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Wednesday, March 19, 2014

Creamy Corn Tacos with Garlic Black Beans and Sriracha Cashew Cream




 If you need a new idea for Meatless Monday, here it is.  My husband asked for tacos the other night, he probably meant the standard ground beef and cheese version, but I had my own ideas.  I love to watch meat eaters taste a meatless version of their favorite dish and be pleasantly surprised.  Because when you only have vegetables and beans to work with, you have to step it up in the flavor department.  The result, at least in my opinion, is that the dish has more flavor than the original.  And apparently it's my husband's opinion, as he declared these "fantastic."

*These can easily be made vegan by simply omitting the feta cheese.
*If you are not vegan and do not have access to raw cashews, use a little cream cheese in place of the cashews when you blend the corn. 
*If you like extra crunchy tacos, use hard shell corn tacos.  Just heat in the oven and stuff with the finished ingredients. 





INGREDIENTS:
Soft corn tortillas
feta cheese
cilantro
green onion
shredded cabbage or baby spinach leaves (optional)

Creamy Corn Filling:
1/2 cup raw cashews (soaked in 1 cup of hot water)
1 1/2 cups frozen corn kernels
3 Tbsp. green chiles (Hatch canned chopped chiles)
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
sriracha hot sauce

Garlic Black Beans:
3 cloves of garlic
1 15 oz. can black beans (rinsed and drained)
turmeric
juice of 1/2 lime
1/3 cup salsa

1.  Soak the cashews in the hot water for 20 minutes.  Add the frozen corn to a large sauté pan, cook over medium heat.  Add the green chiles, cook for about 5 minutes, until the corn is slightly dry and crispy.  Add the chili powder, salt, and cumin.  Rinse and drain the cashews and add to a Vitamix or food processor.  Add 1 cup of the cooked corn to the Vitamix, and 1/4 cup of water.  Blend until smooth.  If you're having a hard time getting it to blend, add a tablespoon (or more) of water.  Scrape back into the sauté pan with the remaining corn, and mix well.  Stir in 1 tablespoon sriracha and season generously to taste with salt and pepper.  (If serving these to kids, set aside 1/2 cup of corn mixture, and then add slightly less than a tablespoon of sriracha.)

2.  Finely chop the garlic cloves and sprinkle with salt.  Using the side of a large knife, smear the salt and garlic together until it forms a paste.  The salt helps break down the chunks of garlic and create the paste.  In another large sauté pan, heat a tiny bit of coconut oil and 1 tsp of water.  Add the garlic and cook for 2 minutes over medium heat.  Add the beans, and cook over medium-high heat until most of the liquid is absorbed.  Gently smash the beans down with a fork as you go.  (This keeps them from rolling out of the tacos.)  Mix in the salsa and lime juice, season with a tiny bit of salt and turmeric, scrape mixture into another bowl, and set aside.  Wipe out the sauté pan (you may need to wash it).

3.  Spray the clean pan with cooking spray.  Over medium heat, add 2 tortillas to pan.  After 30 seconds, flip them over and begin filling.  On half of the tortilla only, add 1 tablespoon each of the beans and the corn mixtures.  Top with a tiny bit of feta cheese, chopped green onion, cilantro, and shredded cabbage or baby spinach (if using).  Carefully fold the other half of the tortilla over, pressing down only slightly until it sticks.  Don't press it down too hard or the filling will squeeze out.  Place one hand on top of the taco, and using a spatula, flip towards the fold, not the open side.  Cook until crispy on both sides. 

4 comments:

  1. Can you please come to my house and make these for me? They look delicious!!!!

    ReplyDelete
  2. Yes, I'll be right over! Thank you! Btw they're super quick and easy:)

    ReplyDelete
  3. No surprise...these were awesome!

    ReplyDelete
  4. Thank you so much, glad you enjoyed them!

    ReplyDelete