21 Feb Papas Tacos with Mole, Roasted Cumin Carrots, & Beer Braised Black Beans for Two
An elegant and lighter take on a Mexican spread, this vegetarian meal is perfect when you’re craving something south of the border without all the grease. And although it looks fancy, it is quite simple and can be made in under an hour. I like to use Sprouted Corn Tortillas to add some extra nutrition to the meal, but any variety works. You can easily make this Vegan by leaving out the cheese and substituting Earth Balance or EVOO for the butter. Enjoy!
Main: Papas Tacos with Mole, Avocado, and Quick Pickled Onions
Sides: Roasted Tri-Color Carrots with Cumin Seeds and Beer Braised Black Beans with Cilantro and Garlic
Roasted Tri-Color Carrots with Cumin Seeds
Yield: Serves 2
Time: 25 Minutes
1 Bunch of Tri-Colored Carrots, quartered lengthwise then cut in half
1 Tablespoon of Cumin Seeds
¼ Red Onion, Sliced into ¼ inch strips
2 Tablespoons of EVOO
1 Tablespoon of Morton’s Kosher Salt
Preheat Oven to 425
Toss all ingredients in a bowl then spread on a sheet pan (do not crowd the pan or carrots will steam and not roast)
Roast for about 20 minutes until carrots are brown and caramelized in spots and cumin is fragrant.
Serve and Enjoy!
Beer Braised Black Beans with Cilantro and Garlic
Yield: Serves 2
Time: 10 Minutes
1 Tablespoon of EVOO or butter
1 Clove of Garlic, peeled and thinly sliced
1 Can of black beans, rinsed and drained
½ Bottle or Can of your favorite beer
Juice from ½ Lime
Cilantro, loosely chopped to garnish
1/2 Tablespoon Kosher Salt
Heat a dutch oven, cast iron skillet, or frying pan on medium-high heat. Add EVOO and garlic and heat until garlic starts to turn golden brown. Add beans and salt and sautee for about 5 minutes, stirring, until pan gets dry. Add beer to deglaze the pan, stir, getting all the crusty pieces from the bottom of the pan. Add lime juice and finish with more salt to taste. Serve and garnish with cilantro.
Papas Tacos with Mole, Avocado, & Quick Pickled Onions
Yield: Serves 2
Time: 20 Minutes
1 Large Russet Potato
1 Tablespoon Butter
3/4 Cup Shredded Jack, Cheddar, or Queso Fresca
2 Tablespoons of Scallions, thinly sliced
3 Tablespoons of Kosher Salt
4 Corn tortillas
1 Avocado, sliced
Quick Picked Onions
1/2 Jar of Store Bought Mole, or make from scratch
Peel potato and cut into 1 inch slices. Boil a small pot of water with the salt. Cook potatoes until soft, about 10 minutes. Drain (but don’t rinse) potatoes and mash with a fork or potato masher, and while potatoes are still hot mix in scallions, cheese, and 1/2 Tablespoon butter.
Spread ¼ of the potato mixture onto warm tortillas and fold in half. Heat a griddle, cast iron skillet, or frying pan coated with ½ Tablespoon of butter on Medium-High heat, saute each side about 1 -2 minutes until slightly golden brown. Top with warm mole, fanned avocado slices, and pickled onions.
Quick Pickled Onions
Yield: ½ Cup
Time: 45 Minutes
½ Large Red Onion, very thinly sliced
½ Tablespoon Caster Sugar
¾ Tablespoon Kosher Salt
¼ Cup Red Wine Vinegar
Whisk salt, sugar, vinegar and 1/2 cup warm water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for at least ½ hour. Can be made 2 weeks ahead. Cover and chill. Drain onions before using.