Vegan Taco Tuesday: Grilled Potato & Pinto Bean Especial
Enjoy; and don't forget about chips, salsa and my very favorite-guacamole! All gluten-free, vegan and sugar-free too.
In a medium-sized pot, add butter and heat to medium-high heat. Add salt, chili powder, ground cumin and stir until melted. Add rice and stir with a spoon or spatula until seasoning has absorbed rice and it becomes a golden brown color (about 5 minutes). Add water and heat to a boil. Stir and cover, boiling for 2-3 minutes. Reduce heat to low and let cook for 30 minutes before opening. In a large frying pan add oil and cubed potatoes. Sprinkle with season salt and pepper and heat to high heat. Stir continuously until potatoes have browned. Reduce heat and add diced red pepper and minced garlic. Stir over low heat until vegetables have softened. Drain potatoes on a paper towel before serving. (You could also place diced potatoes over a hot smoker or grill in tin foil for a smokier flavor). In a small pot add butter, 1/4 cup red onion, minced jalapeno and stir over medium heat. Cook until onions have softened and add a partially drained can of pinto beans. Stir and cover, stirring frequently. Let cook until bubbling for 30 minutes. Reduce heat to low and let cook until soft and thick.
Grilled Potato and Pinto Bean Tacos
(Naturally Meat-Free and Dairy-Free, For Gluten-Free use Corn Tortillas)
Small Corn or Flour Tortillas
2 Tablespoons Butter (or vegetable oil)
1 Tablespoon Salt
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
2 Cups Jasmine Rice
2 Cups Water
2 Tablespoons Vegetable Oil
4 Potatoes, Peeled and Cubed
1 Teaspoon Season Salt
1 Teaspoon Black Pepper
1 Red Pepper, Diced
3 Cloves Garlic, Minced
1 Tablespoon Butter
1 (15 ounce) Can Pinto Beans
1 Red Onion, Diced
1 Jalapeno, Minced
Cilantro Leaves
Mozzarella Cheese Alternative
In a medium-sized pot, add butter and heat to medium-high heat. Add salt, chili powder, ground cumin and stir until melted. Add rice and stir with a spoon or spatula until seasoning has absorbed rice and it becomes a golden brown color (about 5 minutes). Add water and heat to a boil. Stir and cover, boiling for 2-3 minutes. Reduce heat to low and let cook for 30 minutes before opening. In a large frying pan add oil and cubed potatoes. Sprinkle with season salt and pepper and heat to high heat. Stir continuously until potatoes have browned. Reduce heat and add diced red pepper and minced garlic. Stir over low heat until vegetables have softened. Drain potatoes on a paper towel before serving. (You could also place diced potatoes over a hot smoker or grill in tin foil for a smokier flavor). In a small pot add butter, 1/4 cup red onion, minced jalapeno and stir over medium heat. Cook until onions have softened and add a partially drained can of pinto beans. Stir and cover, stirring frequently. Let cook until bubbling for 30 minutes. Reduce heat to low and let cook until soft and thick.
To build tacos, first heat a cast-iron skillet or un-greased frying pan to medium heat. Add 1-3 small tortillas and warm on each side. Top each tortilla with desired Jasmine rice, potatoes, beans, remaining red onion, cheese and cilantro. You may also serve with hot sauce and sour cream for extra flavor. Serve warm.
(About 8 Servings)
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