purewellnessamy

Hi~

How are you doing?

We had a pretty busy day today running errands (I think I’ve mentioned this before, but when I say “errands,” Peter thinks I’m saying “Erin,” who is his aunt, my sister, and he assumes we’re going to her house to see his cousins. When we end up at CVS, he’s always disappointed. That got me thinking about other words he may misconstrue, and I realized that when I say “Ugh, I’m draggin’ today,” he probably thinks I’m saying ”Ugh, I’m a dragon today.”)

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Anyway, in the car on the way home from karate this afternoon I asked Peter what he wanted for dinner and he replied: “Moe’s.” I almost said “OK,” but then I remembered that we had corn tortillas, rice, frozen corn, salsa, cheese, olives, and plain yogurt at home.  All we needed for the at-home-Moe’s- experience were black beans, guacamole, and lettuce.  Off to the nearest chain grocery store we went.

Unfortunately, the store did not have limes or cilantro, so our guacamole topping was reduced to a plain avocado topping.  The store also didn’t have any fresh looking organic lettuce, so I opted for organic broccoli sprouts thinking that they would add the cold, crunchy texture that is essential to a good taco. (Did you know that I can’t say “taco” without laughing?  I don’t know why; it just sounds funny to me. And I absolutely cannot say “fish taco.”  It sounds repulsive. They should be renamed ”fish enchiladas.” I also can’t say “moist.” I don’t know what’s wrong with me.)

In any case, Cinco de Mayo is next Thursday…perhaps you can celebrate with these tacos (hee-hee).

Moe’s-at-home Vegetarian Tacos

Serves 4

Ingredients:

1 cup cooked brown rice (you’ll probably have leftover rice. I cook my rice in vegetable broth instead of plain water for extra flavor.)

1 can organic black beans, rinsed and drained

6 oz. frozen organic corn

1/2 c. jarred salsa (or homemade if you’re ambitious)

1/2 c.  goat’s milk cheddar cheese, shredded (or whatever shredded cheese you like)

1/2 c. chopped olives, black or kalamata

1 avocado, sliced (or make guacamole. I urge you to make guacamole because it’s awesome.)

1/2 c. organic plain yogurt

1/2 c. organic broccoli sprouts (or shredded organic lettuce)

6 5 1/2″ round corn (or flour) tortillas (preferably organic)

Directions:

1. Cook rice according to package directions. When done, place in bowl and set aside.

2. In the same pot you used to cook the rice, add black beans, frozen corn and salsa. Cook over medium heat until very warm throughout.

3. When the bean mixture is warm, heat up a skillet to warm your corn tortillas. In case you didn’t know, tortillas tear if you try to fold them while cold.  Warm the tortillas for about 15 seconds on each side until they feel pliable.

4. Take a tortilla and place about one tablespoon of rice down the middle. On top of the rice, pile on one or two tablespoons of the bean mixture, a big pinch or two of shredded cheese and olives, a slice or two of avocado, and a large pinch of broccoli sprouts. Add a dollop or two of plain yogurt on top, fold into a taco shape, and enjoy.

They’re messy to eat–I had to help Peter eat his. But, all in all, I think they’re a fairly quick, pretty healthy alternative to fast Mexican-type food. I have to say, the plain yogurt really tied it all together for me, but I’m sure if I had guacamole I would’ve skipped the yogurt since I’m still limiting cow dairy in my diet.

Do you have a favorite vegetarian taco recipe?

Tagged: cooking at home, tacos