Tag Archives: corn tortillas

simple taco salad

9 Dec

IMG_2459Tacos are a great go-to dinner when time is of the essence.

But what if you don’t have any tortillas on hand?

Pull out some tortilla chips and make a taco salad!

Feel free to use beans vs. turkey, make your favorite salad dressing, and season with the right amount of spices to suit your palate.

You’ll have a delicious dinner in no time!

Prep Time: 2 minutes Total Time: 20 minutes

Serves 2

Ingredients:

  • A few handfuls of arugula (or any lettuce you have)
  • 2 T. olive oil
  • 1/2 package of ground turkey
  • 1 poblano pepper, diced (or bell pepper, add jalapeño if you want)
  • 1/2 yellow onion, diced
  • 2 t. cumin
  • 1 t. cayenne
  • 1 t. paprika
  • Salt + Pepper
  • Tortilla chips, crushed
  • 1/2 lime (or your favorite salad dressing)
  • Handful of cilantro

Directions: 

1. Prep: Place lettuce on plates. Dice pepper and onion, pluck cilantro leaves.

2. Cook: Add oil to a pan, sauté onions for 5-10 minutes then add in pepper, and cook until soft. Add turkey meat, and spices, salt and pepper. Let cook for 8-10 minutes.

3. Assemble: Place ground turkey mixture on top of your lettuce bed. Squeeze lime juice on the meat, or your favorite salad dressing. Top with crushed tortilla chips and cilantro.

PS: If you have avocado, tomatoes, or red onion on hand feel free to add!

surprise black bean dish

15 May

IMG_1203Got some black beans, sweet potatoes and kale?

Mix them together, sprinkle some cumin and chili powder, place them on corn tortillas, and you’ve got yourself a winning lunch or dinner in no time!

Here’s how:

Serves 2 – Prep time 5 minutes – Total time 20 minutes

Ingredients:

  • 1/2 cup dry black beans soaked for 8 hours and cooked for 45 minutes – 1 hour, or rinsed from BPA free can
  • 2 small sweet potatoes, cut into 1/2 inch pieces
  • 3 leaves of kale, leaves removed from stems
  • 2-4 corn tortillas
  • 1 tbsp olive oil
  • 2-3 tsp cumin
  • 2-3 tsp chili powder
  • 2 pinches of se salt

Directions:

1. Prep your ingredients: Rinse, then cut your sweet potatoes into 1/2 inch pieces. Rinse your kale, then remove leaves from stems and rip into small pieces. Rinse off your beans whether canned or homemade. Take out corn tortillas.

2. Cook: Over medium heat add olive oil to a pan, then place your chopped sweet potatoes and mix. Add your spices and salt, mix again. Cover and let cook for 2-3 minutes. Add in a drop or two of water, cover and let steam for 5-7 minutes, until sweet potatoes soften. Warm up your tortillas. In your pan, add in black beans and kale then mix. Cover and let cook for another 3-5 minutes, until kale is sautéed and beans are mixed thoroughly with the sweet potatoes. 

3. Serve: Place your delicious vegetarian taco filling onto your corn tortillas, serve with cilantro, sour cream, avocado, lettuce, shredded cheese, or au naturale. 

 

ravishing red bean tacos

12 Apr

photo-26Beans are certainly one of the most economical proteins and sources of great nutrition (B vitamins, folate, iron, potassium, zinc etc…) out there!

Buy them dry, let them soak overnight or over a work-day, rinse, then cook them in water on your stove for 1 hour, or your pressure cooker and voila – meatless gems ready for a fun meal!

Here’s a great way to use them up:

Serves 2

Ingredients:

  • 2 corn tortillas
  • 1/2 cup red beans
  • 1 oz cheddar cheese, diced (optional)
  • 2-3 slices of avocado
  • 1/3 small onion, diced
  • 2 tbsp salsa
  • handful of greens (sprouts/cilantro/lettuce/microgreens)

Directions:

1. Prep and cook your beans: Measure out your beans, soak them for 8 hours. Drain and rinse, then add to a pot, submerge in water. Bring to a boil, then simmer for 1 – 1.5 hours, test for doneness.

2. Prep other ingredients: Heat up corn tortillas in the oven. Chop cheese, avocado, onion.

3. Assemble and serve: Place corn tortillas on your plate, add beans, cheese, avocado, onion, salsa and top with your greens. Add some hot sauce for some kick, and enjoy!

You’ll be surprised at how filling and satisfied you’ll feel after this meal.