My middle daughter works for a popular Mexican restaurant which is well known for it's Taco Tuesday specials. Over the years our whole family has taken on the habit of eating tacos on Tuesday, partly out of sympathy for Lindsey (it's crazy busy in that place!) but also just because we all love tacos so, why not? Here's my favorite way to make everyone's favorite hand-held Mexican meal.
First, the shell. As much as I love my wraps, when it comes time for tacos, I want crunch. Since many traditional shells are higher in fat than I like, I've taken to making my own salad shell using this handy-dandy pan set. This way I can control what kind of tortilla I am using, whether it be fat free, whole wheat, etc. I love it!
Next, the "meat" filling. While Chip enjoys one made from Boca veggie crumbles, I prefer a bean mixture. The Taco Bean recipe below was inspired by Robin Robertson, from her Vegan on the Cheap cookbook.
Then, of course, we have the toppings. Chip is traditional with his (vegan) cheese & sour cream, I go for avocado and maybe a dash of hot sauce. Either way, the result is scrumptious!
- 1.5 cups cooked black beans (or beans of your choice)
- 1.5 cups cooked pinto beans (or beans of your choice)
- 2 teaspoons chili powder
- 1 cup salsa
- In a large saucepan, combine the beans, 1 cup of salsa, and the chili powder. Use a fork or potato masher to mash a portion of the beans. Cook over medium heat, stirring occasionally to heat through, for 5 to 7 minutes. Keep warm.
- Use as a filling for taco salad or burritos, topping with tomatoes, lettuce, avocado, salsa, etc.
Makes approximately 6 servings
Nutrition Info (as calculated by Sparkpeople)
- Calories: 130.1
- Fat: 0.7g
- Carbohydrates: 24.3g
- Protein: 8.0g
So yummy, and so healthy, I look forward to Tuesdays! Do you have a similar weekly tradition?
Have a great day,