Quick and Easy Vegetarian Tacos

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What’s a good vegetarian meal?

That may be the most difficult common food question for us to answer. Although we cook and eat a range of foods, we do enjoy meat and often include it in our meals, both made in house and when dining out. Molly has at times considered a vegetarian-oriented diet for its health benefits. And while we often enjoy a vegetable-dominant meal, most of the time at least one dish includes chicken, beef or pork.

We recently made these Pineapple and Black Bean Tacos from a similar recipe I saw in one of my mom’s magazines. They’re exceptional, both in intense flavor and as a departure from our normal penchant for meat. And since we make Mexican food at least once a week, we already had the ingredients in our kitchen.

These tacos will certainly become a go-to recommendation for an easy, affordable recipe for vegetarian eaters. And if you’re a strict vegetarian—preferring no animal products whatsoever—just change the contents a bit to exclude ingredients like the optional sour cream. Like most of the recipes we share, you have the creative freedom to modify many parts of the recipe to meet your needs. So go all out and enjoy! We anticipate you’ll be both full and fulfilled!

Pineapple and Black Bean Tacos

Ingredients

1 can black beans, rinsed

1 Tablespoon seeded and finely chopped chipotles in adobo (small can found in many grocery stores on the international foods aisle…We get ours at Aldi.)

1/4 small pineapple, cored and cut into thin pieces (you can also use canned chunks or slices)

1 small red onion, thinly sliced

8 small tortillas (corn, flour or our homemade tortillas, your choice!)

fresh cilantro (for serving)

sour cream (for serving)

Directions

1. Heat oven to 425 degrees or outdoor grill to medium-high.

2. Tear off four squares of foil and arrange on two baking sheets.

3. Rinse your black beans. You don’t want too much liquid.

4. Toss together the beans, seeded chipotles, pineapple and onion in a bowl.

5. Divide the mixture among the four squares of foil.

6. Fold each piece of foil into an enclosed packet.

7. Roast or grill (covered) for 15 minutes.

(PRO TIP: Heat your tortillas in a damp paper towel in the microwave to freshen them up. This works especially well for corn tortillas, which can quickly become more stale than desired.)

8. Carefully open your foil.

9. Spoon 1/2 the mixture in each packet onto a tortilla.

10. Top with cilantro and sour cream to taste before serving.

(BONUS PRO TIP: We recently purchased a taco stand for easy assembly and holding of our tacos. We love it and highly recommend a similar device to keep tacos from falling apart all over your plate. We just supplement with a “splash” plate for spillage for each taco eater.)

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