Sweet Potato and Black Bean Chili

I have been dying to write about this dish for days now, because it was so unbelievably delicious. Tart, savory, spicy, and oh so warm and wintery, it was the perfect pick-me-up during these cold, dark January nights. I adore Mexican food, and chili has always been a favorite of mine. The combination of lime, cilantro, and cumin just makes sense to me. However, it is rare for a recipe to catch my attention by bringing something new to the table, so to speak. This recipe, adapted from the most recent issue of Eating Well magazine, had just the twist I was looking for, namely sweet potato. Words can never convey how fulfilling and delicious this chili is, so I can only urge you to make it as soon as possible, so you’ll know just what I’m talking about.

2 tablespoons of olive oil
1 carrot diced
1 onion diced
1 sweet potato peeled and diced in 1” cubes
2 cloves garlic minced
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1 small can of diced tomatoes
2 small cans of black beans drained and rinsed
1 can vegetable stock
the juice of 1/2 lime
2 tablespoons cilantro chopped
salt and pepper to taste

Heat the olive oil in a large pot. Add the onion, carrots, and sweet potato and sauté until tender, about 5 minutes. Add the garlic and spices, and sauté for 1 minute. Add the tomatoes, black beans, and vegetable stock. Bring the pot to a boil, then simmer for 20 to 30 minutes, stirring occasionally. The chili is ready when the sweet potato is tender, and the soup is thickened. Add the lime and cilantro, and taste for salt and pepper. Serve immediately.

Brown Spanish Rice

This is the perfect side dish for tacos, enchiladas, quesadillas and burritos. It’s reminiscent of Spanish Rice-A-Roni, without the sodium bomb and processed ingredients. Because it’s brown rice, it takes almost an hour, so put this on first thing.

1/2 onion diced
1/2 red bell pepper diced
1 teaspoon olive oil
1 can diced tomatoes
1 cup brown rice
Water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste

Heat the olive oil in a small sauce pan. Add the onion and pepper and sauté until tender, about 5 minutes. Open the can of tomatoes and drain, reserving all the liquid. Add water to the tomato liquid until it reaches 2 cups combined. Add to the saucepan with the cumin and the chili powder, and bring to a boil. Add the rice and the tomatoes, and stir to combine. Bring to a boil, reduce heat, and simmer, covered, until the rice is tender, 45 to 50 minutes. When the rice is done, taste for salt and pepper. Continue to simmer until all the liquid is absorbed, if necessary. Serve immediately!

Winter Tacos

I love tacos. However, when I am trying to decide what to make for dinner, I always forget about tacos. Then, the next time I make them, I remember how much I LOVE tacos. Really, I should just make them more often.

Most of the time, when I make Mexican food, I make my own tortillas. It’s super easy, I swear! But, sometimes I just want a crispy taco shell that comes in a box from the grocery store. It’s all about what you put in your taco anyway. As the title implies, these are my winter tacos. My summer tacos are all about vine-ripened tomatoes, sweet corn, and homemade salsa with a dozen tomatillos. But, winter is not the best time for any of these ingredients. Instead, I turn to root vegetables, and the brightness of lime and cilantro. Accompanied by a Brown Spanish rice, this is the most colorful, and most delicious winter meal.

2 tablespoons olive oil
1 red bell pepper de-ribbed, seeded, and sliced into 1/4” strips
1 onion halved and sliced finely
1 carrot sliced diagonally into 1/4” slices
1 sweet potatoes halved and sliced into 1/4” slices
1 zucchini sliced into 1/4” slices
1 tablespoon chili powder
1 teaspoon ground cumin
1 can refried black beans
1 cup shredded purple cabbage
1 cup shredded carrots
1/4 cup cilantro chopped
Juice of 1/2 lime
Salt and pepper to taste

Heat the oven to 375º. Place all the vegetables in an oven proof dish in a single layer. Drizzle with olive oil, sprinkle with chili powder, cumin, salt, and pepper. Bake for 20 to 30 minutes or until all the vegetables are tender.

Combine the cabbage, shredded carrots and cilantro in a small bowl. Add the lime juice and a sprinkling of salt, and toss to combine.

Scoop the beans into a small sauce pan. Heat until smooth and warm.

Place the taco shells on a baking sheet and heat in the oven until hot to the touch, 2 to 3 minutes.

Spoon 2 to 3 tablespoons of black beans into a taco shell. Add 1/3 cup of the roasted vegetables. Top with the cabbage slaw for a crisp finish. I also added a fresh salsa from my local grocer. Try not to moan as you bite into these amazing tacos!

