Stuffed Sweet Potatoes

Stuffed sweet potatoes make the best easy dinner idea! Bake them until tender, then stuff with fillings for a delicious…

A Couple Cooks – Recipes worth repeating.

Stuffed sweet potatoes make the best easy dinner idea! Bake them until tender, then stuff with fillings for a delicious main dish meal.

Stuffed sweet potatoes

Need a healthy dinner idea? Look no further than this trusty trick: Stuffed Sweet Potatoes! Bake the spuds whole until they’re moist and tender, then top with hearty fillings to make a hearty dinner recipe. We’ve been making the loaded sweet potato for years since we were fledgling cooks, and it’s still a favorite to this day. The way the savory black beans contrast with the sweet orange flesh makes magic, in our opinion. Often when we don’t know what’s for dinner, it’s sweet potatoes to the rescue! Where’s how to assemble this easy meal.

The type of sweet potatoes to buy

When you’re making stuffed sweet potatoes, there a few things to look for when you’re shopping for your spuds. Here are two tips:

  • Avoid very large potatoes. Some sweet potatoes are incredibly large, which take longer to bake. Make sure to find medium to large potatoes; avoid any potato over 1 pound.
  • Look for orange-flesh potatoes. There are many types of sweet potatoes, some with orange flesh and some with white flesh. The two main types of orange flesh potatoes you’ll find at the store are Jewel, which has a light brown-orange skin and Red Garnet, which has red skin and is slightly thinner. We like Jewel sweet potatoes (pictured), but this recipe works with any type of orange-fleshed potato.
Stuffed Sweet Potatoes

Stuffed sweet potato cooking methods

There are several ways to bake loaded sweet potatoes: the most classic way is to bake the potatoes whole. But want to cut down on the bake time? We have a shortcut that lets you significantly cut down the bake time, which we use on a regular basis. Here’s what to do:

  • Classic: Make a classic baked sweet potato! Rub the skin with olive oil and prick it with a fork. Place it on a parchment lined baking sheet, then bake 20 minutes at 425 degrees Fahrenheit. Flip and bake 20 minutes more until fork tender (keep baking up to 20 minutes more until tender, depending on the size).
  • Quick baked method: Make a quick baked sweet potato! Cut the potatoes in half, which drastically cuts down the bake time. Drizzle with olive oil and prick with a fork, then bake at 425 degrees for about 25 to 35 minutes, until tender.

Stuffed sweet potato toppings

Sure, you could serve stuffed sweet potatoes as a side dish, or stuff them with marshmallows or pecans like some people do on Thanksgiving. But the best way to stuff them, in our opinion? With savory toppings, made into a main dish! Savory toppings are the ideal contrast to the sweet flesh of the potato. The recipe below is a spin on the way we used to eat stuffed sweet potatoes years ago when we first started cooking together. The ideal toppings are:

  • Sautéed black beans, cooked wtih onion, garlic and jalapeno pepepr (optional)
  • Mashed avocado
  • Pico de gallo (or a few slices of Fresno pepper)
  • Feta cheese crumbles
  • Creamy sauce (optional): You don’t need it, but we like to add a creamy sauce to bring it all together. The easiest method? Sour cream with a few shakes of hot sauce. But if you like, try Chipotle Ranch Dressing, Vegan Cilantro Sauce, Chipotle Sauce, or Cilantro Lime Sauce.
Stuffed sweet potatoes

More topping ideas

Of course, you can make stuffed sweet potatoes with a myriad of different topping ideas! For us, the key is to keep it savory and top the potatoes with protein-packed ingredients, which make for a filling main dish. Here are some ideas to keep you inspired:

Stuffed sweet potatoes

More sweet potato recipes

Sweet potatoes are one of our top vegetables to add to healthy meals. Here are some great sweet potato recipes to try:

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Stuffed sweet potatoes

Stuffed Sweet Potatoes


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Diet: Vegan

Description

Stuffed sweet potatoes make the best easy dinner idea! Bake them until tender, then stuff with fillings for a delicious main dish meal.


