I'm trying to cook vegetarian once a week, but
we still need protein so I'm attempting to find some nice
recipes that I make with beans. Corn tortillas are very difficult
to find in the store because most of them have preservatives
in them. I do find them in the international section and have
to read labels carefully to find the ones that contain corn,
oil, and lime.
First, make the beans. These take approximately 2+ hours
to cook. Or sometimes I cook them in the crock pot which
takes 4-6 hours. I do not use canned beans. Fresh, whole
pinto beans is what I use....
First, clean the beans by looking through them and making
sure there are no pebbles or damaged beans. (The instructions
on the back of the bag are helpful). Then, wash thoroughly.
Place beans in a large pot with at least 6 cups of water.
Bring to a boil and simmer, covered for approximately
2 hours. Make sure to watch the water, they soak it
up fast. Add 1/2 onion and 1/2 tsp salt while they are
cooking.
They are done when they are tender and a gorgeous
medium brown color.
For the vegetable topping:
1 TBS Extra Virgin Olive Oil
1/2 lb frozen corn
1 small onion
1 green bell pepper
1 medium zucchini squash
1 handful of fresh spinach (finely chopped)
1 clove of garlic
salt &pepper
In a skillet over medium heat,
cook all the vegetables together until
they are tender.
Fry the corn tortillas until they are
crispy. Add beans, cheese,lettuce and vegetable
topping to the crispy tortillas....
Very tasty....
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