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Thursday, July 22, 2010

Veggie and Beans Taco

It has been really hot for the last couple of weeks and I was not upto slaving over a hot stove last weekend. So I asked my husband what he would like to eat and ended up vetoeing all the suggestions he made like fried rice, dal fry and aloo paratha. He finally said "why don't you make a burrito?" So we went to the grocery store to get the required ingredients like tortillas and hot sauce. I hadn't ever tried a mexican dish at home before, so I was really looking forward to it. We reached the tortilla aisle and realised that all the burrito size tortillas came in really big packs and we would never be able to use all of those. While I was wondering what to do, my husband was exploring the aisle and found a small pack of about 10 taco size corn tortillas. That decided it - tacos it was! I must say it was light and refreshing and made a wonderful Sunday lunch.

8-10 corn tortillas - taco size
1 can black beans - rinsed (alternately, you can soak 1 cup of beans, pressure cook it and add a little salt to it)
1 cup shredded iceberg lettuce
sour cream
shredded cheese mix

For the salsa
2 tomatoes diced
1 red onion diced
1 avacado diced
2 tbsp cilantro finely chopped
1 chilli finely diced
1 lemon

For the grilled vegetables
1 corn cob or 1 cup frozen corn- thawed
1 yellow onion sliced
1/2 green bell pepper sliced
1/2 orange bell pepper sliced
1/2 red bell pepper sliced
1/2 yellow bell pepper sliced
1 tsp cumin
1 tbsp oil
salt to taste
pepper to taste


For the salsa
Mix together the diced tomatoes, red onion, avacado. Add the juice of the lemon, salt and pepper and mix well. Lemon juice should be added after the avacado to retain the green color or it will turn brown. Mix in the chilli, per taste.

For the vegetables
Heat oil in a pan. To this add the sliced onion. Stir fry this for 3-4 mins till the onion is transparent. Then add the bell peppers and the corn. If using frozen corn, add the corn after the bell pepper has been stir fried for 2-3 mins. Add the cumin and salt to this.

To assemble the taco
Cook the tacos on a pan, a couple of mins on each side. To this, add the beans, followed by salsa and the grilled vegetables. Add a dollop of sour cream and cheese. Top with the shredded lettuce.

Serve with hot sauce.
The simplest way to peel the avacado, is to cut it around the length into two pieces, remove the inner seed and then use the spoon to scoop out the avacado.

This is a great meal to-go. Just pack it as shown below and you have your next day's tasty lunch ready. It is easy to assemble just before you eat. I have added some jalapenos to the salsa and grilled vegetable mixture here, since my husband likes it a little spicy!

I am submitting this recipe to Susan's MLLA which is hosted here by Siri this month.

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