Adzukibeantacoburritofilling Recipes

"FAUXRIZO" TACO FILLING

Steps:

• Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet. Add the onions and saute until golden brown, about 5 minutes. Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking.
• In a small bowl, combine the paprika, cumin, granulated garlic, ancho chile powder, coriander, cayenne, oregano and cinnamon. Stir in 3 tablespoons water and the vinegar. Pour the spice mixture over the meat substitute and stir to completely combine. Add the corn. Continue to cook until the mixture is hot, 10 to 15 minutes. If it starts to stick, add a little more water, 1 tablespoon at a time. Season with salt and pepper prior to serving.
• Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices. Serve with lime wedges.
• Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper. Add the cabbage, jicama and cilantro and gently stir to combine. Taste and adjust the seasoning as needed.

MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)

Steps:

• Combine rice, water and seasonings in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
• Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.

VEGAN BEAN TACO FILLING

Steps:

• Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

ADZUKI BEAN TACO/BURRITO FILLING

Steps:

• Soak beans overnight in 4 cups water.
• Drain and rinse.
• In a large pot, sautee onions and garlic in oil.
• Add beans and 2-4 cups of water (enough to cover). Bring to a simmer.
• Add bouillon and bay leaf. Cook 1 hour, adding more water if necessary.
• Add taco seasoning and crushed red pepper. Cook an additional 30 minutes or until water is reduced.
• Remove bay leaf. Mash or blend about half the beans (I use an immersion blender) until the texture is similar to taco meat. Taste and stir in more seasonings if desired.

KALE AND ADZUKI BEANS

Steps:

• Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
• Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.