Part of this was spurred on by the rising cost of meat... and the fact that I am cheap, cheap, cheap. I just can't bring myself to spend over $8 on chicken just for one meal. Combine that with the documentary Forks over Knives, and it's enough to try something new. And let me say, I am really enjoying trying so many new things in the kitchen. I love eating so fresh, and saving money, too!
(Makes 6)
- 1 1/2 cups Cuban Black Beans or 1 can black beans, drained and heated
- 1 1/2 cups brown rice
- 1/2 red onion, diced medium
- 4 small red and orange peppers, diced small
- Small pinch of cilantro
- 2 teaspoons lime juice
- 6 corn tortillas
- 4-6 Tablespoons olive oil
Pour 3 tablespoons of oil into a medium, shallow skillet over medium-high heat. Allow to heat for about 3 minutes so that the oil is really hot. Place one tortilla in the oil. It should bubble up immediately if your oil is hot enough. Using tongs, turn the tortilla over to fry the other side. Flip the tortilla back and forth 3-4 times. Remove from pan, allowing excess oil to drip off and set aside. The goal is to soften the tortillas and enhance the flavor a bit for the tacos. If you run low on oil, add more, one tablespoon at a time. Again, you don't need anything deep-fried. Just softened and yummified a bit.
Once the tortillas are cool enough to handle, assemble your tacos. Begin with a layer of 1/4 cup black beans, then 1/4 rice with lime per taco. Add the veggies as desired and top with a sprinkle of cilantro.
To make it baby-friendly, simply add all the ingredients in a little bowl and tear a tortilla into small pieces. Stir together and let them eat it with their fingers or a fork, depending on how advanced they are.
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