Ingredients

  • 4 medium sweet potatoes (orange-flesh)
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 medium onion, minced
  • 1/2 jalapeno pepper, minced (optional)
  • 3 garlic cloves, minced
  • 2 15-ounce cans black beans, drained but not rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ¾ teaspoon kosher salt
  • 1 ripe avocado
  • Feta cheese, for serving
  • Pico de gallo, for serving
  • Optional: Sour cream mixed with hot sauce, Chipotle Ranch Dressing, Vegan Cilantro Sauce, Chipotle Sauce, or Cilantro Lime Sauce

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Prep the sweet potatoes: Place foil or parchment paper on a baking sheet. Wash and dry the sweet potatoes and prick them all over with a fork. Rub each potato with oil and place it on the lined baking sheet. (For the quick baked sweet potato option, slice them in half, rub with olive oil and prick with a fork.)
  3. Bake the sweet potatoes: Bake 20 minutes and flip with tongs. Bake additional 20 minutes and check for tenderness with a fork. The fork should easily pierce the sweet potato to the center. If it is not tender, continue baking, up to 20 minutes more depending on size of the sweet potato. Or for the quick baked sweet potato, bake the potato halves 25 to 35 minutes, until tender, depending on the size of the potato. Then mash with a fork.
  4. Meanwhile, make the black beans: Heat the olive oil and butter in a skillet over medium heat. Add the minced onion and jalapeno pepper for 5 to 7 minutes until the onion is translucent. Add the minced garlic and cook 1 minute more. Stir in the black beans, oregano, cumin and kosher salt and cook until heated through, about 2 minutes.
  5. Mash the avocado and season it with salt.
  6. When the potatoes are done, sprinkle them with a few pinches of kosher salt. On each sweet potato, add black beans, mashed avocado, pico de gallo, and a sprinkle of feta. If desired, drizzle with one of the optional sauces.
  • Category: Main dish
  • Method: Baked
  • Cuisine: American

Keywords: Stuffed sweet potatoes

A Couple Cooks - Recipes worth repeating.

Confit Tandoori Chickpeas (Ottolenghi) (Vegan Option)

This simple confit of chickpeas, tomatoes and garlic flavoured with tandoori spices is from Ottolenghi’s new cookbook, Ottolenghi Test Kitchen: Shelf Love, written by Noor Murad and Yotam Ottolenghi. It’s super easy vegetarian side dish to …

This simple confit of chickpeas, tomatoes and garlic flavoured with tandoori spices is from Ottolenghi’s new cookbook, Ottolenghi Test Kitchen: Shelf Love, written by Noor Murad and Yotam Ottolenghi. It’s super easy vegetarian side dish to make as it’s a one-tray recipe – mix everything in a roasting dish, cover and roast for just over …

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Easy Black Bean Chili

This Black Bean Chili recipe is easy to make and full of big flavor! It’s cozy and hearty, the ideal…

A Couple Cooks – Recipes worth repeating.

This Black Bean Chili recipe is easy to make and full of big flavor! It’s cozy and hearty, the ideal vegetarian dinner idea.

Black Bean Chili

Can you have too many chili recipes? We think not. Introducing our new favorite easy spin…this Black Bean Chili recipe! It’s beyond simple to make, and the flavor is outstanding. (We hope you’ll agree.) It’s got a hint of smokiness to highlight the tangy tomatoes and savory black beans. Top it with your favorite toppings, and it’s so hearty and savory, you’ll forget it’s healthy, too.

