CARROT AND BLACK BEAN SOFT TACOS

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

MEXICAN BEAN SALAD

This salad is really, really good, and it's very different, too.  It's definitely healthy--loaded with 3 kinds of beans that are rich in protein and fiber, crisp veggies, and heart-healthy olive oil.  It makes a perfect warm-weather meal (no cooking!), or serve it as a side dish anytime. Yummy!


1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can dark kidney beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1/2 green bell pepper, diced
1 red pepper, diced
10 oz frozen corn (no need to thaw or cook)
1 small red onion, minced
1/4 cup olive oil*
1/4 cup red wine vinegar*
2 tbls lime juice
1 tbls lemon juice
1 tbls sugar
1 tsp sea salt
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 tbls ground cumin
1/2 tbls black pepper
1/2 tsp hot pepper sauce (more or less, to taste)

*If you prefer less dressing, reduce vinegar & olive oil to 1/8 cup each.

Dressing:
In medium bowl, whisk together red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper, and hot pepper sauce. Once sugar has dissolved, whisk in olive oil gradually until all ingredients are well-incorporated.  Allow dressing to set at room temperature. 

Salad:
In large bowl, combine beans, green & red pepper, corn, and red onion. Toss well.

Pour dressing over veggies, and mix well.  Serve chilled or at room temperature.  Refrigerate any leftovers.

Serves 10.

PORK CUTLETS WITH WARM FLORENTINE BEAN SALAD

Makes 4 servings

2 tsp. olive oil, divided

1 lb. boneless pork cutlets

2 cloves garlic, minced

1 onion, chopped

1 fennel bulb, trimmed and sliced (or may use dried)

1/8 tsp. crushed red pepper flakes

1/8 tsp. pepper

1/8 tsp. salt

1 c. reduced sodium chicken broth

1 (15 oz) can cannellini beans, rinsed and drained

6 oz. fresh spinach leaves (about 6 cups), washed and tough stems removed

1 Tbls. fresh minced basil

2 tsp. fresh squeezed lemon juice

Heat 1 tsp. olive oil in large skillet over medium high heat. Add pork cutlets and cook 2 to 3 minutes on each side, or until browned. Remove pork from skillet and set aside.

Add remaining oil to skillet. Add garlic, onion and fennel and cook, stirring frequently, over medium heat, 2 to 3 minutes or until vegetables are just crisp-tender.

Arrange pork over vegetables. Season with crushed red pepper, pepper, and salt. Add broth and beans. Cover and cook over medium heat, 2 minutes or until beans are hot and liquid is boiling. Add spinach and basil: cover and cook 2 to 4 minutes or just until spinach is wilted and pork is cooked to doneness and is slightly pink inside. (Do not overcook)

Spoon vegetables and pork into a deep platter. Blend lemon juice into remaining liquid in skillet then pour juices over pork and vegetables.

Recipe is from the Eating for Life in the Kansas City Star