Cinco de Mayo Tacos

On 5th May 2016, This was Dinner

I want to say that I made these especially for Cinco de Mayo but it was entirely a coincidence that I saw them in this month’s Good Food mag and made them on the 5th!

These beautiful tacos are quick and what can be more healthy than a recipe with black beans, avocado and pomegranate seeds? I even left cheese of the menu on these which frankly feels like sacrilege when tacos are involved.

All that was missing was the margarita.

Get set…

  • Drain & rinse a couple of tins of black beans
  • Finely chop 4 garlic cloves (3 for the beans, 1 for the guacamole)
  • Roughly chop some coriander (most for the guacamole, some for the salsa)
  • Finely chop 2 green chillis (1 for the guacamole, 1 for the salsa)
  • Finely chop an onion
  • Halve & stone a couple of avocados
  • Juice a lime
  • Get cider vinegar, honey, smoked paprika, ground cumin, pomegranate seeds, tortillas (I used corn & wheat ones), oil & seasoning ready

Throw it together…

Mash up the avocado roughly with a fork and add the garlic, coriander & chilli along with a pinch of salt. Stir in the lime juice and pop the stone back on top to stop it going brown. Pop it in the fridge until you are ready.

Mix the pomegranate seeds with the other chilli, the onion and the coriander. Chill.

Heat the oil very gently in a pan and add the garlic, as it starts to turn golden (be careful not to burn it) add the beans.

Pour in the spices and stir then add the vinegar and the honey and season.

Cook until the beans start to soften, crush a few occasionally until you get the consistency you see in the photo.

Dish it up…

Well the choice is yours but I went with tortilla – black beans – guacamole – salsa – and finish with a flourish of hot sauce. Don’t forget the napkin to wipe your chin!

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I can’t recommend these enough. I wish I’d done extra to take to work on Friday. Wait! I had Friday off!

These can be found in the current edition of BBC Good Food so there’s no link.

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Smoky Black Bean Chilli with Fresh Guacamole

On 30th September 2015, This was Dinner

I have no thoughts from my childhood on this one so there’s no waffle here today, just straight on to the recipe. This uses Gran Luchito smoked chilli paste, you only need a little, especially if throwing in a red chilli like I did.

Preparing:

  • Toast some cumin seeds
  • Finely slice a red onion
  • Finely chop a few garlic cloves
  • Finely slice 2 red chillis
  • Drain a couple of tins of black beans
  • Juice a lime
  • Chop some coriander
  • Get smoky chilli paste, paprika powder, 2 tins of chopped tomatoes, 2 (ripe) avocados, sugar, sour cream, red wine vinegar, oil & seasoning ready

Making:

Heat the oil in a pan and add the onion, fry until softened. Add the garlic and half of the red chilli and cook for another minute.

Add the paprika and cumin seeds along with the chilli paste. Stir for another minute.

Add the red wine vinegar and a pinch of sugar and stir then add the tinned tomatoes. Bring to the boil, season then cook for about 15 minutes.

Whilst this cooks, peel and stone the avocados and roughly chop. Add the remaining chilli, coriander and the lime juice. Roughly mash and season.

Add the beans to the chilli and cook for another 10-15 minutes.

Serve with the guacamole and a dollop of sour cream. I also served soft tortillas. Very tasty and made a work lunch too.

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Adapted from this Delicious Magazine recipe.

Cajun Chicken & Bean Salad

So the 2014 World Cup is upon us. Don’t get me wrong, I like football, but I’m a week behind on my postings and, well, it’s half time in the England game and I’m sick of the incessant bull$h!t of some of the commentators and 76 showings of every game. Mr S and I have decided to adopt the nation that comes third. Hmmm. We’re also doing a 2 person fantasy football league and thanks to Neymar (me) and a poor Casillas (Mr S) I’m in front for once.

Mix oil, dried oregano and thyme, smoked paprika, cayenne and garlic salt together and add a couple of butterflied chicken breasts. Season well and leave for 15 minutes, covered, in the fridge.

Make a salad of black beans, chopped fresh tomato, sweetcorn, spring onions, chopped sun dried tomatoes and the zest and juice of a lime.

Cook the chicken through in an oiled pan, mine took about four minutes each side.

Although I love fresh guacamole, it’s like pesto. It’s not always convenient so I bought one for this recipe.

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Check out July’s BBC Good Food magazine for the actual recipe.

Using DRIED OREGANO, GARLIC SALT, DRIED THYME, SMOKED PAPRIKA, CAYENNE, CHICKEN BREAST, BLACK BEANS, TOMATOES, SWEETCORN, SPRING ONION, SUN DRIED TOMATOES, LIME and GUACAMOLE…

This was dinner…12th June 2014.

 

 

 

Smoky Pork & Black Bean Tacos

 

We had a busy day today. We managed to do the market, supermarket and still get home early and paint. The whole of the upstairs is a nightmare and I’m getting really fed up but we are getting the carpet fitted next Saturday so nearly there!

Fry chopped red onion in oil until softened. Sprinkle with smoked paprika and gound cumin and cook for another minute. Add pork mince, break up and cook through.

Add passata and a good bit of barbecue sauce. Bring to the boil then turn down and let it bubble away until it starts to thicken. Add black beans and some seasoning and cook until the beans are warmed. Stir in some chopped coriander.

Heat the tacos.

We served ours with sour cream, grated cheddar, sliced chilli, lettuce, more red onion and chopped avocado.

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And chips.

Here’s the original recipe from BBC Good Food.

More DIY tomorrow…

Using RED ONION, SMOKED PAPRIKA, GROUND CUMIN, PORK MINCE, PASSATA, BBQ SAUCE, BLACK BEANS, CORIANDER, TACO SHELLS, AVOCADO, CHILLI, CHEDDAR, SOUR CREAM & LETTUCE…

This was dinner 22nd March 2014.

 

Black Bean Burger with Seared Halloumi

 

 

( Sam – this one is for you! 😉 – Please tell me you like Halloumi)

These are a favourite in our house and have made amends for the awful ‘Oh No’ burgers a couple of weeks ago.

Roughly mash some black beans. Add breadcrumbs, because I try to channel my inner Nigella, I already had some in the freezer that I’d pulsed from a couple of weeks ago. No need to defrost.

Add chilli powder, smoked paprika, chopped fresh coriander, a little seasoning and some beaten egg.

Bind then shape into 4 burger patties. Chill until ready to cook.

Heat some oil in a pan and fry on a medium heat for about 4-5 minutes on each side.

Remove from the pan and sear some slices of halloumi (about a minute each side).

Spread a layer of mayo on your bread of choice, then pop the burger on, add the halloumi then a good dollop of salsa. Finish off with a couple of slices of avocado. Oh and a side of crinkle cut oven chips.

Here’s the original recipe on the Delicious website.

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Using BREAD BUNS, BLACK BEANS, BREADCRUMBS, CHILLI POWDER, SMOKED PAPRIKA, FRESH CORIANDER, EGG, HALLOUMI, MAYO, SALSA and AVOCADO…

This was dinner…15th March 2014.