Monday, February 9, 2009

Quick and Easy

We do make alot of complicated recipes, I personally like the challenge. But we also have nights where things need to be quick, easy and still delicious. One thing we tried last night which was really good was Smitten Kitchen's blacked bean tacos. (with feta and coleslaw). I was quite skeptical of the combination of flavors but found they played off each other very well...

All you'll need are a few easy to find ingredients.
-1 15-oz can black beans (I used a can of Goya black bean soup we had floating around)--DRAIN optional...if you're using soup I would drain, if regular beans, don't
-1 4 oz container feta crumbled (again, it's Sunday so we used our sun-dried tomato and herbs blend)
-flour tortillas (probably 4-6)
-1 bag coleslaw mix or shredd your own cabbage-- you'll need 1-2 c total; the shredded cabbage mix is usually sold near the carrots and salad bags in produce
-green onions (2-3) sliced (OR if your us...chop approx 1/4 c regular onion finely)
-fresh cilantro--1 bunch--(1/3 c chopped)
-lime juice
-olive oil
-salt, pepper, cumin, chili powder
OPTIONAL add-ins: chopped chicken (you could use the stuff from the lunch meat section), shredded cheese (we used some Mozarella we had left over), sour cream, avocado (wish we'd had some!)

From there, this takes about 15 min to fix.
1. put cabbage, cilantro and onions in a bowl, add 2 tsp olive oil and 2 Tbsp lime juice...mix it all together
2. Stir in approx 1 tsp cumin, 1-2 tsp chili powder into beans; add 1 tsp olive oil; stir up. Heat beans in skillet (or in microwave) until hot, smash them up a little with fork...I personally think the bean soup worked well for this
3. in med skillet heat little oil on med-hi til hot, add 1 flour tortilla, let it brown on one side, flip, add shredded cheese, beans, slaw; fold in half...remove when it's browned on outside

That's it. Really easy, very very good. It made about 5 tacos for us last night which was perfect...2 for me, 3 for senor.

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