Tuesday, May 13, 2014

Chickpea and Kale Mole Tacos with Mexican Corn



How would you like a tasty, simple weeknight dinner recipe?  How would you like it if it were tacos.  As anyone who has been following this blog for awhile knows, Josh and I eat a lot of tacos.  When Cinco de Mayo popped up on the calendar, I exclaimed loudly, "We must have a taco night!" and Josh agreed.

At some point, I'm going to catalog all the recipes I have posted on here, and I'm willing to bet that a huge number of them are tacos.  These, however, are special.  They're made with mole, they're super easy, and they're relatively healthy.  Plus, we tried our hand at oven roasting corn, only to realize it's about the easiest thing ever.

Of course, these tacos would be even better if you took the time to make a real, from scratch mole.  I don't, however, have time for that on a week night, so in a pinch, the store bought stuff works just great.


Chickpea and Kale Mole Tacos

Ingredients:
2 (15 oz) cans organic chickpeas, rinsed and drained
1 head dino kale (regular kale would work fine)
3 tbs mole
2 tsp olive oil
2 cups vegetable stock
1 diced jalapeno
4 corn tortillas
to top:
fresh cilantro
lime wedges
avocado crema (see below)


  • In a large pan, heat olive oil on medium high heat.
  • Add rinsed and drained chickpeas and jalapeno and saute for 5 minutes.
  • Add chopped kale and cook down for 5 minutes.
  • In a blender, combine mole and 1 cup vegetable stock.  Add to pan.
  • Cook down for pan in 20 minutes, adding the additional 1 cup of vegetable stock as needed for sauce thickness.
  • To assemble, warm corn tortillas and top with tacos, crema and cilantro.  May also add a base of re-fried black beans if desired.









Avocado Crema

Ingredients:
1/2 cup soaked raw cashews
1/2 avocado
1 tbs apple cider vinegar
1/2 tsp salt
1 tsp cornstarch

  • Blend in a high speed blender for 3 minutes.
  • Chill in the fridge 1 hour before serving.


Now, let's talk about this Mexican corn for a second.  I've never had street corn, but it sounds really amazing.  I knew I wanted to try to make something spicy, tangy and delicious to go with our tacos.  When I walked into Kroger to get the taco ingredients, I was met with a giant corn display.  Oh summer, you're not all bad.  So, I snagged up some corn.  This recipe is so simple.  Josh didn't think he wanted any corn, because he was too concerned with tacos, but after one bite of the corn, he decided he was wrong.  He even said he didn't care if he had room for tacos!

Mexican Oven Corn

Ingredients:
4 ears of corn
2 tbs vegan butter (I used earth balance)
1/2 lime
1/4 tsp sea salt
1 tsp ancho chili pepper
3 tbs chopped cilantro

  • Prior to cooking, soak your corn in a large pot of cool water for 1 hour.
  • Preheat your oven to 350 degrees.
  • Cook corn in husks for 30 minutes.
  • Take corn out of the oven and cool.  While you're waiting, assemble butter.
  • Mix vegan butter, juice from the lime, spices and cilantro in a large bowl.
  • Wait for corn to cool, then peel.  Everything will fall right off.  Caution, it will be hot.
  • Top with vegan butter.
  • Let your brain explode from awesome-ness.





No taco night would be complete without re-fried black beans.  We buy it canned, but I need to branch out and start making my own.  Any recipe suggestions?



This recipe makes a ton.  I had it for dinner 2 times last week, then there was enough left over for my sister and I to have it on our yoga retreat.


This was by far one of my favorite taco nights.  I can't wait to start experimenting with making my own mole and re-fried black beans.

What's your favorite taco?

6 comments:

  1. Ooooh, YUM!!! These look and sound amazing! I love all of your taco variations. Need to try these out soon!

    ReplyDelete
    Replies
    1. we should definitely have a taco night soon!

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  2. It cannot even escape the one who may have just heard of it but is craving to try it and then be hooked on to it forever. phoenix Mexican restaurant

    ReplyDelete

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