When the weather outside is sizzlin, the last thing I want to do is spend a lot of time slaving in a hot kitchen. I generally don’t have a big appetite for heavy meals and meaty dishes, and I like to keep summer food prep a little more simple. My daughter, Nicole, and I recently tried out this yummy recipe for vegetarian tacos. Although I’m sharing the recipe below, I was thinking about how enjoyable the actual process of creating a meal is when you do it with someone special. I have so many fond memories of cooking or baking with my mom, grandmother, children, friends and husband. This past Christmas Eve, our family was in several different locations, so my hubby and I decided to make a special dinner together at home, and we had a wonderful evening. There are so many memories to be made right in your own kitchen! Now, back to the tacos. There was a little prep required, but with some cool background music, a little wine, and great conversation, dinner was on the table in no time. I love how versatile this recipe is too!
3 tbsp. extra virgin olive oil
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1/4 tsp cayenne pepper
1 (15.5 oz) can black beans, drained and rinsed
1 tabs. fresh lime juice, plus wedges for serving
Fresh ground black pepper
1/2 lb. medium carrots, cut into 3″to 4” sticks
1 tsp. ground cumin
8 whole grain tortillas (you can also use taco shells or flour tortillas, your preference)
crumbled goat or queso fresco cheese
sliced black olives
Preheat oven to 450 degrees. Heat 1 1/2 tablespoons olive oil in a medium saucepan over medium high heat. Add onion, pepper and cook, stirring occasionally until tender, 4 to 6 minutes. Add chili powder and cook, stirring until fragrant, about 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and stir occasionally until thickened. Mash beans with the back of a spoon or potato masher until thick, then stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons olive oil on a baking sheet. Season with salt and pepper. Roast turning occasionally for 10 to 12 minutes, until carrots are tender.
Divide beans and carrots between taco shells or tortillas. (We warmed our tortillas in a pan.) Finish with toppings, a squeeze of lime and enjoy. We made a tossed salad as a side.
Enjoy and have a great week!
“I’m just someone who likes cooking and for whom sharing food is a form of expression.” Maya Angelou