Best. Tacos. Ever.

As many of you know, I have not always been vegan. This is a relatively new change, and as such, I am continually bumping up against the walls of my old eating habits. Mexican food has long been a favorite of mine. I would wax poetic about El Patio’s chicken enchiladas to anyone who would listen. While living in Rome, I was blissfully happy on a diet of pasta twice a day, every day, with the single exception of Mexican food. I forced my family to take me to an exorbitant Mexican restaurant in Florence where the tacos were made with mozzarella cheese. It was totally worth it. On my first day back in the United States, I ate dinner at Chipotlé. This is all just a way of demonstrating my devotion to Mexican food. However, Mexican cuisine is dominated by its meats and cheeses: carne asada, barbacoa, carnitas, flame grilled pollo, queso fresco, jack, cheddar, cotija; what is a vegan girl to do?

So, one of my missions on this adventure has been to reclaim Mexican food for the vegans. One of the masters of Mexican cooking is Rick Bayliss, so it seemed only natural that I should turn to him for guidance in this endeavor. It was on his television show, “Mexico, One Plate at a Time” that I found real inspiration. He was demonstrating sauces, particularly a fire roasted tomato salsa, but the real genius came at the end. While he was puréeing the tomatoes, chiles, garlic and cilantro, he added a handful of peanuts. What was bright and fresh became rich and round. It is a kind of Mexican satay sauce. Bayliss recommended spooning it over cooked vegetables, so I took it one step further and made roasted vegetable tacos with fire roasted tomato peanut salsa. What makes these even more special are the home made tortillas. I know they sound daunting, but I promise it is as easy as making a batch of pancakes. 

From Scratch Corn Tortillas (These will change your life!)

2 cups Maseca (an instant corn masa flour)

1 ¼ cups water

¼ teaspoon salt

¼ teaspoon vegetable shortening

With electric beaters, or preferably a stand mixer, combine the flour and shortening in a large bowl and beat until mixed. Slowly begin to add the water. This quantity of water is just a guideline as the individual characteristics of your home, city, and time of year will impact the consistency of your dough. Dough should be smooth to the touch, not sticky. If it’s sticky add more flour. If it crumbles in your hand, more water.

Heat a griddle or frying pan on your stove. Roll spoonfuls of dough into balls. I have a tortilla press, but you can also flatten them with your standard rolling pin. When the pan is hot, toss on the dough. Cook for 2-3 minutes on each side. They may begin to brown and puff up, or not. These are all fine. Serve immediately, or keep warm in an oven set to 200º. They’re also good the next day, heated up in the oven, or on the griddle again.

Taco Filling

Use any kind of vegetables you want! I use carrots, bell peppers, onions, mushrooms, eggplant, zucchini, sweet potatoes. It changes every time I make them!

Olive oil

Salt and Pepper

Ground Cumin

Mexican Oregano

(Quantities will vary depending on how many vegetables you’re roasting; go for a pinch of each in each pan. You can always add more later)

Heat oven to 425º. Slice vegetables into desired size and shape. I find long, thin slices works best for the tacos. Place in one layer in a pan. Drizzle with olive oil. Add salt, pepper, cumin, and Mexican oregano. Toss until all pieces are coated with olive oil and seasoning. Bake for 30-40 minutes, or until vegetables are tender.

Fire Roasted Tomato Peanut Salsa

6 to 8 medium tomatoes (Alternatively you can use the canned fire roasted tomatoes)

2 jalapenos or 4 serranos

3 cloves garlic unpeeled

¼ cup white onion finely chopped

⅓ cup cilantro chopped

¼ cup roasted peanuts

Salt

The juice of 1 lime

Turn oven broiler on high. Place tomatoes on a covered sheet pan as close to the broiler as possible. Cook 5-6 minutes, or until they begin to blacken. Flip over and do the same on the other side. Meanwhile, cook chiles and garlic in a dry pan on medium high heat for about 15 minutes. Turn the chiles as they begin to blacken. When the tomatoes are done, remove the blackened skin and the cores. Add to the blender or food processor. When garlic is done, peel and add to the food processor. When the chiles are done, roughly chop them and add them to the processor. Blend until mostly smooth. Add the cilantro and peanuts and purée until smooth. Taste for salt. The required amount will vary depending on the peanuts. Add the lime juice and blend. Add the onions and mix briefly to retain some of the texture.

Finishing your tacos is entirely up to you. I added refried black beans and chopped fresh tomatoes. You can also try pinto beans, black beans or top them with a lime dressed shredded cabbage. The fun is in the flexibility, so make them your own!