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Refried Black Beans with Roasted Vegetables

Refried Black Beans with Roasted Vegetables

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The term Taco Tuesday is a theme we use often in my house these days, but don't really remember Taco Tuesday being a thing when I was a kid. I certainly never heard my mom use the term taco Tuesday, tacos were just apart of life, no need for a special day of the week for something we ate all the time, I guess.  Being half hispanic, tortillas were apart of every meal, even Thanksgiving we had a side of beans and tortillas, all my snacks were tortillas with butter and so essentially everyday and every meal was taco Tuesday. (I was one of those rare cases, where I went off to college freshman year and lost weight...)  

The smell of cilantro and beans is the essence of nostalgia for me. Im pretty sure not everyone can say that, but for me the sweet savory smell of cumin in the air takes me back to childhood. For the love a good refried bean and avocado taco here is healthy take on an old childhood favorite.  Except a little quicker then the 12 hour beans and homemade tortillas my mom made, while delicious, no one has time for that on a Tuesday. 

 

Roasted Veggies

You can use what ever variety of vegetables you have on hand, the following are some of our favorites. Also use more or less depending on how many you are cooking for.

 This serves 2 1/2 ish people. Preheat oven to 400°  

  • 1 med sweet potato, small cubed
  • 1/2 cup onion, chopped
  • 1/2 cup baby tomatoes, halved
  • 1 small zucchini, half moons
  • 1/2 a red bell pepper, sliced
  • 1/2 cup of fresh or frozen corn
  • 1/2-1 T olive oil
  • salt and pepper to taste

Once all vegetables are prepared, spread them out on a sheet pan and drizzle with a tad bit of oil and salt and pepper. Roast for 20-30 minutes. Will vary a little with different vegetables.

Refried Black Beans

  • 2 cans of black beans, drained 
  • 1/2 T olive oil
  • 1/2 c. white or sweet onions, diced
  • 1 clove of garlic minced
  • 1/4 c. green chilies 
  • 1 T tomato paste
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 c. vegetable stock (1c. water with 1 tsp organic vegetable base)
  • 1/2 tsp salt
  • pepper to taste

Heat oil in a medium sized sauce pan, add onions and cook until transparent, add garlic, green chilies, cumin, chili powder. Cook until fragrant, 1-2 minutes, add half the beans and half the vegetable stock and the tomato paste mash beans and cook until stock is mostly absorbed, repeat the process with the 2nd half of the beans. Add salt and pepper.

Build your tacos.

Top them with salsa, the squeeze of a lime, avocado, or some cotija cheese

Feel free to make your own tortillas (the best option, nothing compares) or buy your favorite brand. For this recipe I used El Milagro white corn tortillas because I think they taste the best and are gluten free (not affiliated, just a fan). I find them at Trader Joe's here in Colorado. 

 

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Lots of Love!

Carrie - LettuceBeDifferent

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