Veggie-Bean Tacos

SAM_5051

Last Wednesday I wrote all about the high-fiber study I was participating in, and about how I was Tex-Mexing with tofu for lack of meat in my diet (as required by the study). Well, the study is over, but these little veggie-bean tacos aren’t, not for me.SAM_5050

Why do I love them? First of all, I almost never eat beans, which is a shame considering all their health benefits. More so than that, I love this recipe because anytime I want a protein-packed, filling meal, it doesn’t require thawing. Defrosting meat is something I hate. It’s disgusting. It’s uneven if you use the microwave, and because I usually prepare whatever I feel like eating when I feel like eating it, I rarely plan ahead.

But beans are ready when you are. Simple and wonderful.

This recipe is very similar to the Southwestern Tofu Scramble because I sautee my beans with my veggies and smash them up a little bit. You don’t have to, but I like them to be infused with similar flavor.

Ingredients

SAM_5051

1/4 cup black beans, rinsed

1 jalapeno

1/2 Roma tomato, chopped

garlic and minced onion, to taste

dash of cumin and chili powder

optional: tortillas, kale, cheese, twist of lime

Directions

-Warm a skillet to medium heat. Spray with cooking oil and begin adding in garlic, onion, tomato, and jalapeno. Sautee for a few minutes.

-Add in beans and then the seasonings into the veggies. Continue to cook until beans and veggies are heated through fully. Again, I smash my beans down a tad, but that’s personal preference. If you want to keep the texture of your mix diversified, don’t press down on them.

-Serve warm with warm tortillas, which I like to toast for a minute or so in the broiler (and it crisps the edges of the veggie-bean mix quite well).

I add kale and spritz a little lime juice over the top. Not too much though or else the tortillas become soggy. And my salsa rice makes an excellent side.

 

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One thought on “Veggie-Bean Tacos

  1. Pingback: Dessert Nachos & Sweet Yogurt Dip | Collegiate Culinaire

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