The Daily Grind, Chop and Fry

Sometimes you just have to give in to the requests of your family and make ‘em like Mom drove through to get ‘em. Well, not mine, actually, but not for any lofty reasons, she just didn’t. When I ask my kid, who actually likes tofu and lots of other healthy vegetarian food, what he is in the mood for, his number one reply is “tacos”, and this is what he means. If you have meat-lovers in the house, you can make everyone happy by making more than one kind of filling.

Serves 5 – 6

3 cups (2 cans) cooked black beans
1/2 cup water
2 tablespoons low sodium taco seasoning
10 taco-sized tortillas OR hard taco shells
1 1/2 cup shredded romaine lettuce
1 cup diced tomatoes
1 small can sliced black olives
6 oz shredded cheddar or monterey jack cheese
1 cup guacamole*
your favorite taco sauce

*I will post a guacamole recipe another time – I actually love to make it. But I want to get this week out.

Heat medium skillet to medium high. Mix water and seasoning together in skillet and add beans. Heat to a low boil, then reduce heat until beans are moist but not wet. Transfer to a bowl and serve with the taco stuff. I do not need to explain the rest, do I?

Shopping List

3 cups (2 cans) cooked black beans
2 tablespoons low sodium taco seasoning
10 taco-sized tortillas OR hard taco shells
romaine lettuce
2-3 fresh tomatoes
1 small can sliced black olives
6 oz shredded cheddar or monterey jack cheese
1 cup guacamole
your favorite taco sauce