Thursday, January 17, 2013

Black Bean Taco Salad

Better late than never right? And what a perfect day for time to get away from me with this simple dinner that will have you from door to dinner in just about ten minutes. It's perfect for those of you that have resolved to cook at home more, eat a few more veggies or even eat a meal other than cereal when you know you are the only one that needs feeding (we've all been there at 8pm when dinner just seems impossible). Add whatever veggies and odds and ends you've got in your fridge--think of this more of a template than a full recipe.

Black Bean Taco Salad 
(serves 2 to 4 depending on additional veggies and appetites)
  •  one can black beans, drained and rinsed 
  •  1/4 onion diced, OR 2 tbsp chopped, dried onion
  •  bell pepper, diced
  • 1 tbsp chili powder
  • 2 tbsp hot sauce (such as Frank's)
  • 1/2 tbsp cumin
  • 2 cloves of garlic, grated
  • 1/2 tsp black pepper
  • 1/8-1/2 tsp cayenne pepper(start with 1/8 and add more as needed).
  • 1 tsp paprika
  • 1/2 cup frozen corn
  • 1 large head Romain lettuce, rinsed and chopped
  • sour cream
  • tomato
  • avacado
  • 1/4-1/3 c water
  • 1 tbsp extra virgin olive oil
Heat the oil over medium heat in a deep skillet. Add the fresh onion, bell pepper and garlic and cook about 3-4 minutes until they begin to soften. Add the beans and corn and cook until heated through, about another 3 minutes. Season with the chili powder, cumin, pepper, cayenne, paprika and hot sauce. Add 1/4 cup of water (just enough to "loosen" the spices and make a thin sauce in the pan).

In a large bowl add a large portion of lettuce and top with beans and corn mixture plus any additional favorite taco toppings like tomatoes, avacado, sour cream, shredded cheese, olives and if you've got it, a squeeze of fresh lime juice.

What's your favorite go-to quick meal?

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