Mini Pinto and Broccoli Tacos

My husband mentioned perhaps stopping for Mexican yesterday while walking to our small downtown street (in Alameda, CA), mainly because he wanted a Margaritas, but I thought of beans and corn tortillas. These tacos were inspired by our excursion on a beautiful day and by what we had available to eat in our kitchen. Paired with a good beer, these tacos are nice when you want something satisfying.



Mini Pinto and Broccoli Tacos
Serves 4 (2 mini tacos each)

Canola oil
8 corn tortillas
1 14 oz. can low sodium pinto beans, drained and rinsed
1 cup finely chopped broccoli florets
1 cup shredded jack cheese
8 leaves shredded baby lettuce
Salsa Fresca

Warm a tablespoon of oil in a skillet and add broccoli. Cook until bright green. Add beans and cook until heated through.

Coat heated griddle with oil and add tortillas. Fry until slightly browned on each side.

Top fried tortillas with bean mixture, cheese, lettuce, and salsa. Serve with fruit.

Salsa Fresca

We received some spring onions in our CSA box last week, and I had never cooked with them before. They are very fresh and delicate tasting. If you don't have spring onions, you can substitute it with scallions or with 1/4 of a large, white onion.



Salsa Fresca

1 spring onion, finely chopped
2 Roma tomatoes, diced
1/2 teaspoon chili powder
1 tablespoons lemon juice
1/4 cup parsley, chopped

Mix ingredients and chill until ready to serve.

Black Bean and Spinach Quesadilla with Goat Cheese

I had to post what we had for dinner tonight. This is a recipe from Cooking Light with a few modifications. I added 6 oz. of spinach to the black bean mixture and used fresh salsa rather than jarred salsa. It wasn't bad!

2 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1/2 cup fresh salsa
1/4 teaspoon ground cumin
1 (15-ounce) can black beans, undrained
6 ounce package baby spinach
1 (4-ounce) package goat cheese
8 (8-inch) flour tortillas
1/2 cup fat-free sour cream
1/2 cup fresh salsa

Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Add spinach and cook until spinach is wilted. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the goat cheese.

Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.

Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.