Taco Toss Up

Taco Toss Up 1 Taco Toss Up 2 Taco Toss Up 3

Happy New Year’s, everyone!  It’s hard to believe it’s already 2014!  I hope everyone had a great 2013 and an excellent New Year’s celebration.  Now that we are starting fresh, it’s resolution time!  And of course, the most common resolutions are to lose weight, eat healthier, get in shape, etc. etc.  I have a whole category of Weight Watchers recipes full of TONS of delicious meals that are low in calories.  So for today (and several of my upcoming posts in January), my recipes will be focusing on healthy dishes that will help you stick to your resolution!

Now if you consistently read my blog, you know I’m a meat-lover all the way.  But today’s dish is actually VEGAN! And you know what’s even more surprising? I really liked it!  This dish has all the Mexican food flavors you enjoy, but without the meat.  There’s also a second recipe below for homemade taco seasoning, if you want to avoid processed foods (maybe that was your New Year’s resolution?).  Just for clarification, to be a “vegan” dish, you cannot use the processed, store bought seasoning, but it would still be classified as “vegetarian.”

So here’s to your 2014, may it be happy, healthy, and full of good food!

Taco Toss Up

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Source: Ultimate Daniel Fast

Serves: 4 (1 1/2 cups per serving)

1 (14.5-ounce) can corn kernels, drained
1 (15.5-ounce) can pinto beans, undrained
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
1 (15-ounce) can black beans, rinsed and drained
1/2 tablespoon taco seasoning (can use store-bought, or the homemade recipe below)
2 cups torn romaine or iceberg lettuce
Garnishes: Avocado slices, chopped green onions, sliced olives, and/or diced tomatoes

Place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stirring occasionally.

Using a fork or potato masher, mash beans until they are the consistency of refried beans. Lower heat, and continue to cook until some of the liquid has evaporated and beans have thickened, about 10 minutes more. Stir frequently to avoid scalding beans on the bottom of the pan.

Meanwhile, heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add black beans, corn, and taco seasoning. Stir well to coat. Reduce heat to low, and keep warm until pinto beans are done.

To serve, place about 1/2 cup lettuce on each plate, and top with 1/4 cup pinto beans and a heaping 1/2 cup of black bean and corn mixture. Add desired toppings to salad.

Homemade Taco Seasoning

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Source:  Ultimate Daniel Fast

Makes:  4 Tablespoons

2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon oregano
1/8 teaspoon cayenne pepper

Mix all ingredients together and store in an airtight container.



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