This has been a month of trying to pack our lives full of as much Mexican food as possible, like these vegan tamales. I am embarrassed to say how many times we've found excuses to return to Gracias Madre in the Mission District and how many times I've tried to work black beans and Daiya cheese into meals. (When it comes to Gracias Madre, all I can say is that I'm glad you can run everywhere in San Francisco in 15 minutes... I will earn those delicious tortillas on my way there, right?!)
These Kale, Caramelized Onion and Quinoa Tacos were adapted from a dish I taught often in cooking classes in New York. They are super simple and always went over really well with students. As far as tacos go, they're fancy-ish enough for things like dinner parties, and easy enough that they fit perfectly into a hectic weeknight dinner schedule.
Most recently, these handheld devices of deliciousness were featured on Plate Joy, a neat online service that provides delivery of ingredients for your own custom-made meal plan. They send you the ingredients, perfectly proportioned, along with a simple recipe to follow, and snacks, breakfasts, lunches and dinners are on your table in less than 30 minutes. (Even better, most non-dinners take under fifteen minutes!) I've been poring over the site for weeks, when I'm not crafting stuff in the kitchen to send their way, and it's full of awesome-for-you meals. It's hard not to eat well when your fridge is perfectly stocked with good stuff, right?
Try on these tacos for size, then check out Plate Joy for more foodie goodness. You have this coach's approval. ;)
Photo Credit: Plate Joy.
- ¼ cup dry quinoa
- 1 tbsp olive oil
- ½ yellow onion
- 3 tsp minced garlic
- 3 cups loosely packed Swiss chard
- ½ tsp red pepper flakes
- 2 tbsp vegan cheese of choice
- 2 corn tortillas
- 1 tsp honey
- 1 tsp red wine vinegar
- 1. Thinly slice onions. In a medium skillet, heat oil over medium-high until glistening. Add onion and saute until tender, about 7 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramelized, about 15 minutes more.
- 2. Meanwhile, preheat oven to 400 degrees F.
- 3. Prepare quinoa according to package instructions.
- 4. Drape corn tortillas across two wires of an oven rack and bake until crispy, about 8 minutes.
- 5. When onion is soft and browned, add garlic and stir 1 minute. Add chard, cover and cook 3 minutes more.
- 6. Stir in cooked quinoa, honey, vinegar and red pepper flakes. Remove tortillas from the oven and fill with chard mixture and cheese.