spicy Vegan Tempeh Fajitas | xtinaluvspink.wordpress.com

This idea stems directly from that (thanks, dad!). These simple, flavor-packed fajitas can be made on the stovetop or on a grill’s side burner. They’re fresh and spicy at the same time, thanks to Veracha sauce. True Made Foods provided me with a lovely three-pack of their veggie-filled sauces. Yep, they make sauces out of REAL ingredients, with half the added sugar of leading brands. The spicy veracha sauce is sweet, smoky and all sorts of spicy, which makes it the perfect condiment to fajitas.

Speaking of, have you entered the #CookoutWeek giveaway yet? One lucky winner will get a prize pack of goodies valued at $300! Maybe it’ll be you!

Spicy Vegan Tempeh Fajitas | xtinaluvspink.wordpress.com

 

Spicy Vegan Tempeh Fajitas 

Serves 4

  • 1 tbsp olive oil
  • 1 medium onion, sliced thinly
  • 2 bell peppers, different colors, sliced thinly
  • 1 package tempeh, halved lengthwise and sliced thinly
  • 1/3 C veracha sauce
  • 2 tbsp honey (or maple syrup if strictly vegan)
  • ½ tbsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 4 10” multigrain or 8 small corn tortillas
  • To serve: shredded cheese, plain Greek yogurt, salsa, shredded lettuce, chopped tomato, fresh cilantro, sliced green onion

In a large cast iron skillet, heat olive oil over medium-high. Saute sliced onion and peppers for 5-7 minutes. Stir in the tempeh and cook another 3-5 minutes.

In a small bowl, mix together the veracha sauce, honey and seasonings. Pour over the fajita mix and stir to coat. Cook another minute or two to warm the sauce through.

Serve fajitas in one large or two small tortillas per person. Top with shredded cheese, plain Greek yogurt, salsa, shredded lettuce, chopped tomato, fresh cilantro and/or sliced green onion as desired. Enjoy with a cold beer!

Spicy Vegan Tempeh Fajitas | xtinaluvspink.wordpress.com

Spicy Black Bean Balls with Chipotle Pasta Sauce

30 Mar

What’s more comforting before a run (or after one!) than a hearty bowl of pasta? Filling carbs, flavorful sauce and delicious balls of goodness to top it all off is clearly one of the best ways to get your nutrients the night before a big run, or following a training run.

Spicy Black Bean Balls with Chipotle Pasta Sauce | xtinaluvspink.wordpress.com

This dish takes it to the next level. If you can handle a bit of spice, the combination of chipotle peppers and green chili peppers in this meal is just for you! And it’s so easy, too. Boil pasta, blend & heat the sauce, and puree & cook the black bean balls. Voila, dinner is served!

Spicy Black Bean Balls with Chipotle Pasta Sauce | xtinaluvspink.wordpress.com

Yeah, that’s right: black bean balls. These faux meatballs combine black beans and canned green chili peppers for a protein and fiber-filled treat with a hint of spice.

Looking for a run to require such a tasty dinner? There’s a new virtual run coming up, with the theme of Disney’s Incredibles! These virtual runs are great to sprinkle into your training plan, or just for the fun of it, and a cool medal. Registration for this one ends April 15. Use the code SAVE10 for 10% off registration on the Level Up Virtual Runs site!

Spicy Black Bean Balls with Chipotle Pasta Sauce | xtinaluvspink.wordpress.com

Get cooking, hit the road for this awesome virtual run, and you’ll be happier and healthier all around!

Spicy Black Bean Balls with Chipotle Pasta Sauce

Serves 2

  • 4 oz linguine
  • 1 tsp olive oil
  • 1 15 oz can chopped tomatoes
  • 2 chipotle peppers in adobo sauce
  • 1 15 oz can black beans, rinsed and drained (or 1-1/4 cup cooked black beans)
  • 1/2 can green chili peppers
  • 1/3 C ground oats (or breadcrumbs)
  • 1 egg

Bring a pot of salted water to boil for the pasta. Cook to aldente, according to package instructions.

