Finally, a recipe!
I have realized recently how satisfying it is when I make something that is healthy, delicious AND takes only 30 minutes or less to make. This recipe fits the bill.
Since living in the Philippines I've had to make tacos less often because tortillas are not available and must be made from scratch. Although easy to do, it takes a little time and thus defeats the purpose of throwing some tacos together for dinner in a hurry. I also usually have to make my own salsa and cilantro isn't always available so that's another deterrent.
Well, this past week I found some decent-looking whole wheat tortillas at the store so I bought about five packs to stock up and try them out. Turns out they are pretty good! Too bad there is no guarantee they will ever show up at the store again. That's just how it goes. Also, this week, cilantro has been available and tomatoes, too. So I've made tacos a few times this week already.
Easy Vegetarian Tacos
Elements:
Tortillas (preferably whole grain)
Grated cheese
Salsa (store-bought or home-made)
Creamy black beans
Stewed winter squash
For the black beans:Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
dried ground cumin
dried cayenne or chipotle powder (unfortunately I have to leave out the spicy parts due to my stomach issue but ordinarily I would add something spicy)
1 can black beans, drained and rinsed
2 cloves of garlic
splash of vinegar
Method:
Heat oil in small sauce pan, add onions and green peppers to pan and saute till soft. While they are cooking add a little salt, ground black pepper and a few shakes of cumin (my favorite spice!) and whatever spicy element you choose. Add the black beans and mash with a potato masher until creamy. Add about 1/4 cup of water or broth while you are mashing. You don't have to mash it completely, just 1/2 to 3/4 of it till you have some chunky black beans in the midst of creamy black beans. Add more liquid, if needed. Bring beans to simmer. Add two cloves chopped garlic and heat together for few minutes. Turn off heat and add a splash of vinegar.
A note about garlic:
Adding garlic at the end of a recipe preserves more of the flavor and the nutritional benefits. To maximize the disease-prevention power of garlic, mince it at least 5 minutes before cooking it. Chopping garlic activates enzymes that convert allantoin to it's active state. Allantoin is the powerful chemical in garlic that it's anti-disease properties are attributed to. Eating onions and garlic daily reduces risks of cancer and other diseases. Onions also should be chopped and allowed to sit for a few minutes before cooking, for the same reason. This also applies to broccoli. Different plant chemicals, but same idea behind it.
Stewed Winter SquashIngredients:
1 tablespoon olive oil
2-3 cups winter squash, chopped into small cubes (I use something like acorn squash here because it's available year-round; whatever orange winter squash you have available is fine)
1 onion, chopped
1/4 cup water or broth
salt
1 tablespoon of honey or maple syrup
Method:
Heat pan to medium-high in a large skillet, add squash and onions and sautee for few mins. Add water (or broth), a few shakes of salt and the honey or maple syrup. Bring to boil, cover and simmer for about 5 minutes, till squash is almost completely cooked. Uncover and continue to simmer till liquid evaporates and squash is soft but not overcooked. Taste and add more salt and/or honey, if needed. Squash should only have a hint of sweetness.
Salsa (in case you want to make your own, this is how I make mine)
Chopped tomatoes
Fresh lime juice
A huge amount of chopped cilantro
Chili peppers (if you don't have a stomach problem like me. I miss spicy food!)
Finely chopped white or red onion
A few shakes of tabasco or Mike's hot sauce or whatever you have on hand
About a tablespoon of veg/olive oil
Salt and pepper to taste
Mix and let sit at room temp until ready to eat (I usually make the salsa first, then set it aside so the flavors meld together)
Other filling options: (on the next night I made this filling to augment what we had leftover)
Chicken & bell peppers (our old stand by)
Sautee sliced onions and bell peppers in hot oil, add chopped chicken, add salt, cumin and pepper, sautee on high heat till cooked. If you use a large enough skillet, the chicken, peppers and onions will start to char and get browned like when fajitas are served in restaurant. I love this. The key is not have a too-crowded pan and high-heat. Sometimes I add about a tablespoon of tequila for flavor and to help scrape any bits off the pan before serving. Can also squeeze a lime over it at the end, then it can be called margarita chicken. Yummy!
So easy!!!
This recipe may seem a little strange but I'm telling you the combination of sour/spicy salsa, mild beans and slightly sweet squash is yummy! Andrey agrees. I got the idea to use squash from my favorite tacos in Seattle at a place called Aqua Verde. They have these sweet potato tacos with crumbly cojita cheese on whole grain tortillas and they are SO delish! I have no idea if kids will go for this as I have no idea about that yet.