The thing that kicked this all off was those beautiful striped beets. They were just sitting there at the grocery store and I suddenly had visions of a colourful and warm spread with roasted sweet potatoes, my famous (but not yet blogged) black bean and eggplant filling, and mushroooms. There would be assorted salsas, roasted corn and any kind of corn vehicle you might imagine. The spread was completed by endless fresh, chopped vegetables and my personal favourite topping – very ripe, sweet pineapple. Hot mixed with sweet – one of my favourite flavour combinations.

The weather is still beautiful here in southern Ontario, so we set up the lawn chair and table, let the cats roam a little, set out a blanket and large pillow, and lit a few dozen tealights. Tacos are a great party food and they become even more fun with the POW WOW POW factor of a large, varied spread where you get to put things together yourself. Another great thing about tacos: you don’t have to mange the temperature of the different elements because nothing needs to be piping hot. I do a quick homemade taco seasoning, so I can better control the salt content and ensure even seasoning.



OK, but back to that black bean and eggplant filling (you can see it up there with the fresh sliced jalapeño on top) for just a moment here! I made it on a whim a long, long time ago, when I was first learning to cook vegan. The black beans are a natural, but let me just explain a thing about the addition of the eggplant; it takes this to a whole new level. They’re creamy and they round out this dish like you wouldn’t believe. Originally a filling for burritos, the eggplant eliminates the need for cheese or sour cream to get that familiar burrito filling flavour. I just love it and I feel especially frustrated about my husband’s allergy to beans (and eggplant). My taco party feeds about 6 people, with plenty of leftovers.



Homemade Taco Seasoning

Makes ~1/3 cup

2 tablespoons paprika

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon Mexican chili powder

1 teaspoon oregano

Chili flakes, to taste

Mix together and keep in a sealed container to maintain freshness.

Roasted Sweet Potato Filling

Makes ~2 cups

1 large sweet potato, cut into a large dice

1 tablespoon extra virgin olive oil

1 teaspoon cinnamon

1 teaspoon taco seasoning

1/4 teaspoon cayenne pepper

1/2 teaspoon salt, or to taste

Preheat the oven to 400 F. Line a large baking sheet with parchement paper. Toss the diced sweet potatoes with the oil and seasoning. Lay out flat on the parchment paper. Bake for about 40 minutes, until the sweet potatoes have started to brown and they are cooked through. Set aside.

Mushroom Taco Filling

Makes ~ 2 cups

1 teaspoon extra virgin olive oil

225 grams cremini mushrooms, chopped

1 large tomato, chopped

1/4 of a large green pepper, diced

2 tablespoons taco seasoning

Juice of half a lime

1/4 teaspoon salt, or to taste

Heat the oil in a skillet over medium high heat. Add the chopped mushrooms, in small batches, ensuring you get them nice and browned. Season with salt and add the tomato and green pepper, along with the seasoning. Continue to sautee, until the mushrooms have released all their juices and the tomatoes have made a thick sauce. Squeeze lime juice over the top, taste for seasoning and set aside.

Leafy Cauldron’s Famous Black Bean and Eggplant Filling

Makes ~2 cups

2 tablespoons canola oil

2 small eggplant, ends trimmed, diced and salted (how to pick eggplant can be found here)

1 tomato, chopped

1-540 ml can black beans, rinsed well

1 cup green salsa

2 tablespoons taco seasoning

1/2 teaspoon salt, or to taste

Heat the oil in a large skillet, over medium heat. Add the salted eggplant and let it start to sweat. Add the tomato and cook until the eggplant is soft. Add the black beans, green salsa and seasoning and start to mash with a fork. You can mash with a fork until it has thickened, or you can take my easy out and put it all in a food processor and pulse until it’s smooth (because you’ve suddenly run out of time).

Accoutrements Suggestions

Jarred or homemade salsa, such as my Mango-Pineapple Salsa

Shredded lettuce, romaine is awesome

Beets, peeled and sliced thin

Chopped tomatoes

Chopped bell peppers

Hot sauce

Roasted corn

Pickled jalapeños

Cilantro

Sliced red onions

Corn tortillas, soft or hard

Tostada shells

Lime wedges

