A few weeks ago, my husband and I declared that every Tuesday would be Taco Tuesday. It was really in an effort to simplify weekly meal planning (aka – get input from someone other than myself), but it’s been working out well. And my cousin pointed out to me this evening that it’s also National Taco Day, how cool is that?
So…welcome to the MoFo edition of Taco Tuesday! On the menu today are simple tempeh and black bean tacos, with easy Mexican rice.
First the black beans…couldn’t be simpler (except maybe from a can, but what’s the fun in that?!?). I like to make a batch of beans each month, pack them up in little mason jars, and then have them on hand whenever the urge strikes (or if I’m too hungry and too lazy to cook).
Crissie’s Ridiculously Easy Black Beans
1 bag black beans (regular, turtle, doesn’t really matter)
1 jar salsa
Soak beans in a ton of water for 8 hours or overnight. I usually put them in the crock pot insert to save on excess dirty dishes making. I also do this right before going to bed at night. Rinse beans in the morning while waiting for the coffee to finish brewing.
Put beans back in crock pot. Add enough water to cover beans and have an extra 1-2 inches of water. Add salsa, and cook on low for 8-10 hours.
That’s it. The accidental variations come in depending on the type of salsa used. I didn’t realize that I had a jar of pineapple/Habanero salsa, so this batch has a fun and tropical twist to it.
The tempeh tacos comes from this recipe at Healthy Happy Life. It’s one of my very favorites, and I admit to making this in bulk and using the extra tempeh on my salads. It’s a great recipe. My only change this time was using lime instead of orange juice and ancho chili powder instead of chipotle (it’s what I had on hand).
Crissie’s Easy Mexican Rice
1 cup brown rice
2 cups water
1 can diced tomatoes (don’t drain)
1 can green chilies
1/4 chopped onion
Rinse the rice well to remove any dust, etc. If you have the time, I highly suggest soaking the rice for an hour or so. If you do, drain well.
Toss all the ingredients into the rice cooker, and turn it on. I have one with a brown rice setting, but you can use a regular one too, it comes out just as yummy.
Now it’s time to layer it up! Pick you base…hard shells, soft shells, corn, flour, or naked (no shell). That’s the fun thing about tacos…you can put any darned thing in it you’d like. My favorites include cabbage, avocado, cilantro, vegan sour cream, hot sauce, onions, and tomatoes. I’ve used the pickled radishes and onions from the recipe too, and that’s a fun flavor combo.
And….if you use soy based tempeh and corn tortillas (check the ingredients that it’s JUST corn), then you have yourself a gluten-free meal to boot!
Each Taco Tuesday can be different just by switching up a few minor things. Add some Daiya or salsa one week, turn them into funky quesadillas the next. Stir fry some seasonal veggies (ever have zucchini or sweet potato tacos?!?) and be amazed how a simple “taco” can be so versatile that you never tire of eating them.