Hi friends,
This week, I’ve got a new recipe on the blog: spicy chipotle bean and cheese tacos! These pan-fried tacos are stuffed with spiced beans, creamy Chipotle sauce, and melty cheese. It's an easy 30-minute recipe packed with lots of delicious spices.
And for our weekend project, I’m showcasing something a little different than usual in the newsletter. Lately, I’ve been trying loads of recipes from other recipe developers and bloggers and garnered a few favorites. Today, I’m featuring three recipes in my current rotation, including the best roast chicken I’ve ever made.
Ready to get cooking? Scroll down for the details!
Weeknight Dinner: Bean and Cheese Tacos
Why You'll Love This Recipe
This might be one of my favorite vegetarian taco recipes because it's hearty, filling, and packed with yummy ingredients.
Simple ingredients: The recipe requires a few simple ingredients to come together. As a bonus, many of these are pantry staples you likely have at home!
Flavorful: Spiced beans and a creamy homemade chipotle sauce add a bit of tangy, spicy heat to make this meal especially memorable.
Quick: The whole thing comes together in just about 30 minutes.
Q: Can I adapt these to be kid-friendly?
For sure. Sub out the pepper jack for Monterey jack cheese and start with just a little bit of chipotle pepper for the chipotle sauce. For the filling, you can skip the diced onions.
Grab the full recipe below! ↓
Weekend Projects I’ve Been Loving
Molly Baz’s Slow-Roasted Piri Piri Chicken from her first cookbook, Cook This Book. You first start by making a Piri Piri-ish sauce from fresh chilies, tons of garlic, olive oil, tomato paste, paprika, and vinegar. You slather the sauce on the bird, then roast it in the oven alongside baby Yukon golds until the meat is basically fall-apart tender and the potatoes are soft and creamy. I have to say, I think this is *truly* the BEST roast chicken I’ve ever made. It’s moist, tender, and SO flavorful. I can’t wait to make it again and again.
Deb Perelman’s (Smitten Kitchen) Slow-Roasted Sweet Potatoes. You could say I’m on a slow-roasting kick lately, but trust me, this method is an absolute game-changer. In the oven, the sweet potatoes become soft, velvety, and creamy. All they need is a pat of butter and a sprinkle of flaky salt.
Yotam Ottolenghi’s Black Pepper Tofu from Plenty. This recipe is absolutely wild — for a few reasons. First, it’s bonkers delicious. Crispy, chewy tofu is coated in a salty, sweet, and spicy black pepper butter sauce that’s genuinely so delicious I have to stop myself from eating the whole pan. That said, there are a few issues with the recipe worth pointing out. First, the amount of black peppercorns is literally insane - FIVE tablespoons? I’m a fan of spicy food, but that amount seems crazy to me. Instead, we usually omit the chilies, start with 1 tablespoon of black pepper, and go from there. Second, the recipe, written as is, offers relatively minimal instructions. I think it’s great for an intermediate cook, but if you’re just getting your feet wet with cooking, I’d recommend trying Sarah Jampel’s variation from Bon Appetit.
That’s all for this week. Have a great weekend!
-Karishma