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Friday, January 3, 2014

Vegan Recipe of the Day



Here is a recipe to try for a meatless night.  As most of you know I am vegetarian.  This does not have calories on it but you can determine calories with the ingredients. 


Enjoy!

http://lowfatveganchef.com/blog/wp-content/uploads/2013/07/BlackBeanAndCornTacosSmall.jpg

Vegan Mexican Black Bean & Corn Tacos

Serves 2-4 (depending how ravenous you are!)
Ingredients:
19 oz. can no sodium black beans or pinto beans (or 2 1/3 cups cooked fresh)
12 oz. can no sodium/no sugar corn or 1.5 cups frozen or fresh cut
4 cloves of garlic, pressed or minced
3/4 tbsp maple syrup, maple sugar or honey – I don’t use agave (*optional to add flavor to the unsalted beans)
1.5 tsp roasted cumin (or regular, but roasted is much more flavorful)
1/4-1/2 tsp Herbamare or salt (or to taste)
Pinch of fresh ground pepper
1/4-1/2 lime juiced (or to taste)
8-12 corn tortillas (depends how full you load your tacos)
Salsa of choice (I always look for the lowest sodium on the shelves, you’d be surprised how much sodium is in salsa)
 You can also make homemade salsa for less salt
Directions:
1. Heat a pot over medium heat. Drain the corn (if applicable), add some black bean juice to the pot and the garlic and cook for 3-4 minutes.
2. Add the black beans, corn and seasonings (leave the lime juice until the end) and heat for 5-7 minutes to let the flavors meld together.
3. Meanwhile heat your corn tortillas over medium heat in a crepe pan, griddle or frying pan just until warm and place in a tortilla warmer, tinfoil or tea towel to insulate. Alternatively you can heat them over a gas flame until slightly charred or microwave just at the end all together for 30 seconds. (Any longer and it won’t be good…)
4. Add the lime juice to the beans and corn and taste test. Adjust seasonings to taste.
5. Assemble tacos, starting with a layer of black beans and corn, some salsa and then top with your marinated Costa Rican Cabbage Salad. Sometimes I like to add some fresh guacamole for variety as well.
6. Enjoy!

Make it spicy: add some chipotle chili powder, cayenne or a sliced jalapeno to the black bean and corns. Use your discretion.

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