Ingredients in this black bean chili recipe

This vegetarian black bean chili recipe was inspired by open fire cooking. In fact, we first made it around our firepit during a kitchen reno! We adapted our healthy chili recipe to be even simpler so it was easy enough to cook on a fire. This is the stovetop version of it, and it’s got lots of great ingredients to bring massive flavor with little effort:

  • Onion
  • Garlic
  • Olive oil and butter
  • Quinoa
  • Black beans
  • Canned tomatoes
  • Corn
  • Mustard, ketchup and Worcestershire sauce
  • Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt

The flavor secrets here? The butter adds the richness you need in a vegetarian chili. The mustard, ketchup and Worcestershire add tangy and savory notes. The kicker at the end? Adding a bit of smoked paprika, which helps to emulate that smokiness of the campfire chili we were inspired by.

Black Bean Chili

Chili toppings: dress it up!

This vegetarian black bean chili is simple and elegant. In fact, you only really need to dice an onion and garlic, and let your stove do the rest of the work for you! Once it’s done, dress it up with the toppings of your choice. Here are our top choices, and then a few more creative ideas:

  • Sour cream and cheese: Just a little goes a long way! We think these are required. For vegan, use Cashew Cream or Vegan Queso.
  • Green onion: Thinly sliced green onion is the best fresh accessory.
  • Cilantro: Fresh cilantro leaves are a great addition.
  • Hot sauce: Naturally! A favorite is a Mexican hot sauce like Cholula.
  • Roasted salted pepitas: This unique option adds a salty crunch.
  • Pickled jalapenos or onions: Pickled jalapeños add a kick! If you think ahead, pickled onions are a favorite of ours: they add bright color and tangy flavor.

Leftover storage

This black bean chili recipe stores well and is great for leftovers! Here are a few notes on leftover storage:

  • Refrigerate for up to 3 days. It can become very thick, so you may need to add a splash of water when reheating.
  • Freeze for up to 3 months. This recipe works well frozen in a freezer-safe container.
Chili Cheese Fries

Make it a meal: ways to serve black bean chili

There are so many ways to serve this black bean chili recipe — straight up in a bowl, or with more creative options! Here are a few ways to accessorize it:

Variation: cook it on an open fire

Sure, you probably won’t do this every day! But this black bean chili recipe is an ideal campfire chili, too. We first made this one over an open fire when our kitchen was undergoing a renovation, and it worked wonderfully! The fire infuses an incredible smokiness to the flavor. Here are a few notes:

  • Use a hardwood for the fire, like oak or cherry. These woods have the best flavor for cooking food.
  • Follow the recipe but omit the smoked paprika. You don’t need it since the fire infuses smoky flavor.
  • Advanced prep for camping: If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking).

Let us know if you try it in the comments below! It’s a fun variation, though we typically make this one on the stovetop.

Black Bean Chili Recipe

More chili recipes

This black bean chili is our new favorite, but we’ve got lots of other chili recipes for the season! Here are a few to try:

This black bean chili recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, replace the butter as noted in the recipe below.

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Black Bean Chili

Easy Black Bean Chili


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Black Bean Chili recipe is easy to make and full of big flavor! It’s cozy and hearty, the ideal vegetarian dinner idea.


Ingredients

  • 1 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • ⅓ cup dry quinoa
  • 1 cup water
  • 3 15-ounce cans black beans, drained (not rinsed)
  • 2 28-ounce cans diced tomatoes, fire roasted if possible
  • 4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)
  • 1 15-ounce can corn (or 1 ½ cups frozen corn)
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup ketchup
  • 2 tablespoons each chili powder and dried oregano
  • 1 tablespoon each garlic powder and cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon smoked paprika

Instructions

  1. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
  3. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.
  4. Campfire chili instructions: Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Black bean chili, black bean chili recipe

A Couple Cooks - Recipes worth repeating.

Single-Lady, Chocolate Chip Cookie (Vegan with GF + PB cookie variations)

Damn, that’s a long title, but I think that the cookie deserves it to be honest: You can make yourself a deep-dish, semi-healthy cookie/blondie thing for only you (so you can fix that late night cookie craving), it basically only takes 15 minutes…

Damn, that’s a long title, but I think that the cookie deserves it to be honest: You can make yourself a deep-dish, semi-healthy cookie/blondie thing for only you (so you can fix that late night cookie craving), it basically only takes 15 minutes and one dish (you mix it up in the dish it’s baked …

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The post Single-Lady, Chocolate Chip Cookie (Vegan with GF + PB cookie variations) appeared first on Izy Hossack - Top With Cinnamon.

