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Big Ass Taco Night

Big Ass Taco Night

Taco night in our house is a pretty regular occurrence. Though it does take a bit longer than a lot of other meals (about 40 minutes) that we could whip up if we were in a hurry, tacos are worth it. Besides, for your 40 minutes of work you get about 8 servings. So if it's just two of you, like us, you'll have a bunch of left overs for lunches later in the week. It saves time AND money! 

Ingredients:

The "meat":

  • 1 cup onions, diced

  • 1.5 tbs butter

  • 1 tbs olive oil

  • 3 cloves garlic, finely diced

  • 1 packet of *taco seasoning* plus 1 tbs cumin

  • 1.5 cups TVP

  • 2 cups water

  • 1 tsp *Kala namak*

 The Rice:

  • 3/4 cup dry rice (1 rice cup)

  • 1 8oz can of your bean of choice (I use red kidney beans)

  • 1/4 tsp *Kala namak*

  • 1/4 tsp cayenne

  • 1/4 tsp chili powder

Taco wrapper of choice; we like *Mission soft tortillas*

Toppings:

  • 1/4 tomato, diced per taco

  • 1 cup baby spinach, chopped per taco

  • Cheese of your choice grated or in strips; 1 slice of *Follow Your Heart pepper jack* per taco, works excellently

Directions:

Place diced onion in a medium pan. Cook onions over medium-low heat until translucent. Once the onions are translucent, add the diced garlic and cook for 2 more minutes.

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Add the contents of the taco seasoning packet and stir to incorporate. Right away, add the TVP and two cups of water, turn to medium heat, and stir to combine. Add the cumin and the salt. It should be a bit sizzly. Stir as the spirit moves you—just be sure to do it enough so that it doesn't burn. Cook for 8–10 minutes until it has the moisture level you like in your tacos.

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While all this is happening, put your rice in the rice maker. *This* is the little guy that we use and it works really well and doesn't take up much cabinet space. 

Drain and wash your beans then place 2 tbs butter in a pan with the beans. Set the pan to lowish heat and warm the butter and beans through. Once the rice is cooked, add it to the pan with the beans, along with the black salt, over low heat and stir to combine. Add 1/4 tsp chili powder, 1/4 tsp cayenne. Mix it all together and enjoy the warm spice smell :-)

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Warm the tortillas once your rice and bean mixture is heated through. Once the tortillas are ready to go you are ready to assemble your Big Ass tacos! I like to put the cheese on the bottom and put the "meat" mixture and rice/beans  on top of it. This works well to warm the cheese through :-) Then we load up the spinach and tomatoes and top it off with Tofutti sour cream.

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I like these so much I usually eat TWO whenever we make them. And, we have lots left over for taco bowls later in the week! It's a win-win!

Now, if you really want to do this right, you need to have a very large dog sitting in front of the stove while you are cooking. This way, you'll have to step over the dog each time you want to stir something on one of the burners. You can get your workout while you are cooking!

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Check out these leftovers turned taco bowls:

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