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A Quick Summer Meal That is Meat Free – Black Bean and Corn Tacos

When you are looking for something quick to make on these hot summer days and may even want to stay away from the meat for a dinner or for lunch, beans can be a great alternative for you. They can provide you with plenty of protein, vitamins and fiber and taste great in salads or as a taco or wrap. I decided to do this myself for lunch a few weeks ago and then brought it back as a dinner meal when we were looking for something quick and easy one night. All the ingredients can be things that you might normally have on hand in your pantry or refrigerator so you can have this ready to go in just minutes.

Black Bean and Corn Tacos

1 15 ounce can black beans, drained and rinsed (or 1 cup of cooked black beans)

5 teaspoons olive oil, divided

1 tablespoon fresh lime juice

1 cup frozen corn kernels, thawed

2 teaspoons ground cumin

1/2 cup onion, sliced thin

2 green onions, sliced thin

Corn or flour tortillas

Spinach leaves, for topping

Thinly sliced radishes, for topping

Sliced avocado or guacamole, for topping

Grated cheese (your choice) for topping

Sour cream, for topping

Diced tomatoes or salsa, for topping

Place the black beans and the cumin together in a small bowl and lightly mash the beans. Add 2 teaspoons of the olive oil along with the lime juice and mix together until well blended. In a saucepan set over medium heat, heat 1 teaspoon of the olive oil until it is shimmering. Add the sliced onion and saute the onion until it is tender, about 3 to 4 minutes. Add the corn kernels and the bean mixture to the onions and heat until the corn and beans are completely warmed through and fragrant, about 3 to 4 minutes. In a separate skillet, warm the remaining olive oil over medium heat. Warm the tortillas individually for about 1 minute per side. Remove the tortillas to a separate plate and place the bean and corn mixture in a separate bowl, sprinkling the beans mixture with the sliced green onions. Place any toppings you like on the table as well so people can assemble their own tacos to their specific liking.

You can really add anything you like to this dish to truly make it your own. Personally, I had tomato, avocado and radishes on mine while Sean put cheese on his and Michelle put sour cream and cheese on hers. The spinach was a nice touch as well. I actually have had this for lunch a number of times and they pack pretty well just as wraps if you didn’t want to cook the tortillas and just wanted to pack them up for a lunch on the go. you could certainly used dried beans that you have soaked and cooked beforehand in place of the canned, but the canned were convenient to use for my purposes and you can really make these with any type of beans you like, maybe throw in some chili peppers or hot sauce if you want some heat or any other type of vegetable you might like.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Fiesta Week Part 3 – Cabbage Slaw and Refried Beans

Now that you have some good taco recipes from chorizo tacos and chicken tacos, you need to have some good ides to go along with the tacos. Of course guacamole and salsa are always good choices and are pretty easy to make on your own at home. There are also a number of quality store-bought salsas and guacamole if there are some that you  like in particular and don’t have the time or energy to make them yourself. Personally, I always like the homemade better since you have more control over the ingredients and can make it just how you and your family like it the best. Anyway, I wanted to make a few different side dishes that could go well either right on the tacos themselves or right along side of them. Of course, I needed to have a classic refried beans recipe and I decided to use this one that I found on Food Network’s website from Ellie Krieger. It is very simple and can be done in minutes.

Refried Beans

1 tablespoon olive oil

1/2 medium onion, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 (15-ounce) can pinto beans, drained and rinsed

2/3 cup chicken broth, plus more if needed

Salt and pepper

2 tablespoons chopped fresh cilantro leaves

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until the onions are tender, about 3 minutes. Stir in the garlic and the chili powder and cook for 1 minute. Stir in the beans and the chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon or potato masher, adding more chicken broth to moisten the beans if necessary. Season the beans with salt and pepper, to taste. Stir in the cilantro leaves and serve.

The beans are very tasty and take no time at all to make. You could really do this with any type of beans that you like the best. I think black beans would be great for this well. The beans added great texture to the tacos overall and make a good side dish not just for tacos or other Mexican meals, but for things like chicken or pork entrees as well.

I also wanted to make a quick slaw to go along with the tacos, but I did not want a typical creamy coleslaw that I often make. I needed something lighter and simpler that people could put on their tacos or right on the side of their meals. This simple vegetable slaw from Bon Appetit fit the bill perfectly and only took a few minutes to make for the meal.

