Friday, April 10, 2009

Recipe: Pinto bean tacos and plantains

Often, when I don't want to think about meal planning, I just make a big pot of beans.

This classic vegetarian protein source is a staple in my kitchen. And when I have freshly cooked beans in my house, it serves as an inspiration to get cooking.

So often I settle for canned beans from the store out of convenience. Yet there is something to cooking beans on the stove that really brings out their flavor and texture. And while they do take time to cook (about an hour and a half), I find I can use that time to call a friend or get something done around the house.

On Wednesday, I used my freshly cooked beans in my Mexican Rice and Beans dish. And yesterday, I used them in these simple veggie tacos. I love how both meals came together without much thought.

For the tacos, I simply heated some corn tortillas with my cast iron pan. I then topped the tortillas with pinto beans, sauteed onions and peppers, cheese, and guacamole. I also picked up a ripe yellow plantain from the store and sauteed it in some coconut oil (the darker the plantain the better). That's it. This meal was ready in no time.

I'd love to hear other suggestions of how I might use up my beans. Any thoughts?


Cardamom said...

Make a curry....with spinach. Saute Onions or garlic (or both) in some oil, add some tomato sauce, chopped spinach, beans, the usual masalas...and you're good to go.Tastes awesome!

Ameet Maturu said...

Hi Trupti, I never thought to make a curry with pinto beans. What a great idea!

Aqiylah said...

Ameet, beans and plantains are the best! Another idea ... saute onion and garlic, add beans and a bit of lime cilantro rice. Heat through and serve over romaine lettuce. Add sliced avocado and a simple chipotle sauce or salsa for a delectable veggie salad. Yum!

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