Our five week road trip is coming to a close as we spent a few days in Texas making our way back west. We had the fun opportunity to spend time with some of our friends in Dallas. They spent the three days trying their best to convince us that Texas is the place to be. We went to some fun areas, ate at amazing restaurants, did a little shopping, but my favorite meal was one we had at home. Our host planned to prepare just for us, because we not meat eaters. She got the base recipe from Vegetarian Times, but then she whipped us some amazing salsa while I made some guac to top the tacos.
Black Bean and Toasted Corn Tacos
I have altered the recipe just a little bit from the original:
1 can black beans
3/4 cup prepared salsa
3 cloves of garlic, minced
Juice of 1/2 lime
3 tsp ground cumin (split)
1/4 tsp black pepper
1 1/2 cups frozen corn
6 6-inch corn tortillas or taco shells
Combine black beans, salsa, garlic, 1 1/2 tsp cumin, and lime juice in a sauce pan. Bring to simmer for 5-6 minutes until soft. Mash together to desired texture.
In another saucepan bring to medium high heat, lightly coat with olive oil, place frozen corn and sprinkle with 1 1/2 tsp cumin, 1/4 tsp ground black pepper, and cayenne to taste. Cook for about 10 minutes or until crispy.
Preheat oven to 350 degrees, fold corn tortillas into a taco shape and bake in the oven for 8 minutes or until toasted.
Chopped green onions
Roasted red pepper slices
Baby spinach leaves
Quick Salsa (recipe below)
Quick Guac (recipe below)
3 roma tomatoes
4-5 garlic cloves
cilantro to taste
juice of half lime
1/4 cup onion
Blend together on low until desired texture. Adjust flavor to your liking.
2 ripe Avocados
2 tsp garlic powder
2 tsp onion powder
2-3 Tbsp finely chopped cilantro
2-3 Tbsp finely chopped onions
salt and pepper to taste
Mash all ingredients together, or better yet, have the kids help with this one!
This meal comes together pretty quick even though it seems like a lot, this is a meal the kids can really get involved in.