Vegetarian Street Tacos March 13, 2018 by Jill Foucre Leave a Comment Vegetarian Street Tacos 2018-03-14 00:40:41 Print Ingredients 1 ripe peeled avocado 1/4 cup chopped fresh cilantro 1/2 cup mexican cream (crema), greek yogurt or sour cream 3 tablespoon finely chopped red onion 1/2 cup red cabbage, shredded 1 lime 1 teaspoon honey 1 tablespoon adobo sauce (from canned chipotle chiles) 1 ear of corn 2 tablespoons olive oil 1 cup sliced portabella mushrooms 1 cup black beans 1 package small “street” style corn tortillas 6 tablespoons crumbled Cotija or feta cheese Fresh cilantro, chopped Instructions Place avocados in a blender; add crema, chopped cilantro, lime juice from 1/2 lime, salt and pepper, to taste, blend until smooth and creamy, set aside. Combine red onion, shredded cabbage, lime juice from 1/2 lime, and honey, salt and pepper, to taste. Toss together and set aside. Char corn on open flame of the stovetop, turning with tongs. Cool and cut off the cob, set aside. Heat heavy pan to medium-high heat. Add oil to pan; swirl to coat. Add mushrooms; sauté 5 minutes, or until most of liquid evaporates. Add in corn and black beans; sauté 4 minutes or until tender. Stir in adobo sauce, and salt and pepper to taste. Place warm tortilla on plate. Spread 1 1/2 tablespoons avocado mixture in center of each tortilla. Top with slaw, 1/4 cup mushroom mixture, 1 1/2 teaspoons cheese and cilantro leaves, if desired. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Panamanian Garbanzos with Kale Pita Pockets December 15, 2017 by Jill Foucre Leave a Comment Panamanian Garbanzos with Kale Pita Pockets 2017-12-15 20:15:50 Print Ingredients 1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito 1 Packed cup of baby kale 2 Whole wheat pita pockets Instructions Pour contents of Fillo’s pouch into a small pot and warm over medium heat. Add kale until wilted. Stir through. Fill split whole wheat pita halves with mixture and serve. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/