I am finally starting to feel settled into our new home town and getting into a routine. We have decided to start creating a few weekly meals that we can always count on. Our first choice was,of course, Taco Tuesdays! It only makes sense because we live in Texas now, home of the best tacos around, or so I hear. For this special night I created a new taco recipe. One that hopefully my kids will be able to cook on their own as they take turns helping with dinner nights. They gobbled it up and asked for more. It is a simply recipe and you can easily add more or less veggies as needed.
1 can black beans with juice
1 can pinto beans, drained
2 medium carrots chopped
1 red pepper chopped
1 small yellow onion, chopped
3 garlic cloves, minced
3 stalks of celery finely chopped
1 tbsp taco seasoning of your choice
1 tsp cumin
1 lime for juice
1/4 cup chopped cilantro or to taste
1/4 cup water
Place water in a large skillet on high, add onions and cooked for 3 minutes until clear. Add all remaining ingredients (*except lime and cilantro), cover, and cook over medium heat for 10-12 minutes or until carrots are soft. Remove lid and turn off heat. Stir in 1/4 cup cilantro, more if desired, and juice from one lime. Serve warm in soft or hard yellow corn taco shells.
OPTIONAL: Top with avocados, salsa, cilantro, and fresh lime.
Optional: Mix about 1 cup of cooked quinoa into the taco mix before serving to make it thick and add an extra protein boost!
Source: WFM 1-10