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One of my family’s favorite nights is taco night. We set up an assortment of toppings and fillings, and each person goes to town mixing and matching. I especially like to serve this healthier version, made better with black beans (canned, for the ultimate convenience) and whole wheat tortillas.
Sarah’s Tip of the Day:
Don’t forget to tune into the video. I always share cooking shortcuts, kitchen cheats (we all want to save time!), and helpful techniques. In today’s, you’ll learn just about the easiest way there is to pit and dice an avocado and the best method for shredding lettuce (Hint: there’s no actual shredding involved). See you there!
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Recipe Ingredients:
1 teaspoon extra-virgin olive oil
1/2 small yellow onion, diced small
2 garlic cloves, roughly chopped
1/2 teaspoon ground cumin
1 can (15.5 ounces) black beans, rinsed and drained
Coarse salt and ground pepper
8 small whole-wheat or multigrain flour tortillas, warmed or lightly toasted
1 cup shredded Monterey Jack cheese (3 ounces)
1 avocado, pitted, peeled, and thinly sliced
1 cup packed shredded romaine lettuce
Pickled Jalapenos, for serving
Get the full recipe:
http://www.marthastewart.com/355291/black-bean-and-cheese-tacos
Nutrition Info:
Per serv (makes 8): 212 cal; 10 g fat; 9 g protein; 22K g carb; 13 g fiber
More Vegetarian Recipes: http://full.sc/P0o7Mt
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Black Bean and Cheese Tacos | Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayfoodvideos
