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Meatless Mondays: Black Bean & Sweet Potato Taquitos

Black Bean & Sweet Potato Taquitos | Brewing Happiness




These black bean & sweet potato taquitos are sweet, salty, and spicy all rolled into one. It's a fun vegetarian take on this classic Mexican indulgence.
Author: Brewing Happiness
Recipe type: Not So Normal
Serves: 10-15 taquitos
INGREDIENTS
10-15 corn or flour tortillas (if your tortillas are thin, you may want to double them)
1½ cup grapeseed oil
1 can refried black beans (sub regular refried beans)
3 small sweet potatoes, peeled and chopped
½ cup light coconut milk
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
⅛ teaspoon cayenne
⅛ teaspoon pepper
1 yellow onion, sliced thin
1 tablespoon olive oil
Toppings:
1 cup greek (or coconut) yogurt
1 lime, juiced
¼ cup cilantro chopped
¼ teaspoon salt
2 teaspoons honey
pumpkin seeds
salsa verde
cilantro
INSTRUCTIONS
Bring a large pot of water to a boil. Add in your peeled and chopped potatoes. Continue to boil for 25 minutes.
While your sweet potatoes are cooking, heat a skillet over medium heat with 1 tablespoon olive oil. Add in your thinly sliced onion and sauté for about 10 minutes, or until nice and soft. Take off heat and set aside.
After 25 minutes, drain water and transfer sweet potatoes to a blender or food processor. Add coconut milk, chili powder, smoked paprika, salt, cayenne and pepper to the blender or food processor and blend until smooth. Set aside.
Open your can of refried black beans and begin assembling your taquitos by spreading a THIN layer of black beans, sweet potato puree and a sprinkle of cooked onions in the middle. Roll into a thin cylinder shape and hold closed with a tooth pick. Do this for all 10-15 of your taquitos.
Heat a large pan over medium heat with 1½ cups grapeseed oil (or other frying oil). Once hot add in each taquito, cooking on each side for 30-60 seconds or until golden brown. Transfer to a paper towel to drain excess oil.
Remove tooth pick and top with salsa verde, pumpkin seeds, and cilantro.
Gently blend together your greek yogurt, lime juice, cilantro and salt. (DO NOT OVER BLEND.)
Pour over the top, and EAT UP.

Something a little easier

You could probably get away with using vegetable oil in place of lard or bacon grease and vegetable broth in place of Chicken broth.

America's Test Kitchen easy Refried beans



Makes 3 cups
1/2 cup chicken broth
2 (15.5 ounces each) cans pinto beans , drained and rinsed
1 tablespoon bacon grease or lard
1 small onion , chopped fine (about 3/4 cup)
1 jalapeño chile , seeds and ribs removed, chile minced
1/4 teaspoon table salt
3 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)

Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
Heat oil in 12-inch nonstick skillet over medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.




I have eaten this a lot when growing up.

ABC pasta

1 7oz bag of La Moderna abc pasta http://ecx.images-amazon.com/images/I/51TFkOqz2UL.jpg
1 15 Oz can of petite diced tomatoes
bacon grease(enough to fry the pasta)I have made this using olive oil
1/4 cup of finely diced onion or dehydrated onion.

1. fry the pasta in bacon grease in a pan
2.once the pasta is golden brown add the can of tomatoes including the juice
3.fill the can up with water and add it to the pan.
4.add the onion.
5.salt and pepper to taste.
6.bring to a boil. turn the heat down to low, put a lid on the pan and simmer for 15 minutes or until done.
 
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cacio e pepe
Pasta with Pecorino Cheese
and Black Pepper


1/2 cup pecorino romano cheese, freshly grated
black pepper, freshly grated from the mill
1 lb (450 g) spaghetti
salt



Mix the grated pecorino romano cheese and a very generous quantity of black pepper freshly grated from the mill in a bowl.

Cook the spaghetti in abundantly salted water following manufacturer’s instructions, tasting for readiness from time to time. Before draining, reserve about 1/2 cup of the pasta boiling water.



When the spaghetti is al dente (firm but not too soft or overcooked). drain the pasta into a colander, without shaking it too much, to keep the pasta moist.

Pour the pasta into a bowl, top with the cheese, and toss.

