No surprises this time. I make these tacos differently now. Time for another revision.
1 15-ounce can organic low sodium black beans, drained, rinsed
1/2 teaspoon ground cumin (maybe more)
2 teaspoons extra virgin olive oil
1/2 medium sweet onion, thinly sliced
1/2 medium size lime juiced
1 large clove garlic minced
pinch oregano, dash celery salt (trust me on this one)
1 14 ounce bag cabbage slaw mix
1 tsp dried cilantro
onion and garlic powders, a dash apiece
salt and pepper
juice of 1.5 limes
2-3 T extra virgin olive oil
2-3 T honey
4 white or yellow corn tortilla shells, crispy
1/3 cup crumbled feta cheese (cheddar is OK too)
Your favorite hot sauce or salsa
Drain and rinse the black beans, set aside.
In a small saucepan, saute the onion on medium flame until soft and slightly browned. Add oregano, cumin, and garlic. Saute until the spices are fragrant, about a minute or two.
Add the well drained black beans. Add juice of half a lime. Heat until warmed through. Mash the beans with a spoon but leave some beans whole and chunky. Season with celery salt. Set aside.
In a medium mixing bowl, whisk the olive oil and juice of 1.5 limes. Mix in honey. Add olive oil to create a smooth dressing. Season to taste with onion/garlic powders, salt and pepper.
Add the cabbage slaw mix. Mix well, adjust for seasoning, and set aside.
This recipe will make enough for 4-6 tacos. If you need more servings, double the bean recipe and buy more taco shells. You will not need to double the cabbage slaw portion. You’ll have plenty.
Construct your tacos.
We recently discovered La Tiara authentic Mexican taco shells from Gladstone Missouri. Yeah, I was thinking the same thing as you until I tried these shells. Use bagged sliced slaw for pure convenience. Fresh cabbage? Only if you have the time and eschew convenience. Fresh avocado would be nice. Beer is also a perfect side dish for these tacos.
This is another post in my world famous Beans for Breakfast series.
I post links like this to remind readers no one can possibly teach you everything. There is a ton of information on the internet to research and read to improve your food and nutrition knowledge. But you have to take the time and be motivated to find solid, good information. Avoiding fad diets would be a good thing too.
Sunday is a good Beanday. A day of rest. Maybe a few, but not too many errands. Hang out the rest of the day at home and make a pot of beans for the week.
This morning I was compiling a dried bean inventory so that I wouldn’t buy more of what I already have on hand. My beans are in various containers in the pantry and on the kitchen counter. Some packages of dried beans are unopened. My quick inventory told me I had green split peas, adzuki, black beans, black eyed peas, red and brown lentils, chickpeas, pinto, mayacabo, white beans, and an unidentified variety which I had to research to figure out I had Cranberry beans!
The white beans were stored in a plastic baggie and fearing they may have been in the pantry since the last time I made Wing and Leg Navy Bean Soup I thought I would cook them. After a triple rinse I quick soaked them (rinse, drain, pour boiling water over all and cover for one hour). Drain again, cover with fresh filtered water, a little onion powder, garlic powder, one bay leaf. Bring to a boil, reduce heat to super low, and simmer for several hours.
Now I had a pot of beans before deciding what dish to make. After exhausting the possibilities I decided upon a White Bean and Sweet Potato Stew. My inspiration came from the same source as Spanish Style Lentils. So if you’re a visual learner, here you go:
1/2 tsp smoked paprika and 1/2 tsp regular sweet paprika
freshly ground black pepper and salt to taste
Heat the olive oil in a medium sized stock pot
Add the onion, bell pepper and carrot. Saute until the onion is translucent. Add garlic and both paprika powders. Saute briefly for about a minute.
Add the tomatoes, vinegar and simmer for five minutes. Break up the tomatoes with a wooden spoon. Continue to simmer until the mixture thickens.
Add the beans, sweet potato, and two cups of broth. Bring to a boil, then reduce heat to low. Simmer covered for around 30 minutes. Check and stir throughout this process and add more broth to desired thickness and to prevent sticking/burning of the stew.
When the potatoes are tender the stew is done. Season to taste with freshly ground black pepper and salt.
Makes approximately six large servings.
Now I need to figure out what to make with the butternut squash I baked in the oven.
And since I’m feeling lazy today (while giving credit where credit is due) check out either the video or website for ingredients and instructions for the Classic Spanish Lentil Stew, known in Spain as Lentejas.
no red pepper because I didn’t have one in the fridge
only two cloves of garlic plus granulated garlic to taste
1/2 cup canned stewed tomatoes instead of tomato sauce (adds sweetness)
2 carrots instead of one (because I like carrots)
2 bay leaves instead of one
One quart organic vegetable stock instead of five cups (thicker stew, less soupy)
1/2 tsp smoked paprika and 1/2 tsp regular sweet paprika (watch that smokey paprika because it can be quite strong and overpowering)
no added salt
This is an excellent recipe if you are gradually adding vegan dishes into your diet.
There was a head of green cabbage in the fridge that needed to be cooked. So I made a simple saute of cabbage, onions, carrots and garlic then put the entire veggie mix back into the fridge for another day. I spend quite a bit of time being creative with food items in the pantry/freezer/fridge in preparation for massive food shortages in the near future. My WFH coworker likes soup for lunch and I’ve frozen single servings of different soups so we could have different soups together for lunch.
This soup starts with leftover sauteed cabbage. You can always make this soup by starting with a veggie saute if you don’t have leftover cabbage. I always have vegetable broth in the pantry and there were cooked chickpeas in the freezer.
2 cups cooked chickpeas (or one can, drained and rinsed)
Everyone into a small pot
Bring to a boil, then lower heat to simmer.
Simmer for about 30 minutes
Makes about two servings
Salt and pepper to taste. Adjust the quantities of spice to taste also. I tossed in some extra garlic powder because I like garlic. Red pepper flakes or hot sauce if you’re into spicy. Subbing pasta or rice for the chickpeas would work nicely (if you can’t or won’t eat beans). This soup freezes well.
And yet another post/link in my sporadic electronic sticky note series. I may have made dumplings once or twice in my entire life. There are some recipes here I want to try if and when I get into a dumpling mood.
This post is another in my sporadic electronic sticky note series. I’ll post links to webpages with recipes I want to try making some day. I typically make Butternut Squash Enchilada Casserole when in the mood for veggie enchiladas. It’s the only vegetarian enchilada recipe I make.
UCR plant pathologist Gabriel Ortiz wanted to understand whether black eyed peas — a hugely popular food in many parts of the world — maintain their ability to attract good bacteria even after being subjected to modern farming practices. In many cases, plants heavily impacted by humans do not benefit as much from relationships with bacteria compared to their wild relatives. However, Ortiz and his team found that the peas maintained their natural ability to form beneficial relationships with nitrogen-fixing bacteria.