Healthy(ish) Single-Serve Brownie (Vegan)

A single serving brownie, ready in 10 minutes?? The perfect antidote to a random chocolate craving?? YES indeed it is. As with my single serving deep-dish cookie recipe, this one is SO easy and bloody delicious. The method is simple: warm the coconut o…

A single serving brownie, ready in 10 minutes?? The perfect antidote to a random chocolate craving?? YES indeed it is. As with my single serving deep-dish cookie recipe, this one is SO easy and bloody delicious. The method is simple: warm the coconut oil and syrup in the baking dish you’re going to use by …

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The post Healthy(ish) Single-Serve Brownie (Vegan) appeared first on Izy Hossack - Top With Cinnamon.

Chocolate Peanut Butter Pretzel Bars

These no-bake peanut butter & pretzel bars are exactly the fix you need when it’s SUMMER and too hot to turn the oven on. They come together really quickly and are quite rich so will last you a while as they’re essentially a peanut butt…

These no-bake peanut butter & pretzel bars are exactly the fix you need when it’s SUMMER and too hot to turn the oven on. They come together really quickly and are quite rich so will last you a while as they’re essentially a peanut butter cup in bar form, with pretzels thrown in. These are …

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Mulled Wine

This mulled wine recipe is easy and classic, starring a bold red, mulling spices, brandy and orange. The ideal cozy…

A Couple Cooks – Recipes worth repeating.

This mulled wine recipe is easy and classic, starring a bold red, mulling spices, brandy and orange. The ideal cozy drink for a crowd!

Mulled wine

When the first chill starts to fill the air, it’s time for cozy drink season! What better way to start the fun than a great Mulled Wine? Make up a big pot, and it fills your kitchen with an intoxicating aroma of toasted allspice and cinnamon. This recipe is just sweet enough, balancing the bold fruity wine with mulling spices, citrus, and oak and vanilla notes on the finish. It’s truly stunning: a classic recipe for all your fall and winter occasions!

What is mulled wine?

Mulled wine is wine that’s heated with spices. It’s typically served in the fall and winter, especially around Christmastime. The first recorded spiced wine recipe was in Rome in the 2nd Century AD! Today it’s very popular in the UK and across Europe, as well as the US. It’s called Glühwein in German-speaking countries and Glögg in Nordic countries.

Mulled Wine

Mulled wine spices

Mulled wine is made with mulling spices, which infuse the entire drink with that signature cozy flavor. (The same style of spices are used in Mulled Cider.) Typically a mulled wine is simmered with whole spices instead of ground, so the flavor infuses into the wine instead of making it cloudy. There are lots of variations on the spices depending on your country and tradition. Common mulled wine spices include:

  • Cinnamon sticks
  • Cloves
  • Allspice berries
  • Whole nutmeg
  • Star anise

Star anise is the most unique of these mulled wine spices: it’s a star-shaped seed pod. It’s available at most grocery stores, but you can also buy star anise online.

Mulled wine spices

How to make mulled wine: stovetop, slow cooker or Instant Pot

You can make mulled wine using various methods: our favorite is the stovetop because it’s quick and easy! But if you’re serving a crowd at a party, a slow cooker or Instant Pot are great options. Here are the three methods of how to make mulled wine:

  • Stovetop method: The quickest method, at only 30 minutes! Just make sure it stays on the lowest warming setting: it shouldn’t even come to a simmer (otherwise the liquid reduces too much).
  • Slow cooker method: This method takes 2 hours and is great for parties! You can leave it on the warm setting and serve it right out of the Crock Pot.
  • Instant Pot method: Use this version if you have a pressure cooker instead of a slow cooker!
Mulled wine

