So you love your beef tacos. It’s a quick, easy and tasty meal that your whole family will enjoy.
But that’s not enough anymore. Now, you’re looking for ways to incorporate more plant based food into your everyday dinners. But – without extra cooking steps. Hey, it’s a weeknight dinner, ain’t nobody got time for that!
What’s the solution?
Bulk up your favourite meals with lots of fresh vegetables, fruit, legumes or beans.
And, we’re talking Mexican here so beans are definitely the answer.
Simply make your taco filling as you normally would and add beans to it – any kind will work, black, kidney or refried for a smooth and creamy texture. Use about a 2 to 1 ratio. 2 parts beef and 1 part beans.
Then load up on the toppings.
I’m not talking cheese and sour cream either – I’m talking fresh crisp lettuce, juicy ripe tomatoes, creamy avocado chunks, zesty lime juice, lots of fragrant cilantro and a deliciously light mixture of tangy Greek yogurt and salsa.
Now this is going to be a super fresh taco that is bursting with flavour, bulked up with beans, totally freekin’ delicious and just as quick and easy as your used to.
- 1 lb ground beef
- 1 onion, minced
- 2 plump garlic cloves, minced
- 1 jalapeno pepper, minced (or 6 pickled slices)
- 2 tablespoons cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup water
- ½ can of refried beans (or any kind of beans)
- Heat a large heavy bottomed skillet over medium heat, when the pan is hot add the beef and use a wooden spoon to break it up into very small pieces as it cooks.
- After about 2 minutes, add the onion, garlic, jalapeno, and spices; continue to cook for another 3-4 minutes or until the beef is cooked through and the vegetables have softened slightly.
- Then add the water, stir to combine and turn the heat to low, cover and simmer for 20 minutes.
- Add the beans, mix well, and when they have heated through, taste for seasoning.
- Serve with lots of fresh chopped lettuce, tomato, avocado, cilantro, lime wedges, and a mixture of a few tablespoons of both Greek yogurt and salsa in crisp tortilla shells.