Black Bean and Cabbage Slaw

1 15-ounce can black beans, drained and rinsed

1/2 teaspoon cumin

2 teaspoons olive oil

1 tablespoon fresh lime juice

2 cups coleslaw mix

2 green onions, chopped

1/3 cup chopped fresh cilantro

Place the black beans and the cumin in a small bowl and partially mash the beans. Mix the olive oil and the lime juice together in a medium bowl. Add the coleslaw mix, green onions and cilantro to the oil mixture and toss them well to coat them evenly. Add the beans to the coleslaw and toss to coat. Season the slaw with salt and pepper to taste.

Again, it is a very simple recipe that has a great fresh taste and flavor. This slaw could even be used as a taco filling all on its own if you wanted to go with something as more of a vegetarian option for tacos. All you need to do is heat dome tortillas, spoon the mixture onto the tortillas, add a little cheese and any other toppings you like, and you are good to go. I have actually been eating the slaw with my lunch the rest of the week and have added it into some salad that I made for lunch yesterday for an even better variation on regular salad.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 8, 2014 in Cooking, Holidays, Salad, Side Dishes

 

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Fiesta Week Part 1 – Chorizo Tacos

I decided to make a bunch of Mexican dishes yesterday as kind of an early Cinco de Mayo kind of meal for Sunday since we were having some guests over. I made three different kinds of tacos, some re-fried beans, vegetable slaw, guacamole, salsa, confetti corn, pickled onions and radishes, southwestern egg rolls, avocado dip and more, so there were lots of things to choose from, some of which I have made before and posted here and some new things. Unfortunately, I got so caught up in all of the cooking that I forgot to take pictures of a lot of it, so I hope to take some pictures of some of the leftover items tomorrow. The only thing I did not have anything left of was the chorizo tacos, which seemed to be quite a favorite. I had bought the chorizo at Adam’s Farms since they make their own, but you could also make your own as well at home if you have all the ingredients or a favorite recipe you like to use. I saw a bunch of different recipes, but this one from Williams-Sonoma struck me as the best one of the bunch, so I used this one.

Chorizo Tacos

8 ounces (1 cup) Mexican chorizo sausage

3 medium potatoes

Salt, to taste

2 medium poblano chiles or red bell peppers

3 tablespoons vegetable oil

1 onion, thinly sliced

Guacamole (homemade or store-bought)

Salsa (homemade or store-bought)

Flour or corn tortillas

With a small knife, slice down the side of the chorizo casings. Remove the chorizo from the casing and discard the casing. In a large skillet set over medium heat, add the chorizo. Cook, stirring regularly to break up the clumps, about 4 minutes, until the chorizo is cooked through. If there is a lot of rendered fat, discard some of the excess and remove the chorizo to a bowl. Set the pan aside for later use.

Peel the potatoes and cut them in half, and then dice the halves. In a medium bowl, add the potatoes and 1/2 teaspoon of salt and toss the potatoes. Cover the bowl with plastic wrap and microwave them on high for 4 to 5 minutes, until the potatoes are tender.

Roast the chiles or bell peppers by placing them directly over a gas flame (don’t use a pan), or 4 inches below the broiler in the oven, turning the peppers occasionally with tongs until they are evenly blackened all over. Place the peppers in a plastic bag and allow them to cool. Peel off and discard the blackened skin of the peppers. Pull out the stems from the peppers and the seed pods and discard them. Tear open the peppers and rinse off the seeds and bits of black skin. Cut the peppers into 1/4-inch pieces.

In the empty skillet, add the vegetable oil to a bit of the rendered chorizo fat set over medium heat. Add the sliced onion and cook, stirring regularly, until the onions are translucent, about 2 minutes. Add the potatoes and cook, stirring regularly, until the potatoes are browned, about 5 minutes. Stir in the  chile peppers and the chorizo and cook for 3 or three minutes, stirring occasionally. Taste the mixture and season with salt and pepper as needed.

Warm the tortillas and scoop the chorizo filling into a serving bowl. Set the bowl on the table with the warm tortillas, guacamole, salsa, hot sauce and any other accompaniments that you like.

Everyone really loved the chorizo tacos. They had just the right amount of spice and adding the potatoes to the mix really added something great as far as taste and texture to the mix. This mix would be great without the tortilla as a main dish with some rice or even as a breakfast with some eggs. You could even omit the chorizo altogether and just have the potatoes, onions and peppers if you wanted a vegetarian taco mix instead. I wish I had taken a picture of it as they were really good. Next time I make them I will post a picture of them for sure.

That’s all I have for today. Check back next time for another recipe from our Mexican fiesta. until then, enjoy the rest of your day and enjoy your meal!

 

 

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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