One of my favorite days of the month is when I come home from work to find a cooking magazine in my mailbox. Last month, I tried this recipe from Bon Appetit (which was delicious) and then got onto a taco making kick. I created a version that includes more veggies and less fat and paired it with a side of brown rice. It also served nicely as burrito bowls for lunch the next day. If you have the time, this also is a great chance to make black beans from scratch- I’ll post recipes for that sometime later.
1 can black beans
1/4 cup vegetable broth
1/2 t cumin
1/2 t cayenne pepper
1/2 white onion, sliced into chunks
1/2 bunch green onion, trimmed into 2 inch pieces, whites intact
1 red bell pepper, cut into pieces
1 zucchini, cut into large chunks
red wine vinegar
cojita cheese, sour cream and cilantro
Rinse and drain the beans. Put beans in a sauce pan with broth, cumin and cayenne and let simmer until heated. Mash some of the beans with a potato masher and keep warm.
Cover a grill pan with a little olive oil and add onion, peppers and zucchini. Cook on medium for about 5 minutes and then add green onions. Drizzle veggies with red wine vinegar and sprinkle on salt and pepper. Let them cook another 2 minutes.
Heat corn tortillas in a fry pan until cooked. Assemble tacos to your liking and top with cojita cheese, sour cream and cilantro.