Taco Night with @thedefineddish

We spent the evening with Alex from TheDefinedDish last night in LA.  Alex, who has become known for her Whole30 recipes, divulged that tacos are actually her favorite food.

And fun tip from the taco-loving, healthy-eating, recipe developer herself: she taught us that you can make tacos even fancier by turning them into a taquito. Food for Life baking tortillas were definitely the star of the show, and we packed our taquitos with delicious veggies from Imperfect Produce.

BLACK BEAN TAQUITOS AND POBLANO-AVOCADO CREMA

POBLANO AVOCADO CREMA

INGREDIENTS

1 poblano
3 small ripe avocados
2 cloves garlic
1/4 cup unsweetened full fat coconut milk (I use Thai Kitchens)
1/4 cup cilantro leaves
2 tablespoons fresh lime juice
1/2 smoked paprika
Kosher salt, to taste
Black pepper to taste

INSTRUCTIONS

  1. For a gas burner: Turn gas burner on medium high and char the poblano until black bubbles begin to form, about 2-3 minutes per side. Transfer to a ziplock bag and let “sweat” to soften, about 10 minutes. (if you do not have a gas burner, you can do this in your oven on ‘broil’.)
  2. Meanwhile, place avocado, garlic, coconut milk, cilantro, lime juice, smoked paprika, salt and pepper in a blender or food processor. When the poblano is softened, remove the seeds and stems and place in the food processor. Blend until smooth and creamy.

BLACK BEAN + VEGGIE TAQUITOS

INGREDIENTS

Olive oil, for frying the tortillas
3/4 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tbsp jalapeno, finely diced
1 tbsp avocado oil
1 clove garlic, minced
1 can black beans (15 oz), rinsed and drained
1/4 tsp cumin
1/4 tsp oregano
1 large handful baby spinach, about 2 cups
1/2 tsp kosher salt
10 Food for Life Baking Tortillas
Avocado oil cooking spray

INSTRUCTIONS

  1. Preheat oven to 400.
  2. In a large skillet, heat avocado oil. Add the onion, red bell pepper, green bell pepper, jalapeño and garlic. Sautee for 3-5 minutes. Then, add the black beans, cumin, oregano and spinach. Cook until spinach is just wilted. Season with salt.
  3. Line a baking sheet with parchment paper.
  4. In a small saucepan, heat about 1 tablespoon of oil over medium-high heat and quickly fry 1 tortilla (about 30 seconds on each side).
  5. Scoop a spoonful of black bean filling onto the tortilla and roll into a taquito. Place seam side down on the baking sheet and spray tops with cooking spray.  
  6. Bake for 15-20 minutes, or until taquitos are golden and crispy.  Serve with poblano-avocado crema. Enjoy!
  7. Optional: Dress with additional Primal Kitchen Dressing Options!

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