BLACK BEAN TACOS

Yesterday I Made:

BLACK BEAN TACOS for DINNER.

This is a very simple recipe to have on a night when you don't have much time to cook or just don't feel like it cooking.

You will need:

-small corn tortillas

-canned organic black beans

-finely diced onion

-chopped cilantro

-Casa Sanchez Fresh Roasted Salsa (our favorite brand, available at Whole Foods in California) or salsa of your choice.

Rinse and drain black beans.

Transfer to a bowl and mash with a fork.

Warm in microwave until warm but not hot.

Warm tortillas in microwave for 30 seconds or until pliable (make sure not to overheat or else they will fall apart).

Now you are ready to assemble.

Place a small amount of beans onto each tortilla.

Add salsa and then sprinkle with onion and cilantro.

Now, you are ready to eat!

ZUCCHINI-CORN TACOS, NOPALITOS-STYLE CHAYOTE SALAD AND ARROZ VERDE

Today I Made:

ZUCCHINI-CORN TACOS, NOPALITOS-STLE CHAYOTE SALAD AND ARROZ VERDE for SALAD.

All recipes from VEGETARIAN TIMES May/June 2009.

The zucchini-corn filling turned out to be THE best taco filling we've ever had (not counting the Soy-Chorizo tacos from Hugo's Tacos).

Sauteed zucchini, thinly sliced garlic cloves, corn, pinto beans, and cilantro.

Served with warm tortillas and drizzled with homemade red salsa.

The salad originally called for NOPALITOS, but was substituted with Chayote squash (pear-shaped Mexican squash).

Along with the chayote, the salad included radishes, green onions, spinach, and dressed with a lime-chile dressing.

I loved it, but my husband thought the dressing was way too sour.

Arroz Verde literally means "Green Rice."

I used brown rice instead of long-grain white rice as was called for in the original recipe.

A blend of arugula, poblano chiles, parsley, cilantro onion, garlic mixed with water turns and flavors the rice green.

The rice turned out a little more like risotto, maybe too much liquid?

But the overall flavor was out of this world.

I will be keeping this recipe in my list of favorites.