Add 1 or more tablespoon of the reserved cooking water. Toss thoroughly. Serve at once.




Spaghetti Aglio e Olio
(with Garlic and Oil)
Family Secrets #51: Spaghetti Aglio e Olio (with garlic and oil)
Serves four

1 lb. dried long pasta

1/2 cup olive oil

4 medium garlic cloves

Paprika

1 tsp. salt

Freshly ground black pepper

Red pepper flakes

1 or 2 Tblsp. minced fresh herbs such as parsley, fresh oregano or a mixture (optional)

Freshly grated Parmesan (pass separately)

Bring a large pot of salted water to the boil. Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water. While the pasta is cooking, gently warm the olive oil in a large sauté pan, add the garlic either slivered or minced and heat just until the garlic turns golden. If you are using the red pepper flakes, add them here. Remove garlic or not according to your taste. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated. If the pasta seems dry add dribbles of the pasta water. Add herbs and just heat through. Serve immediately with a good grind of black pepper, and pass the grated cheese at table.



Black beans
Black Beans Recipe - Allrecipes.com

2 cups dry black beans, soaked overnight
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, chopped
2 bay leaves
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup white cooking wine
1/4 cup distilled white vinegar
1/4 cup olive oil

Directions

1. In a medium stockpot over medium-high heat, cover beans with water and cook with onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Boil until beans are tender, about 1 hour. Add water as necessary so that the beans don't dry out or scorch.
2. When beans are cooked, stir in wine, vinegar and oil.(I added the wine during the cooking.)


Spaghetti alla carrettiera


1/2 cup fresh basil leaves, washed and shredded fine.
1 14-oz can Italian plum tomatoes (or crushed), drained and chopped - or use fresh tomatoes peeled and seeded.
4 - 5 cloves garlic, peeled and finely chopped
3 T olive oil
salt and freshly ground black pepper
1 lb spaghetti or spaghettini
6 quarts water

Set the pasta water to boil.

Shred the basil by hand. Do not use a knife as it will bruise the basil.Heat the olive oil in a pan over medium heat.Add the garlic and sauté for 1 or 2 minutes. Do not brown. (for a different taste, do not saute the chopped garlic but add with the tomatoes and basil, next step)Add the tomatoes, and the basil and continue cooking for 10 to 15 minutes stirring occasionally with a wooden spoon making sure the sauce does not dry out. Add a tiny bit of water from the pasta cooking water if needed.Check for seasoning and add salt and pepper to taste.Meanwhile cook the pasta.Drain pasta, and place in a warm bowl or, pour directly into pan in which sauce is cooking, (if it is large enough to hold all).Mix well and serve.Hint: For a bit of zing add a tiny piece of chili pepper or some red pepper flakes
 
Militant Vegan, we really do get it, and can I just say that threads like this are a big improvement on your constant preaching and hijacking of other topics, which frankly do nothing to get your message across. This is much better.

I'm a carnivore but I can enjoy veggie food. My favourite vegan recipe:

Spaghetti and Butter Bean Casserole

Half pound (quarter kilo) wholemeal spaghetti
4oz (100g) butter beans or other LARGE white beans
1 large onion
2 - 4 cloves garlic according to preference
1 red pepper
4 tablespoons olive oil
1 medium size can tomatoes
1 small can tomato purée
Half teaspoon raw cane sugar
Half teaspoon oregano
Half teaspoon thyme
2 tablespoons chopped parsley
4 oz (100g) wholemeal breadcrumbs
3oz (75g) margarine or butter substitute (butter if you're not vegan)

1. Cover the butter beans with water and soak overnight.

2. Drain and cook soaked butter beans in fresh water until tender (minimum 1 hour). Cook spaghetti in boiling salted water until just tender.

3. Chop the onion, garlic and red pepper finely, sauté in olive oil until soft not brown.

4. Liquidize the tomatoes and add them to the saucepan along with the tomato purée, sugar and herbs. Mix well, simmer over a low heat for about 20 mins.

5. Layer the spaghetti, cooked butter beans and tomato sauce in a greased casserole dish.

6. Melt the margarine and stir in the breadcrumbs.

7. Top the casserole with the breadcrumbs and bake for 45 mins. in a moderate oven 180°C (350°F, gas mark 4)

Serve with salad of your choice. Serves 4.
 
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