Tips to the best mulled wine recipe

A good mulled wine is one thing: but a truly great mulled wine has a few tricks to take the flavor over the top! Here’s are a few tips for how to make the best version of this drink:

  • Toast the spices first. Toasting the spices for a few minutes in the pot or a skillet helps to release even more of their flavor during the simmering time. Plus, it makes your kitchen smell incredible!
  • Simmer very low. You barely want it to be bubbling. If it’s too high, the liquid will reduce and get too thick.
  • Add brandy and orange juice at the end. Do this instead of simmering them with the wine. It brings in major oak, vanilla and citrus notes to the finish of each sip.

Make a double recipe for party size

This mulled wine recipe uses one 750 ml bottle of wine, and makes enough for 6 servings of ¾ cup each. Serving a crowd? We’d recommend grabbing two bottles of wine and doubling this recipe. A doubled or even tripled recipe would fit in a Slow Cooker or Instant Pot. Use the 2x button in the recipe below for easy doubling.

Mulled Wine recipe

More winter drinks

Mulled wine is one of our top winter cocktails and hot alcoholic drinks! Here are a few more that always hit the spot:

This mulled wine recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Mulled Wine

Mulled Wine


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: 6 drinks
  • Diet: Vegan

Description

This mulled wine recipe is easy and classic, starring a bold red, mulling spices, brandy and orange. The ideal cozy drink for a crowd!


Ingredients

  • 10 allspice berries
  • 10 whole cloves
  • 3 star anise pods
  • 3 cinnamon sticks
  • 1 750 ml bottle dry red wine*
  • ½ cup water
  • ¼ cup maple syrup or honey
  • ¼ cup brandy or Cognac
  • 1 small orange, for garnish

Instructions

  1. Toast the spices: Add the spices to the bottom of a pot (or to a skillet for Slow Cooker or Instant Pot). Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant.
  2. Stovetop cooking instructions: Turn the heat to low. Add the water, then pour in the wine and maple syrup and stir. Warm for 30 minutes on low heat, just barely bubbling. Do not let the wine come to a full simmer (or the liquid will reduce too much).
  3. Slow Cooker & Instant Pot instructions: Place the wine, water and maple syrup in the slow cooker or Instant Pot (pressure cooker) with the toasted spices. Cook on low for 2 hours or Normal using the Instant Pot “Slow Cooker” setting.
  4. Add brandy and orange juice: When ready to serve, stir in the brandy or Cognac and the juice from 1 orange. Garnish with orange slices and if desired, rosemary sprigs. 

Notes

*Double the recipe for a party: for the Slow Cooker and Instant Pot it’s nice to have the doubled quantities. 

  • Category: Drink
  • Method: Stovetop
  • Cuisine: Drink

Keywords: Mulled wine, mulled wine recipe, how to make mulled wine, mulled wine spices

A Couple Cooks - Recipes worth repeating.

Pumpkin Spice Muffins

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season. Looking…

A Couple Cooks – Recipes worth repeating.

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season.

Pumpkin spice muffins

Looking for a way to use canned pumpkin puree? Try these Pumpkin Spice Muffins! These muffins are the perfect level of sweetness, moist and cozy scented with cinnamon, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic! The flavor of fall is encapsulated in each bite. This is the recipe to try if you have a load of pumpkin puree in your pantry or fridge (and we do).

Ingredients in pumpkin spice muffins

These pumpkin spice muffins are a straightforward spin on the classic muffin, using a hefty dose of pumpkin spice. They’re not overly sweetened or rich, relying on pumpkin and applesauce for much of the moistness. Here are the ingredients you’ll use:

  • All purpose flour
  • Pumpkin pie spices
  • Baking soda, baking powder and salt
  • Brown sugar
  • Pumpkin puree
  • Eggs
  • Neutral oil
  • Applesauce

There’s not much to this pumpkin spice muffins recipe: it’s made like a classic baked good. Mix the wets, mix the dries, combine, and bake! It takes just 25 minutes and these bake up like a charm: they come out moist and cozy scented.

