April 26, 2012

Vegetarian Black Bean and Zucchini Soft Tacos

If I'm in a good mood, I enjoy being creative in the kitchen.  I cook 95% of our meals on a daily basis, the majority of them being vegetarian.  I have my stand-bys, but every so often, I make up something that really pleases this guy.
I've found that my most inventive and successful cooking happens when I have only a few fresh ingredients on hand.  Today I had a really ripe mango, a really ripe avocado, corn tortillas, and some pantry staples.  So I made this:
I mashed up the avocado, diced the mango, added a teeny bit of finely chopped raw onion and a squeeze of fresh orange juice.  Our garden is already producing itty-bitty cilantro plants (volunteers from last year's crop) so I added some of that too.
For the bean mixture, I sauteed an onion and 3 minced garlic cloves in olive oil, added a teaspoon of cumin and a teaspoon of chipotle pepper liquid (from a can of them) and cooked until the onion was translucent.

I added a can of black beans, partially drained, a diced zucchini, and a cup of frozen corn kernels.  I salted and peppered it to taste.
Right before serving, I toasted corn tortillas on our iron stovetop grill until soft and pliable. 
Then you just tuck the bean mixture inside a tortilla, sprinkle on some cheddar jack cheese, and top with the mango/avocado salsa.

Served alongside rice (I love my rice cooker! So easy to throw on a pot of the stuff), this is a tasty yet messy meal.  Keep the napkins near by.
I alter the ingredients depending what I have on hand or what's coming up in the garden.  Enjoy!

3 comments:

  1. Oh my goodness, those sound DELICIOUS!!! You are such a fantastic cook!

    ReplyDelete
  2. That looks delicious! I hope we have some more cilantro this year. Love that stuff.

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  3. I'm back. We made this tonight, and I am in LOVE!!!!!

    Babe, you should seriously start your own vegetarian food blog!

    ReplyDelete

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