Tuesday, December 07, 2010

Veggie tacos

I make my soft-shelled tacos with tortillas, refried beans and a couple of vegetables. Here goes:

The ingredients:
(Refried beans:)
1 cans pinto beans
1/8 onion, chopped
1/4 cup water
1/2 tsp salt
1/2 tsp cumin
cheese for sprinkling
1 zucchini, chopped; or sliced mushrooms
1/2 red bell pepper and 1/2 green bell pepper, sliced
salt and pepper, 1/2 teaspoon oregano, 1/2 teaspoon cumin

The recipe:
Fry the onion in a couple of tablespoons of olive oil for a few minutes. Add the beans and water.
Mash the beans with a fork or potato masher.
Until smooth.
Add salt and shredded cheese if you'd like.
Fry zucchini or mushrooms in a couple of tablespoons of olive oil for 7-10 minutes or until tender and juices gone. Season with salt and pepper, oregano and cumin.
Slice peppers and add to a very hot pan with a tablespoon of olive oil. You want the pan to be as hot as possible so that they will get a little blackened on the outside but remain crunchy (not soggy). Add to the other vegetables.
Use the ingredients plus pico de gallo to make a tostada, taco or nachos. You can add shredded lettuce (I used spinach), guacamole, more cheese or sour cream.

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