Pumpkin Spice Muffins

Pumpkin pie spice: use purchased or homemade

Fall is not complete without a big bottle of pumpkin pie spice! But did you know you can also make it at home? It’s fun to do and works as a DIY gift as well. Here’s what you need for homemade pumpkin pie spice:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Variations and mix-ins

There are several ways to mix up these pumpkin spice muffins! Our recipe uses a bit of granulated sugar and pumpkin spice as the topping, but you can vary that or add a few mix-ins to the batter. Here are some ideas:

  • Make a crunchy streusel topping: go to Easy Pumpkin Muffins
  • Top with pepitas
  • Add dark chocolate chips to the batter
  • Add chopped walnuts or pecans to the batter
Pumpkin spice muffins

Pumpkin spice muffins storage

What’s the best way to store these pumpkin spice muffins? The sugar adds a little crunch to the topping, so here’s the best way for it to hold up:

  • Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb the moisture that rises to the top of the muffins.
  • 1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating.
  • 3 months: Freeze in a sealable container and store up to 3 months.
Pumpkin Spice Muffins

More pumpkin spice recipes

When you’re in the mood for pumpkin spice, here are a few more pumpkin recipes to use it:

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Pumpkin Spice Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This pumpkin spice muffins recipe comes out moist and perfectly spiced! Bake up a batch to celebrate the season.


Ingredients

  • 2 cups all purpose flour
  • 1 ½ tablespoons pumpkin pie spices, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula.
  3. In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins.
  4. Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin spice muffins, pumpkin spice muffins recipe

A Couple Cooks - Recipes worth repeating.

Easy Mushroom Tacos

This mushroom tacos recipe is quick to make and bursting with savory flavor, starring meaty portobellos and creamy refried beans!…

A Couple Cooks – Recipes worth repeating.

This mushroom tacos recipe is quick to make and bursting with savory flavor, starring meaty portobellos and creamy refried beans!

Mushroom Tacos

Here’s a quick and easy taco recipe perfect for weeknights: try these easy Mushroom Tacos! Portobello mushrooms have enormous savory flavor: throw them in a skillet with some punchy seasonings and they make plant-based magic. This recipe is for when you have just a few minutes to throw together a meal: combine those portobellos with creamy refried beans and the quickest slaw, and you’ve got dinner!

Ingredients in mushroom tacos

This mushroom tacos recipe comes together in a flash: it should take you about 20 to 25 minutes to put together. The taco is a Mexican invention, likely from the Aztec times, and was first introduced in the US in 1905. We honor the great tradition of Mexican cuisine in this recipe! The only part that requires cooking is sautéing the portobello mushrooms with a few spices. Combine those with canned refried beans to add enough protein to keep these tacos filling. Here’s what you’ll need:

  • Portobello mushrooms
  • Garlic
  • Cumin seed, cumin, smoked paprika, salt and pepper
  • Lime
  • Refried beans
  • Cabbage
  • Avocado
  • Pico de gallo
  • Queso fresco (optional)
  • Tortillas

All you’ve got to do is sauté the mushrooms with spices, then make a quick slaw and top them with toppings. You don’t even need to make a sauce, though you can top with sour cream if you like. They’re juicy and delicious as is!

Mushroom Tacos Recipe

Refried beans are key for protein

These mushroom tacos are plant-based and vegan. But here’s the important thing to know about thsee tasty fungi: mushrooms can’t stand in for protein! The flavor of these portobellos is like a bite of steak (literally!). But it has no protein, so you’ve got to add other elements with plant based protein to make a filling meal!

