Weekly Dish

Links:

Boiled Shrimp
Cobb Salad
Rorie’s Tomato Paninis (Note: I used homemade foccacia bread; with a green salad, these make the easiest, yummiest summer supper!)

Another easy, quick recipe, inspired by Karina at Gluten Free Goddess, were these vegetarian tacos. We had a few leftover, and they were even better the next day.

Spicy Black Bean Tacos

1 t. olive oil
Half a sweet onion, sliced into half-moons
1 clove of garlic, chopped
2 sweet peppers, cut into matchsticks
1 jalapeno pepper, sliced
1 14 1/2-ounce can black beans, drained and rinsed
1/2 cup salsa
1 t. cumin
1 t. chile poweder
1/2 t. seasoned salt
Corn tortillas or taco shells

To serve:
Monterey Jack cheese with peppers
Sliced avocados
Lime wedges

Heat the olive oil in a heavy-bottomed skillet over medium. Add the garlic, onion, and peppers, and cook until soft, about 10 minutes. Add the beans, salsa, and spices; stir and let the mixture simmer while you prepare the tortillas.

To make taco shells: heat a half-inch of vegetable oil over medium-high heat. Add one tortilla to the skillet and quickly coat both sides with the hot oil. Then, let one side fry until it’s nearing the crisping stage; turn quickly and fold over with tongs, holding the top slightly open. Flip again, and remove from the oil when both sides are crispy and golden brown. Drain on paper towels.

To serve: fill each taco shell with the black bean mixture; top with cheese, avocado slices, and a squeeze of lime. Yum!

Inspiring recipe: Karina’s Black Bean Enchiladas

Posted: Sunday, July 23rd, 2006 at 6:18 pm Filed under: Main Dish, Weekly Menu, Vegetables, Vegetarian, Quick. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.