Tacos

The Chipotle Romesco sauce goes really well with the roasted cauliflower.  Would probably go well with chicken breast, too.  This recipe was found at Minimalist Baker, another site that requires work to sift through all the ads to get to the recipe.  They gotta pay for the server somehow. 

The most thorough investigation of this dish seen is on Serious Eats. But, basically, a salsa is made with chipotle peppers and a little adobo and the chicken is slow cooked until it shreds easily. Including tomatillos and fish sauce? Maybe not. In a pinch, Kirkland Salsa is used for the "salsa" and chipotle powder, oregano, garlic powder, cumin and salt added to the sauted onions and whatever else is included. 

Encountered on Bon Appetite.  There are lots of mushroom taco recipes out there. Many include garbanzo beans and/or walnuts to bulk things up. Another way to get a chewy-er end product is to use mushrooms that have been dried and then "rehydrated". They never completely rehydrate and remain the sort of chewy stuff that has more of a meat texture. This recipe does some of the drying using the oven. Took about 28 minutes in the oven for fresh mushrooms.

Taco Tuesday and there's left over sous vide/roast beef.  Making usual 6 tacos.

The basic idea for this came from Half Baked Harvest but with lots of changes.  Mostly used the spice mix to flavor the sweet potatoes that are baked.  When a recipe says Chipotle, I think it's going to include adobo sauce.  This one doesn't.  So I swapped the salted lime crema sauce for adobo sauce.  That was added to the drained and washed canned black beans to impart more flavor to the beans.  It also served as the additional salsa for the taco assembly.