Don’t like refried beans? You’ll want to make sure to add other plant based protein here:. Try Seasoned Black Beans or even Vegan Walnut Taco Meat, which has nuts for added protein. You could also try

Serving size for these mushroom tacos

This mushroom tacos recipe is so simple to make and bursting with flavor! Here’s one note to keep in mind on serving size:

  • The mushrooms shrink down in the pan. It looks like a lot at first, but as they cook off the water the mushrooms shrink in volume.
  • Add just a handful of mushrooms per taco. It will still add massive flavor. Place them on a generous helping of refried beans.
  • If you’re feeding very hungry eaters, make 1.5 times the mushrooms and double the beans. Or, you can accessorize with more hearty side dishes! See below.
Mushroom Tacos

About Portobello mushrooms (and substitutes)

The Portobello variety of mushroom makes these tacos: it’s so hearty and savory! But there are a few substitutes if you can’t find them. Here’s what you need to know bout this mighty mushroom:

  • Portobello mushrooms (aka portobella or portabella) are one of the most widely consumed varieties in the world. They taste intensely meaty and savory, with loads of umami.
  • Where to find them: You can find portobello mushrooms at most mainstream grocery stores. Often they come packaged in containers with 3 to 6 mushroom caps. If you get 6, make 1.5 times this recipe! (See below.)
  • Fun fact: the button mushroom and cremini (also known as baby bella) are the same variety of mushroom, just earlier growth stages! The portobello is the oldest stage, so it has the most meaty and savory flavor. So you can substitute the cremini or baby bella if you can’t find portobellos.

Tips on warming tortillas

One last thing about these mushroom tacos: make sure to warm tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
  • Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla (which is what we did here, because we cook on induction!).
Mushroom Tacos

Make it a meal: side dishes for mushroom tacos

Want to make these mushroom tacos into a filling meal? Here are a few side dishes that go with tacos:

What else would you serve with these vegan tacos? Let us know in the comments!

More mushroom recipes

Love mushrooms? Here are a few more tasty mushroom recipes you’ll enjoy:

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Mushroom Tacos

Easy Mushroom Tacos


  • Author: Sonja Overhiser
  • Prep Time: 13 minutes
  • Cook Time: 7 minutes
  • Total Time: 20 minutes
  • Yield: 8 tacos
  • Diet: Vegan

Description

This mushroom tacos recipe is quick to make and bursting with savory flavor, starring meaty portobellos and creamy refried beans!


Ingredients

  • 3 tablespoons olive oil, divided
  • 4 large portobello mushrooms*, sliced 1/4-inch thick
  • 1 clove garlic, minced
  • ¼ teaspoon cumin seed
  • ½ teaspoon each ground cumin and smoked paprika
  • Scant ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ tablespoon lime juice (1/4 lime)
  • 15-ounce can refried beans
  • 1/4 medium red cabbage
  • 1 ripe avocado
  • For serving: pico de gallo (required), queso fresco or feta cheese crumbles (optional)
  • 8 tortillas

Instructions

  1. Sauté the mushrooms: Slice the mushrooms into 1/4-inch slices. Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the mushrooms and cook 5 to 6 minutes, stirring occasionally, until softened. Lower the heat to medium and stir in the additional 1 tablespoon olive oil, garlic, cumin seed, cumin, smoked paprika, kosher salt and black pepper. Cook 1 to 2 minutes until fragrant, then turn off the heat and stir in the lime juice.
  2. Heat the beans: Heat the refried beans in a small saucepan until warm. Taste and add a few pinches of kosher salt if necessary.
  3. Make the quick slaw: Shred the red cabbage. Place it in a bowl and add the juice of 1 lime quarter and 2 pinches of kosher salt. Dice the avocado, if using.
  4. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  5. Assemble the tacos: Add a generous spoonful of refried beans, a small handful of mushrooms*, slaw, avocado, pico de gallo, and cheese crumbles, if using.

Notes

*The serving size makes 8 modest tacos. If serving very hungry eaters, you may want to make 1.5 times the mushrooms and double the refried beans, or add some hearty side dishes.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Mushroom tacos

A Couple Cooks - Recipes worth repeating.

