24 weeks of Kanel, week 1: Crispy vegetarian tacos
Here is a perfect crispy recipe for your next Taco Tuesday.
Portions: 4
You will need the following ingredients:
- 3 tbsp. olive oil
- 1 onion, diced
- Salt
- 4 cloves of garlic
- 1 1/2 tsp Kanel green goddess spice
- 1 1/2 tsp chili powder
- 1 1/2 tsp paprika
- 1 cane 19 ounces (540 ml) black beans
- 1/2 cup (125 ml) vegetable broth
- 1 tablespoon of sweet Thai chili
- 2 tbsp. tomato paste
- Black pepper
- The juice of a lemon
- 4 tortillas
- 6 ounces of cheese of your choice.
Steps
- Preheat the oven to 450 F.
- Heat 1 tablespoon of olive oil in a pan.
- Add the onion and salt, and sauté for 3 to 4 minutes.
- Add the garlic cloves and cook for 30 seconds while mixing.
- Add the green goddess grocery store, chili powder and paprika.
- Cook for 1 to 2 minutes, mixing from time to time.
- Add the beans and cook for 1 to 2 minutes, mixing from time to time.
- Add the vegetable broth and simmer for 1 to 2 minutes.
- Crush the mixture with a potato masher.
- Add the mild Thai chili, tomato paste, pepper and lemon juice, continue cooking if necessary until consistency is desired.
- Wrap tortillas in damp paper towels, then microwave for 30 seconds.
- Spread 2 tablespoons of olive oil on a baking sheet.
- Place the tortillas.
- Divide the bean mixture from half of each tortilla.
- Spread the cheese.
- Close the tortillas.
- Brush with the olive oil that is on the plate.
- Bake for 8 minutes, turn and continue cooking for 8 minutes.
- Enjoy and subscribe!
Voici une recette croustillante parfaite pour votre prochain Taco Tuesday.
Portions: 4
Vous aurez besoin des ingrédients suivant:
- 3 c. à soupe d'huile d'olive
- 1 oignon, en dés
- Sel
- 4 gousses d'ail
- 1 1/2 c. à thé d'épice Déesse verte de Kanel
- 1 1/2 c. à thé de poudre de chili
- 1 1/2 c. à thé de paprika
- 1 canne de 19 onces (540 ml) d'haricots noirs
- 1/2 tasse (125 ml) de bouillon de légumes
- 1 c. à soupe de chili thaï doux
- 2 c. à soupe de pâte de tomates
- Poivre noir
- Le jus d'un citron
- 4 tortillas
- 6 onces de fromage de votre choix.
Étapes
- Préchauffer le four à 450 F.
- Faire chauffer 1 c. à soupe d'huile d'olive dans une poêle.
- Ajouter l'oignon et le sel, et faire sauté 3 à 4 minutes.
- Ajouter les gousses d'ail et cuire 30 secondes en mélangeant.
- Ajouter l'épicerie Déesse verte, la poudre de chili et le paprika.
- Cuire 1 à 2 minutes en mélangeant de temps en temps.
- Ajouter les haricots et cuire 1 à 2 minutes en mélangeant de temps en temps.
- Ajouter le bouillon de légumes et laisser mijoter 1 à 2 minutes.
- Écraser le mélange avec un pilon à patates.
- Ajouter le chili thaï doux, la pâte de tomates, le poivre et le jus de citron, poursuivre la cuisson au besoin jusqu'à la consistence voulut.
- Envelopper les tortillas dans des essuie-touts humide, puis faire chauffer au micro-onde 30 secondes.
- Étendre 2 c. à soupe d'huile d'olive dans une plaque à cuisson.
- Placer les tortillas.
- Ŕépartir le mélange d'haricots sur la moitié de chacune des tortillas.
- Répartir le fromage.
- Fermer les tortillas.
- Badigeonner avec l'huile d'olive qui est sur la plaque.
- Cuire au four 8 minutes, retourner et poursuivre la cuisson 8 minutes.
- Savourez et abonnez-vous!
#tacosrecipe #tacotuesday #tacorecipe #mexicanfoodrecipes #vegetarianfood
If you’ve ever tried making vegetarian tacos, you know the challenge lies in ensuring they’re both flavorful and have that satisfying crispy texture. This recipe nails it by incorporating Kanel’s Organic Green Goddess spice blend, which adds a unique herby depth that complements the smoky paprika and chili powder perfectly. In my experience, using canned black beans not only cuts down prep time but also lends a creamy texture when crushed properly with a potato masher. The addition of sweet Thai chili and tomato paste brings a subtle sweetness and tang that balances the spices. When preparing the tortillas, wrapping them in damp paper towels before microwaving keeps them pliable and prevents cracking during folding. Brushing the olive oil over the tortillas before baking is key to achieving that irresistible crisp. For cheese, I recommend using a blend of mozzarella and sharp cheddar for meltiness and sharp flavor, but feel free to customize according to your preference, such as vegan cheese alternatives for a dairy-free version. A tip for the perfect taco filling consistency: simmer until just thick enough, so it doesn’t leak out when biting, offering a clean and delightful eating experience. This recipe is great for meal prepping as well — you can assemble the tacos ahead and store them in the fridge, baking fresh when ready to serve. Overall, this crispy vegetarian taco recipe is a fantastic choice for anyone looking to create a delicious, crowd-pleasing meatless meal that’s packed with bold flavors and textures. Enjoy your next Taco Tuesday with this easy and satisfying dish!
