16 Jun 2011, 3:05am
Of Food and Love recipes:

leave a comment

  • What’s new

    Top of the list is: Handmade Goodness Giveaways Project! Please be sure to ENTER. Just click the link (when there is one) at the top of the most recent post! This project is in an effort to promote local and independent artists. Crafters, photographers, designers (of all types) -- man, woman or child all are welcome. Each giveaway will feature a different artist with a different talent, please join, if you will! Contact me: mommyhobbies [at] gmail [dot] com
  • In my napsack stash

  • Of Food And Love: Veggie Tacos

    Taco Tuesday!  That’s what I said today after scarfing down three of these…they were so good, easy to make and healthy.  David’s response was, “but it’s Wednesday.”  You’re right honey, but these are definitely on my list to make every Tuesday.  And with the Spanish rice I made…these were terribly tasty.

    Fresh vegetables get me going and if there are three vegetables that would top my “favorites” list — these would be it.

    Ok, so, tomatoes aren’t technically a vegetables…but they are still one of my favorite.
    I was on the hunt for a healthy, light meal tonight.  My sister is flying in from California and I know that when you get off the plane you’re starving but you don’t want heavy foods…at least for me.  I accidentally found this recipe on a sewing blog.  HAH.
    It was the black beans that sold me, though.  I’m a sucker for black beans.  I’m Cuban, what do you expect?
    After you chop your veggies, I used a whole zucchini and a handful of cherry tomatoes, pour about two tablespoons of olive oil in the pan.  Make it nice and hot.  Put in a couple cloves of garlic, smashed, and sautee for a little.  Add your zucchini and sautee for only 2-3 minutes.
    Don’t worry, they will cook, but you don’t want them too mushy.  Your beans will need to simmer, to soften which is important, so while your beans are cooking the zucchini is soaking in all that nice flavor.  I put in six to seven twists of sea salt.  Black beans tend to be a little bitter, but change completely with a little salt and cumin. (use the whole can of beans, but dump most, if not all of the sauce out…I left a little in because I like it)
    Cumin makes things nice and smoky.  I love that taste.
    Once your beans have simmered for about 8-10 minutes, throw in the cherry tomatoes.
    With the Adobo, cumin and salt, you have more than enough flavor.  It’s all to taste, so season wisely!  Also, you can put in a few dashes of garlic powder, I did.  *sigh*  yum
    Making this recipe is guaranteeing a happy tummy dance, fo sure.
    You can add an assortment of goodies to these!  Don’t just stop at fresh avocado.  Cilantro, salsa verde, mild cheddar, to name a few.  Dig in!!

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • Points of Interest

    Follow Me on Pinterest
  • My Button! Grab it…

  • Handmade Goodness :: By me!

  • Blog Lovin’

  • Run with me!

  • I blog here, too!