Pumpkin Old Fashioned Cocktail

Want a pumpkin cocktail? Try the Pumpkin Old Fashioned! It’s a cozy slow sipper with bourbon and hints of vanilla…

A Couple Cooks – Recipes worth repeating.

Want a pumpkin cocktail? Try the Pumpkin Old Fashioned! It’s a cozy slow sipper with bourbon and hints of vanilla and spice.

Pumpkin Cocktail Pumpkin Old Fashioned

Looking for a pumpkin cocktail that’s sippable and not too sweet? Try our new favorite fall drink: the Pumpkin Old Fashioned! This one is for bourbon-lovers: it’s a nuanced slow sipper with notes of vanilla, maple and spice. It’s barely sweet and bourbon-forward, ideal for sipping by the fireside or any fall occasion. While it’s bright orange, it tastes just like the Classic Old Fashioned you love…only cozier.

What’s in a Pumpkin Old Fashioned cocktail?

This Pumpkin Old Fashioned cocktail is 100% Old Fashioned, with a hint of pumpkin spices. It’s a great contrast to most pumpkin cocktails, which tend to be on the sweet and creamy side (like this Pumpkin Martini). This one has just the right finish from the pumpkin spices, but it’s still very bourbon forward. Here’s what you’ll need:

  • Bourbon
  • Pumpkin puree (not pumpkin pie filling)
  • Pure maple syrup
  • Pumpkin pie spice
  • Vanilla

The ingredients might make it seem like a sweet drink, this Pumpkin Old Fashioned is anything but! Take a sip and it tastes like bourbon on the front end, but the finish has a distinct nuance of spice.

Pumpkin Cocktail Pumpkin Old Fashioned

Use pure maple syrup or simple syrup

Don’t have pure maple syrup? This pumpkin cocktail uses pure maple syrup, not the synthetic kind! You can substitute honey or simple syrup if you don’t have it on hand. Even better, make a batch of Brown Sugar Syrup! It takes just 5 minutes and all you need is brown sugar. The flavor is even deeper and more caramel than maple syrup.

How to make a Pumpkin Old Fashioned

The method for making a Pumpkin Old Fashioned cocktail is different from the typical Old Fashioned. For the classic, you muddle a sugar cube with bitters, then add the bourbon right in the glass. For the pumpkin version, you’ll have to shake it! Here’s why:

  • Shake the ingredients in a cocktail shaker. This is unconventional for an Old Fashioned. But it’s necessary to integrate the pumpkin puree into the drink. It makes a beautiful orange color!
  • Strain into an ice-filled glass. When you’re making an Old Fashioned, a big ice cube is key. Make a batch of Clear Ice for the best results.
  • Garnish! This pumpkin cocktail looks great with a rosemary branch and orange peel, evoking the colors of…you guessed it, a pumpkin.
Pumpkin Cocktail Pumpkin Old Fashioned

More pumpkin drinks

There are so many tasty ways to add pumpkin to your drinks! From smoothies to cocktails, we’ve got you covered. Try these delicious pumpkin drinks:

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Pumpkin Old Fashioned Cocktail


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

Want a pumpkin cocktail? Try the Pumpkin Old Fashioned! It’s a cozy slow sipper with bourbon and hints of vanilla and spice.


Ingredients

  • 2 ounces* bourbon whiskey
  • 1 tablespoons pumpkin puree
  • ½ tablespoon maple syrup
  • ¼ teaspoon pumpkin pie spice (purchased or homemade)
  • ¼ teaspoon vanilla
  • 1 dash Angostura bitters
  • Ice, for serving (try clear ice!)

Instructions

  1. Place all ingredients in a cocktail shaker. Add 1 handful ice and shake until cold.
  2. Strain the drink into an ice-filled lowball glass. Garnish with rosemary and an orange peel, if desired.
  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Old Fashioned Pumpkin, Pumpkin Old Fashioned, Pumpkin cocktail

A Couple Cooks - Recipes worth repeating.