Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Tacoritto – Corn Tortilla stuffed with Yam, Black Beans, and Spinach

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It’s kind of a taco, but it sort of a burrito therefore let’s call it a tacoritto. It’s easy, vegetarian and really good.

Tacoritto – Corn Tortilla stuffed with Yam, Black Beans, and Spinach

Ingredients:

  • 4 medium size yams
  • 2 tablespoons olive oil
  • 2 medium shallots – finely chopped
  • 1 garlic clove – whole
  • 12 oz bag baby spinach
  • 2 15.5 oz cans black beans – drained and rinsed
  • 2 teaspoon cumin – separate
  • 2 teaspoon coriander – separate
  • 1 teaspoon sweet paprika – 1/2 teaspoon separated
  • 1 cup fresh cilantro – chopped
  • 24 corn tortillas
  • zest of 2 limes
  • salt and pepper to taste

Optional garnishes:

  • cheese
  • avocado or guacamole
  • lime juice (a use for the limes you zested)
  • additional chopped cilantro
  1. Preheat oven to 450. Bake yams for approximately 1 hr (until soft to the touch). Set aside to cool and remove the skin.
  2. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
  3. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
  4. Heat the corn tortillas. I do it right on the gas stove top as that adds to the flavor.
  5. Place a portion of the yam/spinach/bean mixture in heated tortilla and wrap sprinkle with lime zest. These heat up beautifully in a microwave.

Salmon Kale Tacos

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It’s Taco Tuesday and this is a very easy with minimal work that will become a fav!

Salmon Kale Tacos

Ingredients:

  • fresh salmon steaks – cut into bite size pieces
  • fresh kale
  • corn tortillas
  • Dijon stone ground mustard
  • 1 whole garlic clove
  • salt & pepper
  • 2 tablespoons Olive Oil
  1. Heat 1 teaspoon of the olive oil with the garlic clove, add salmon pieces and lightly salt. Cook for about 5 to 7 minutes and remove from pan. Throw garlic clove away. Add other teaspoon of olive oil to pan and heat add the kale with a pinch of salt and cook until wilted.
  2. On the gas burner heat corn tortillas, spread each with some mustard, add the cooked salmon and wilted kale and you have dinner in under 15 minutes that has a huge wow factor.

Chicken Tortilla Stewoup

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I am starting with a soup recipe and the journey will continue from soup to nuts.

This is my interpretation of a fabulous chicken tortilla soup which I am call a “stewoup”  I had while on location in Santa Fe, New Mexico.   I decided to call it a ‘Stewoup” as it is heartier than just a soup while being soupier than a stew.

I hope you enjoy this version.

Chicken Tortilla Stewoup

Ingredients

  • Olive oil – 2 to 3 tablespoons for sautéing
  • 1 large sweet onion – diced
  • 1 head of roasted garlic – smashed
  • 1 orange pepper – diced
  • 1 yellow pepper – diced
  • Salt and pepper
  • 1 qt veggie broth
  • 2 chipotle peppers
  • ½ teaspoon cumin
  • 4 chicken quarters (thighs and legs)
  • 2 cups crushed up tortilla chips
  • 3 oz (1/2 bag) baby spinach
  • 5 oz (1/2 bag) Italian Kale
  • Lime – zested and juiced
  • 1 qt veggie broth
  • For garnish: additional tortilla chips and lime (quartered) and chopped cilantro

Instructions

  1. Heat olive oil in cast iron soup pot, add diced onions and sauté, salt while cooking.
  2. Add peppers to pan and continue to cook for about 5 to 7 minutes.
  3. Add chicken to veggies, skin side down and continue to sauté for another 7 to 10 minutes.
  4. Deglaze pan with ½ cup of the veggie broth.
  5. Add ½ of the chopped cilantro, cumin, rest of the broth, and crushed corn chips.
  6. Reduce heat, cover and simmer for about 1 hrs.
  7. After the soup is cooked, remove chicken and pull apart – return chicken pieces to pot (i.e. throw away the bones).
  8. Add the remaining ½ chopped cilantro, spinach, kale, lime zest and juice and stir until spinach and kale are wilted.

You are ready to serve! Garnish as you like…