Meanwhile, make the tomato sauce. Puree the canned tomatoes with the chipotle peppers and a few teaspoons of the adobo sauce. Taste and adjust to your desired spice level. Heat a saucepan over medium and drizzle in a teaspoon of olive oil. Pour in the chipotle tomato sauce, stir, and let heat through and bubble slightly, uncovered, while you cook the spicy black bean balls. Once the pasta is cooked and drained, add to the warm sauce and toss to coat. Let sit on the burner on low heat until the black bean balls are cooked.

While the pasta and sauce cook, make the black bean balls. To the bowl of your food processor, add the beans, chili peppers, ground oats and egg. Pulse until the beans are just combined and the mixture starts to come together. You want to retain some of the texture of the beans in this.

Heat a frying pan over medium high and spray with PAM. Use a large spoon and your hands or cookie scoop to form the black bean balls, about 2” in diameter. Carefully place them in the heated pan, starting at the point farthest from you, and adding balls in a clockwise order until all the mix is used up. You should get 8 black bean balls. Doing this makes it much easier to remember which ones you’ve flipped and when! Flip the balls over after a couple minutes and continue cooking.

Serve the sauce-covered pasta onto plates. Top with 2-3 black bean balls. Serve with shredded cheese, if desired. Let any leftovers cool completely before storing in a covered container in the fridge, up to 3 days.

image

Welcome to Meatless Monday with Deborah (Confessions of a Mother Runner) & Sarah (A Whisk & Two Wands)

Please follow our easy rules:

1. Share your Meatless Recipes on the linkup (limit 2 per person).  The linkup will be open all week!

2. Please add our button using the image above to your post and link back to both of us in your post. 

3. Please visit other blogs & share the love.

Red Eggs and Black Bean Frittata

24 Feb

This is also known as “there’s nothing in the fridge but I’m hungry after my run.” A weekend up north meant that our fridge was pretty barren. But a run with my running group meant that I needed protein, and not in the form of a cold protein shake (it was 30 degrees out!).

Our weekend included trips to several breweries 🙂

So, with a couple eggs, some spicy ingredients, and the always-stocked canned black beans, I whipped up this filling, tasty and healthy frittata. The “red” eggs get their color from hot pepper paste, and the black beans replace the ham in the classic Dr. Seuss combo Green Eggs & Ham. Cute, right?

Red Eggs and Black Bean Frittata | xtinaluvspink.wordpress.com

The beauty of this recipe is how it cooks up. A little prep work and stovetop cooking, and then you can transfer it to the oven to finish. I normally enjoy a hot shower while dinner bakes, so that I’m clean, warm and relaxed to properly enjoy my post-run meal. How do you warm up and refuel after hitting the pavement in cold weather?

Red Eggs and Black Bean Frittata

Serves 3

  • 1 tsp olive oil
  • 1 can black beans, rinsed and drained
  • 5 eggs
  • 5 tbsp milk
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1 tbsp Panca Hot Pepper Paste
  • salsa and plain Greek yogurt, to serve

Preheat oven to 375.

Heat the oil in an oven-proof skillet over medium-high. Cook the black beans 5 minutes.

In a bowl, whisk together the eggs, milk, spices and pepper paste. Use more or less of the hot pepper paste as your tastes desire.

Spread the beans in an even layer on the bottom of the pan. Slowly pour in the egg mixture. Cook on medium for 5 minutes to begin developing a crust.

Transfer skillet to the middle rack of the preheated oven. Bake for 15 minutes, or until it begins to puff up on top. Bake for 15 minutes, or until it begins to puff up on top.

Remove (carefully!) and let cool a couple minutes before cutting into 6 wedges.

To serve, layer one wedge on a plate, spread on the salsa, layer a second wedge, and then dollop with plain Greek yogurt.

Leftovers? Let the rest cool completely and store in an airtight container, up to 3 days. This totally works as a quick re-heat breakfast during the week

Red Eggs and Black Bean Frittata | xtinaluvspink.wordpress.com

%d bloggers like this: