Tag Archives: taco

Black Bean Soft Tacos with Broccoli Salsa Tapenade

In my pantry today:

  • black beans
  • 1/2 c minced onion
  • 2 cloves garlic
  • 1 tsp olive oil
  • 1/2 c vegetable broth
  • 1/2 c broccoli salsa tapenade (below)

broccolitapenadeI want to cook with the new white corn tortillas I found at Aldi which are exactly like the ones my favorite (and really, the only I eat) soft tacos at our favorite Mexican restaurant here. There are black beans in the cupboard and in the fridge a few leftover broccoli florets that I just don’t want to see die. But black beans and tortillas, ok. I see that. But fitting broccoli into the equation?

  • 1/2 c broccoli crowns
  • 4 tbsp salsa
  • 1/2 tbsp garlic paste
  • 1/2 tsp taco seasoning packet
  • 1/4 tsp cayenne (optional)
  • Juice of 1 lime wedge

Invite the food processor and that big bag of frozen lime wedges you still don’t entirely know what to do with, and get going on this easy little addition that will turn out to be better than anticipated. Pulse the broccoli and garlic paste until the broccoli is more finely minced than your human hands could possibly muster (yet not completely pureed). Remove to a small bowl and add seasonings, salsa and finish off with the lime. Set aside — you can obviously eat this immediately, but a couple of hours sitting never hurt no seasoning blend.

limesTo make the beans, start out minced garlic and onions in olive oil on ML for a few minutes, then do a half-ass drain/rinse on your can of black beans (a little of the gook in there will be helpful) and put in the pan. Add most of the vegetable broth, saving a little for additions later. Stir everything together, then place two (frozen here) lime wedges on top, cover and let cook for 20m or so. Remove limes, stir and add rest of broth then let simmer until taco time. Heat your tortillas between wet paper towels in the microwave for 30s — layer on beans, broccoli and cheese — I give this 5 spoons for both taste and creative use of leftover broccoli.

Tasty Tight Tacos (or, “No Cabbage Water Tonight”)

In my pantry today:

  • 6 prepackaged taco shells
  • 1 can chicken breast
  • 1/2 c corn (frozen)
  • 6-8 cherry tomatoes, quartered
  • 2 tsp olive oil
  • 1 small red onion
  • 3 cloves garlic
  • 1/2 tbsp cream cheese
  • 1/4 c unsweetened almond milk
  • 1 tbsp fiesta chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp turmeric
  • 1/2 – 1 c shredded cheese
  • sour cream as garnish

So some delicious Asian slaw has been sitting in the fridge getting slaw-ier… the wontons it was made to go with ended up as another unwritten shame upon my house… and slaw (or worse, broth with slaw — very Charlie and the Chocolate Factory’s cabbage-water-feeling despite the slaw really having more personality and ingredients than simply cabbage.) just wasn’t gonna cut it. We may have entered the careful time of waiting another two weeks before more SNAP dollars appear, and though cabbage water is a possibility that I am not unwilling to entertain I wanted something hot. We had shells left from one of the two buy-one-get-one hard/soft taco kits recently picked up and I was certain I could fill them. There would be no slaw-broth tonight.

Mince your garlic and slice your onion thinly. Put it in the olive oil heating to M. Drain and rinse the canned chicken well; after onions are translucent add it to the pot with seasonings. Add almond milk and break the chicken chunks up with your spatula as everything gets mixed. Once it’s hot on M, reduce heat to ML and mix in cream cheese, tomatoes and corn.

Serve the hot mess in taco shells with cheese and sour cream. 4 spoons!