Tacos, tacos tacos, burritos, cilantro, guacamole, salsa, sour cream, tortillas….they all play a huge role in my life. Why? Am I actually part Mexican and have been hiding it from you all this time? Sadly, no. That would give me a great excuse to love this food, though I think if I was culturally attached in a bloodline kind of way, I’d probably have a lot more authentic recipes. Sadly, I am your typical European Isles ancestor type (Scottish, Irish, English).
My reasons for loving Mexican food with unabashed passion are thus:
1. My parents live in Mexico for 6 months out of the year and the best gift I receive upon their triumphant return, is new recipes to try!
2. Hubby and I have take a couple vacations in the land of sun and tequila (including our honeymoon) and we have a certain special attachment.
3. We got married on Cinco De Mayo.
4. Last but not least, who doesn’t love Mexican food?! I know people have strange aversions to cilantro (I used to too!) and spicy foods, but there is so much more to our Southern neighbours glorious food than that!
Today’s inspiration comes from the need to save even more money. Having recently done our taxes and realized we are in the red, it’s time to stretch that budget out even further. Having been a vegetarian at various times in my life, I have no aversions to not eating meat for long periods of time. Although, I still love my meat! (See my last post: How to Grill the Perfect Steak.) Eating vegetarian, contrary to popular belief, can be satisfying, nutritous and healthy all at once. There is no need to pack every meal full of animal based proteins, unless of course you’re on that crazy new “Caveman” Diet.
I like to cover the basics when cooking vegetarian, protein, vegetable, starch and even some dairy. Not all our vegetarian meals are based on this philosophy, but mostly, when living a strict vegetarian diet, one should strive to at least have protein and nutrient rich vegetables at every meal.
These tacos are easy, quick and very tasty. Try them out next time you are looking for a budget friendly, weeknight meal in a hurry.
Corn and Bean Tacos with Chili Lime Cream
1 19 oz can black beans or chick peas, drained and rinsed
1 cup corn kernels (fresh or frozen, depending on season)
1 Tbsp canola oil
1/2 sweet onion, diced fine
1/2 bunch cilantro, minced
juice of one lime
1/2 tsp cumin powder
1/2 tsp chili powder
salt and pepper
1. Heat oil in sauté pan and add onions. Cook until softened.
2. Add corn and beans to pan and sauté for 5-7 minutes or until heated through.
3. Add spices and lime juice, stir and cook for a minute or two. Stir in cilantro and remove from heat.
4. Pour into bowl and mix with Chili Lime Cream Sauce (recipe follows).
Chili Lime Cream Sauce
1/2 cup sour cream
1/4 cup plain yogurt
1-2 Tbsp buttermilk (milk or cream will work in a pinch)
Juice of one lime
1 small chipotle pepper in adobo sauce, minced very fine
1/4 tsp salt
1/4 tsp cumin
1/2 bunch cilantro, minced fine
1. Combine all ingredients in small bowl and mix with taco filling. Serve immediately.
I served these tacos with our regular taco fillings, diced tomatoes, shredded lettuce, grated cheese and some cubed avocado. We served them in small flour tortillas, but corn tortillas would work fine too!