Wednesday, August 24, 2011

La Taquiza Vegaterianos

We got a new restaurant in downtown Raleigh called Cantina South. And I'm in love. It's fancy mexican!! I could eat mexican every day and tacos in every which way.

Last week, I tried the La Taquiza Vegaterianos, or Vegetarian Tacos, and oh-my-yummy-goodness they were to die for!

Tonight I whipped up a batch in my own kitchen, and I'm happy to say I pulled it off. They are zesty and creamy and with a kick of cilantro; a combination that resembles all the spunk of a marichi band in your mouth!!

Before I give away the recipe I created, let me introduce you to a new friend:

The Chayote (Mexican Squash)

Do not be afraid of this pear-shaped squash! It cooks just like a squash and takes on the flavors of whatever is cooking around it. 

The insides: 

(even more pear-like!)

La Taquiza Vegetarianos

2 cloves Garlic
1 Chayote, diced (leave peel on)
1/2 red onion, diced
1 cup diced baby portabella mushrooms
1/2 can black beans
Goat Cheese
1/3 Can Red Enchilada Sauce
1 Tbsp Butter
2 tsp cumin
Salt and Pepper, to taste
Lime wedge
2 Taco Shells

1. Pour Black beans and liquid in small pot, add 1 tsp of cumin, and cook on medium until beans are warm and soft (about 5 minutes).

2. In sautee pan on Med High heat, add EVOO and garlic until garlic browns slightly. Add butter, diced Chayote and Onion and cook for 2 minutes.

3. Add diced mushrooms to saute pan with Chayote and Onions and cook another 3-5 minutes until vegetables are translucent and mushrooms are tender. Add salt and pepper to taste, and remaining 1 tsp. cumin.

4. Pour 1/3 can Enchilada sauce into saute pan and continue to cook on Medium High until liquid reduces and is absorbed into vegetables. (If you like it really spicy, you can add another 1/4 can enchilada sauce.)

5. Assemble tacos. Place scoop black beans, scoop vegetable mixture, goat cheese crumbles. Garnish with lime wedge and cilantro.

comer rĂ¡pido!