I know...Again with the soft tacos? Well, yes! These soft tacos have a unique flavor that both vegetarians and non-vegetarians will love. My son peeked inside his suspicious-looking tacos, wrinkled his nose, and asked accusingly, "What is in these?" I was forced to confess: carrots and black beans. I was met with an icy stare and "Really? Tacos with no meat." It wasn't really a question. As I began to offer up an excuse for the lack of meat, he reluctantly took a bite. He raised his eyebrows, regarded me with a look of astonishment, and said, "These are good."
There you have it. My Carrot and Black Bean Soft Tacos passed the I-Prefer-Junk-Food-Picky-Eater Test. So give these a try--the carrots add a subtle sweetness to the savory and mildly spicy tacos. They throw together quickly and are quite healthy and satisfying.
1 tbls olive oil
4 green onion, white and green parts, sliced thin
4 medium carrots, peeled and diced
2 cloves garlic, minced
1 tbls cumin
1/2 tsp garlic salt
1 can black beans, drained and rinsed
4 slices
Mrs. Renfro's brand jalapeno peppers
1/2 cup chicken broth
1/2 cup Monterey Jack cheese, shredded
1/2 cup cilantro, chopped
Tortillas--Try Mission Artisan Tortillas Corn and Whole Wheat Blend variety
Heat olive oil in 2 quart saucepan until shimmering. Add green onion, and cook 2 minutes. Add diced carrots, and cook an additional 5 minutes, stirring occasionally. Add minced garlic, and cook 1 minute more. Sprinkle spices over carrot mixture and blend well. Cook 2-4 minutes more, or until spices are fragrant and carrots are tender.
Add black beans, jalapenos, and chicken broth. Simmer, stirring frequently, until liquid is absorbed, about 3 minutes. Remove pan from heat and cover to keep warm.
Meanwhile, heat tortillas over medium heat until puffed and lightly browned. Spoon about 1/4 cup veggie mixture onto each tortilla. Top with cilantro and approximately 2 tbls Monterey Jack cheese. Fold tortilla in half and serve immediately.
These were great served with a spinach and tomato salad and sliced fresh peaches sprinkled with a touch of cinnamon sugar.
Serves 4
