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| Spicy, smoky, creamy, tangy. |
But--this is not how I eat all day, every day. I don't like having meat during the work day--something about it seems weird and unappetizing. Maybe it's the way meat looks under florescent lights. And it's impossible to pair your meaty lunch with a nice glass of wine or beer, which ruins it. Microwaving braised short ribs in tupperware and pairing them with tap water is disrespectful. Not to mention un-tasty. Stupid teaching job, preventing me from drinking all day.
So I made some yummy veggie taco filling to bring as lunch during the week. I made it SUPER spicy, because I love heat. Then I made a tangy, cooling yogurt sauce to cool it down. The paprika and chipotles lend a rich smokiness. Very strong flavors for a vegetarian meal.
Ingredients
1 tablespoon olive oil
4 chipotles, chopped
1 can of diced tomatoes
6 cloves of garlic, minced
1 tablespoon smoked paprika
1 red onion, diced
7 carrots, chopped
2 jalapenos, chopped (I left the seeds in for more heat)
6 Anaheim peppers, sliced into strips
1 can of black beans, drained
salt, pepper, sugar
What to do
Saute the onion in the olive oil for a couple of minutes. Add the tablespoon of paprika and the chipotles and mix around for a minute or so. Add the can of tomatoes (with juice) and bring to a boil. Add about a teaspoon of sugar. Put the carrots in, cover the pot, and allow to simmer for about 20 minutes to cook the carrots. Open the pot and add the rest of the ingredients--garlic, peppers, and black beans. Mix everything in and allow to cook for about 10 more minutes, until the peppers are just barely done.
Season with salt.
Serve with warmed corn tortillas and whatever sides you'd like (I like lime wedges, avocado, and cilantro-cumin crema).
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| Taco filling! |
Blend 2 cups of lowfat plain yogurt with a bunch of cilantro, juice and zest of 2 limes, and a teaspoon of cumin.
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| Ingredients |
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| Finished "creama" |
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