I could eat tacos every. single. day. Honestly.
Tacos as we know them in the Wonderful residence, typically are born from whatever is leftover in the fridge, or what can be tossed together before it goes bad in the fridge. I had a few onions that were about to sprout and take over the cupboard, so I used those for the base of these tacos. PS: anything on a tortilla tastes good. Knock yourself out in your own kitchen.
- 2 C butternut squash mash (pulled from freezer) – okay to use from freezer section at store-cubed is fine too; heck use sweet potatoes if you want
- 2 C black beans, cooked (pulled from freezer) – okay to use canned
- 2 large yellow sweet onions
- 1 tsp olive oil
- 1 tsp Mexican oregano
- 1 tsp powdered garlic
- 1 tsp powdered cumin
- 1 tsp chili powder
- corn or flour tortillas, your choice
- topping [obviously pickled jalapenos, arugula, salsa, and taco sauce]
Saute onions in olive oil until transparent or bronzed. Add smashed or cubed butternut squash and black beans to this mix along with all spices. Warm through. Serve on a tortilla.
Posted in Dinner, Fridge Finds, Leftovers, Less is more, Meat Substitutes, Meatless Monday, Recipes, Vegan, Vegetarian
Tagged black bean tacos, butternut black bean tacos, quick meals, vegan, vegan black bean tacos, vegan tacos, vegetarian
So you are probably wondering why I haven’t published in a long time. I was wondering the same thing and then I realized, I’m human.
I began a PhD program in Public Policy and Administration last fall and somehow managed to make it through without dropping a single ball from the ever increasing load I juggled which included teaching part time, working full time, taking full time classes, doing homework, and oh, yeah…being a wife. It was then that I realized, I don’t sleep and I don’t exercise-I’m crabby and chubby. Something had to give. Turns out it is/was this recipe blog in order to pick up exercise. I still don’t really sleep.
I still cook a few times a week from scratch, and hit up leftovers on the other nights, but creating new things has not been in my enjoyment wheelhouse for the last few months. I don’t project it will be in the cards again until the CSA’s start their march into my kitchen in April/May and I can’t ignore them for they perish.
So this note is really to say, I’m sorry for not posting. I’ll post on occasion through my journey when relevant or new. But for the most part, I’m living from my freezer [thank goodness I stocked it before school started], archived recipes from this blog, and by my wits end.
I’m heading to the kitchen right now to make rice for the week, Sriracha Tofu for dinner tonight and sandwiches this week, and then to bake off some potatoes for a few quick meals in upcoming days. If you can’t stand to be without my quick wit, you can catch up with me professionally at 834 Design & Marketing’s blog and wait patiently for The Mode Life to relaunch this spring [that’s a big project of its own and we are seeking writers-hint, hint]. Until then, eat well.