TACOS WITH ROASTED VEGETABLES AND CHICKPEAS IN CHIPOTLE RANCHERA SALSA
These winter vegetables sweeten with roasting and contrast beautifully with the chipotle-spiked cooked tomato salsa. It's another easy do-ahead dish that can be reheated when the crowds are hungry.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Cover a large sheet pan with foil, and oil the foil. Place all of the vegetables except the onions in a large bowl, season with salt and pepper and toss with the olive oil until all of the vegetables are coated. Spread in an even layer on the prepared pan. Place in the top third of the oven and bake 20 minutes, stirring halfway through. Meanwhile, rinse the onion, drain on paper towels and toss with a teaspoon of olive oil.
- Add the onions to the vegetables and toss together. Turn the heat down to 375, move the baking pan to the middle rack and continue to bake until the vegetables are lightly browned on the edges and tender all the way through when pierced with a knife, about 10 to 15 minutes. Transfer to a bowl and add the chickpeas if using.
- Make the salsa while the vegetables are roasting. Preheat the broiler. Line a baking sheet with foil and place the onion on it. Broil 5 to 10 minutes, turning once, until charred. Remove from the heat and when cool enough to handle, cut in large dice and place in a blender with the tomatoes, serranos, garlic and chipotle. Purée until smooth.
- Heat the canola oil in a heavy saucepan or skillet over medium-high heat until a drop of the puree sizzles immediately on contact. Add the purée, season to taste with salt and cook, stirring often, until the sauce darkens and thickens, leaving a canal when you run the cooking spoon across the bottom of the pan, about 15 minutes. If you want a thinner sauce, thin out with water as needed. Remove from heat. Taste and adjust salt.
- Warm the tortillas. Stir some of the salsa (to taste) into the vegetables. Spoon onto the tortillas, sprinkle on the cheese and serve, with more salsa as desired.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 792 milligrams, Sugar 9 grams, TransFat 0 grams
CRUNCHY ROASTED CHICKPEA TACOS
Roasted chickpeas aren't just a fun snack, they make an excellent plant-based filling for tacos. The trick to getting them super crispy is to pat the chickpeas completely dry before seasoning. For the finishing touch, channel the flavors of falafel and drizzle the tacos with a spicy tahini sauce!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 6 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
- While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
- Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
- Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
- Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
- Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.
CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, low sodium soy sauce, chipotle chili powder, garlic powder, tortilla
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
- Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 58 grams, Fat 12 grams, Fiber 17 grams, Protein 20 grams, Sugar 10 grams
ROASTED-VEGETABLE TACOS
Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
- Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
- Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.
Nutrition Facts : Calories 215, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
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