Saturday, 17 January 2015

Bean and roasted veggie tacos

There are a few things I always have in my pantry -- onions, garlic, canned beans, canned tomatoes (and their Tex-Mex cousin, Rotel). Today, I was needing some lunch but too lazy to go to the grocery store, so I whipped together one of my favorite easy, cheap dishes using those key ingredients listed above and a couple other things taking up residency in my fridge. These tacos are healthy, cheap and incredibly easy to make. They are even vegetarian.

Another huge bonus is that they are endlessly customizable. You can use whatever veggies you have on hand, and if you aren't feeling the Tex-Mex vibe, you could switch up the seasonings and make something more Italian or even Thai inspired. This is hardly a recipe so I'm just going to throw out the basic steps I followed


You'll first need tortillas (I used corn) or some other wrap - pita bread would even do.

The filling
The taco filling is basically beans + roasted veggies. I sauteed black beans in oil with garlic and onion, and added bit of Rotel, some leftover rice and chili powder. For the veggies, chop your veggie of choice into very small pieces (I used broccoli and red onions), coat with oil, salt and pepper, and pop under the broiler for about 10 minutes. Stir it frequently.
Then, just mix the two together.

Plain 2% Greek yogurt is a great topping here, and I made mine a little Tex-Mex by adding a couple tablespoons Rotel. You could sub sour cream, any yogurt or even mayo. I also sprinkled on a little cheese. Wrap all those goodies up in the tortilla and you're ready to eat!

I've fancied these up and served them for guests before, too. If you make some fresh salsa and guacamole to serve on the side and pop a bag of tortilla chips into a serving bowl, suddenly your quick lunch is turned into an impressive but easy dinner.

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