Mushroom Chorizo
con Papas
pictured on page 27
50 minutes lMakes 5 cups
This restaurant-quality recipe is great
for entertaining: Even meat eaters will
love it! Set out a skillet of mushroom
chorizo along with tortillas and
assorted toppings.
4 oz. cremini mushrooms, sliced
(^1) 1/2 tsp. mild chili powder
1 tsp. ancho chile powder
1 tsp. ground cumin
3/4 tsp. dried oregano, crushed
1/2 tsp. ground coriander
1/4 tsp. garlic powder
1/4 tsp. smoked paprika
1/8 tsp. ground cinnamon
1 15-oz. can no-salt-added
garbanzo beans (chickpeas),
rinsed and drained
1/4 cup chopped toasted walnuts
1 Tbsp. lime juice
3 cups chopped yellow potatoes
(1 lb.)
3/4 cup chopped onion
Sea salt and freshly ground
black pepper, to taste
Corn tortillas, warmed
Optional toppings: fresh
cilantro leaves, shredded red
cabbage, chopped heirloom
tomatoes, sliced radishes,
and/or lime wedges for
squeezing
- In an extra-large oven-going skillet
cook mushrooms over medium-
high 6 to 8 minutes or until lightly
browned and liquid has released and
evaporated, stirring occasionally and
adding water, 1 to 2 Tbsp. at a time, as
needed to prevent sticking. - In a large bowl stir together the
next eight ingredients (through
cinnamon). In a food processor
combine mushrooms, chickpeas,
walnuts, and lime juice. Pulse until
chopped. Add chickpea mixture
to seasonings in bowl; stir well to
combine. Let stand while preparing
potato mixture.- Wipe out skillet and place in oven.
Preheat oven to 425°F. Meanwhile,
place potatoes and onion in a steamer
basket in a large saucepan. Add water
to saucepan to just below basket.
Bring to boiling. Cover and steam
12 to 14 minutes or until tender. - Add steamed potatoes and onion
to mixture in bowl; toss to combine.
Season to taste with salt and black
pepper. Carefully transfer potato
mixture to the hot skillet. Return to
oven. Bake about 10 minutes or until
heated and browned. - Serve in skillet with tortillas and
desired toppings.
Delicata Squash Tacos
pictured on page 24
50 minutes l Makes 12 tacos
Avocado helps hold these tacos
together. If you don’t have a perfectly
ripe one, use a smear of guacamole
in its place.1 lb. delicata squash, halved and
seeded
1 medium onion, cut into thin
wedges
3 Tbsp. lime juice
1/2 tsp. chili powder
Sea salt and freshly
ground black pepper,
to taste
1 15-oz. can no-salt-
added black
beans, rinsed
and drained
1 cup frozen
roasted
corn,
thawed1 roma tomato, seeded and
chopped
1/4 cup thinly sliced scallions
(green onions)
1 fresh jalapeño chile, seeded
and finely chopped (tip,
page 47)
12 6-inch corn tortillas, warmed
1 medium avocado, halved,
seeded, peeled, and sliced
Fresh cilantro leaves
Lime wedges- Preheat oven to 425°F. Line a 15×10-
inch baking pan with foil. Cut squash
into 1/2-inch-thick slices, then cut slices
into thirds. Place squash and onion
in a bowl. Add 2 Tbsp. of the lime
juice, the chili powder, and salt and
black pepper; toss to coat. Spread in
prepared pan. Roast about 25 minutes
or until squash is tender and golden,
stirring once. - Meanwhile, for salsa, in a bowl
combine beans, corn, tomato,
scallions, jalapeño, and the remaining
1 Tbsp. lime juice. - Fill tortillas with roasted squash
mixture, salsa, sliced avocado,
and fresh cilantro. Serve with
lime wedges.