Halloween Tacos

Monday, October 25th, 2010

I purchased corn taco/tortilla shells from Trader Joe’s. Since they are only about 6″ across, I made them into open-faced soft tacos instead of wrapping them, but if you use a larger diameter, these can be wraps.


Utensils: small pot, grater, cutting board and knife, steamer basket (opt.)
Prep. Time: 15 minutes
Cooking Time: 10 minutes if you use canned beans*
Category: Vegan and Gluten-Free

Ingredients

lettuce
1- 1 1/2 cups cooked* black beans or black-eyed peas
grated carrot
hot sauce (ex. Tabasco) or cayenne pepper to taste
sprouts

Directions

1. Place beans in a small pot and warm on low heat.
2.Warm the taco shells in a steamer or just by holding them over the stove grate. (Mine were frozen, so I thawed them for 5 minutes before warming them. If they are not frozen, no need to heat.)
3. Roll lettuce leaf and cut crosswise into slivers. (You can also use a large, soft lettuce leaf, like butter crunch,  to line the shell.) Place on the taco.
4. Add heated black beans or black-eyed peas (about 1/2 cup) on top of the lettuce. Add hot sauce or cayenne to taste. (You  can also  use salsa in place of Tabasco.)
5. Top with grated carrot (or sweet potato) and garnish with sprouts of your choice.

Yield: If you cook 1 1/2 cups beans, you can create about 3 tacos.
Variations:
Add cooked brown rice, minced red bell pepper, minced scallions, sliced avocado, diced tomatoes (Mine are on the side in the photos.)

*Note about beans: I have mentioned before that black beans never get soft when I buy them dried and soak them. Even if I cook them for more than one hour, they are hard, so I use Eden Black Beans+, since the lining of their cans is considered safe. The black-eyed peas I soaked, drained, and sprouted for one day, then I placed them in a baking pan in the freezer. When frozen, I gathered them in a freezer bag and took what I needed for the tacos a few days later. Sprouting and freezing cuts down on cooking time, so I cooked them for about one half hour.

+All 33 Eden Organic Beans including Chili, Rice & Beans, Refried, and Flavored, are cooked in steel cans coated with a baked on oleoresinous c-enamel that does not contain the endocrine disrupter chemical, bisphenol-A (BPA). Oleoresin is a non-toxic mixture of an oil and a resin extracted from various plants, such as pine or balsam fir. These cans cost 14% more than the industry standard cans that do contain BPA. The Ball Corporation tells us that Eden is the only U.S. food maker to date to use these BPA free cans and have been since April 1999. (From www.edenfoods.com.)

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