Remember the vegetarian black bean chili we made recently? It makes for a great taco. I'll admit that after the third day of eating a hot steaming bowl of chili you'll need to switch it up a bit, so a good alternative is tacos. If you start with an organic corn tortilla, like Trader Joe's, or homemade if you're so inclined, they will taste even better.
First, I threw together a quick salsa as I had some leftover San Marzano tomatoes in the fridge, and a little bit of salsa left in two jars. This is not a required ingredient, I just wanted to finish what I had on hand. Hate to waste! To that I added:
2 cups of chopped San Marzano canned tomatoes
1/4 sweet white onion, chopped
2/3 cup of organic sweet corn (blanched in boiling water for 5 minutes)
1 small green pepper, diced, and sauteed in olive oil until tender
1/4 tsp of cumin
1 tsp of chili powder
1/4 tsp ground thyme
5-6 squirts of hot sauce (more if you like it hotter)
1 tbsp chopped cilantro
1/2 finely chopped jalapeno pepper (optional)
Salt and pepper, to taste
Mix it well and let sit for an hour. Adjust seasoning to taste, if necessary.
My taco ingredients:
Trader Joe's organic corn taco shells (warm in a 400 degree oven for 10 minutes)
Place in serving bowls:
Very thinly sliced cheddar cheese (shredded is fine, too)
Build your taco and enjoy!