avocado Archives - A Byte of Life

Taco Tuesday: Black Bean & Lime

TTTTRRAADDDIITTTIIOOONNNN!!! TRADITION!

“Traditions, traditions. Without our traditions, our lives would be as shaky as… as… as a fiddler on the roof!”(Tevye, Fiddler on the Roof)

Oh, excuse me! I was just practicing my Fiddler on the Roof singing. In case you’re inspired to watch the intro video you can check it out here: Fiddler on the roof – Tradition.

But this outburst of song was inspired by the weekly taco Tuesday tradition that we have.This post was actually last weeks Taco Tuesday adventure but I got busy and figured I better get it up before tonight’s Taco Tuesday adventure (sneak peek: fish tacos are on the menu!). Our Tuesday tradition keeps menu planning simple and I love that I can pick up the ingredients on the weekend and just grab some fresh cilantro from the market on Monday/Tuesday (or heck even Sunday if I’m lazy!) and then everything’s pretty much ready to go when we get home. Because let’s be real, by the time you get home from work and get through chores/errands/working out/traffic/family/pets… the last thing you want to do is cook up some tedious elaborate meal! Well, maybe that’s just me so those of you that are with me… read on!

I am the more carnivorous eater in our house, but also dairy-free so we try to find meals that I can get excited about without featuring meat/dairy for the main protein focus. There are a few wonderful things about tacos. First, the word itself. Taco…ttaaccoooo…TACO! It’s just fun to say! But another very wonderful feature of the taco is that it’s the everyone food. A taco can literally be made that will please anyone! From the meat and potatoes crowd to the vegan or gluten-free eaters, a taco will always have your back. They can be (deep breath) meat free, vegetarian, gluten-free, meat focused, lactose free, diary free, corn free, (air), wheat-free, egg free, nut free, tree-nut free, soy free, fish free, paleo…they can LITERALLY feed ANYONE!

Another amazing thing about tacos is that you can make them with whatever is in the fridge! They can be as simple or elaborate as you desire! Paging through our new cookbook I received as a birthday present from our recent trip to Sonoma, I was remembering the wonderful pureed black beans from Elote Cafe. They…were…delicious!!! Between that and a ridiculous excess of limes in our house (I’m not sure why… maybe it has something to do with a reverse sock monster effect? Someone PUT limes in the fridge?! We also have a glasses gnome that sneaks in an puts their sticky little paws all over our glasses! But back to the point! We had a randomly large amount of limes and decided to use them up in this tasty taco Tuesday recipe! For texture, I pureed some of the beans and left some of them whole. And… since I’m obsessed with grilled corm we also did a few ears of corn!

So sit back, relax, maybe make yourself a delicious sommer sherpa and enjoy the tradition of taco Tuesday with us!! Stay tuned for tonight’s fish tacos recipe coming soon and let me know what your favorite taco recipes are! I’ll be featuring your suggestions in my Taco Tuesday Pintrest board!

Black Bean & Lime Tacos w/Grilled Corn

1 can black beans
1 spoon full minced garlic and juice
Cracked Salt & Pepper to taste
Cayenne Pepper to taste
2 limes, juiced (plus any additional wedges you want for garnish)
2 Ears Corn
Flour Tortillas (or corn for a gluten-free option)

Optional garnish/additions: Cheese, sour cream, grilled southwest cabbage slaw, avocado, Cilantro, jalapeño, chopped/grilled onions, grilled mushrooms, hot sauce/salsa, Elote, red peppers, radishes, fruit salsa

Soak the corn for 20 minutes then pre-heat the oven and wrap corn in foil and cook for 30 minutes. At that point I usually open up the foil and start to turn the corn every 5 minute to attain a good char. You can also use canned corn and heat on the stove if you’d like.
The beans usually take 10 minutes to prepare so when you’re ready heat the beans over the stove or in the microwave with the garlic, salt/pepper, cayenne pepper and juice of two limes. Once it’s thoroughly heated transfer to a vita mix blender and blend until creamy. You can also use an emulsion blender, potato masher, or food processor.
Slice the avocado and prepare the garnishes you desire
Heat the tortillas over open flame on the stove (or heat in the micro between two damp paper towels or in the oven wrapped in foil).
Spread out the black beans and garnish away!

Grilled Cabbage Slaw

In our house there are two forms of “to do lists”, there’s a “his” and a “hers”. “His” consist of various house chores and interior renovation tasks such as sanding, painting, scrubbing grout, fixing and rearranging various wires and boxes and electrical “this and that’s”. Tasks on that list are actually being completed while I curl up in the corner, typing away on the dining room table which is against the living room wall with boxes to the right of me, boxes to the left of me, boxes in front of me… ten points and a big golds star to any of you that know that Little Rascals quote. We’re in the middle of redecorating the little perch and I’m actually quite thankful to report that I have a very dashing handyman that LOVES this type of work. Or, at least enjoys it more than I do! He’s been slaving away and I’ll post before and after pictures once we have the new carpet in.

Let me proceed to the “her” version of the to do list: banana bread, morning muffins (which I made this weekend and posted here), blueberry muffins with crumbles on top, stir fry, fajita’s… this is just a sample of the meals that are on my list. And I must say, to quote the great Ron Burgundy, “I’m not even mad.” Settling up my part of the redecoration manual labor with some good homemade meals is quite fine with me! After brand new paint in the bedroom and a gorgeous new living room painted the perfect shade of meringue yellow which at the moment is shining brightly in the rare spring Seattle sunshine, my handyman deserved a good hearty meal. I decided to follow the coupon clipping and headed to Metropolitan Market to get some steak for our fajita’s. Up to the counter I bounded, with WAY more than I went in for and happily presented my coupon with a sense of great accomplishment at a few dollars well saved, only to realize that I apparently can’t read dates and the coupon wasn’t good for another 3 days! We already had our hearts set on steak fajita’s so I put back the second of the “buy-one-get-one-free” coupon that was no more, and juggled my groceries to the car.

As all wonderful recipes transpire, parts of this meal are NOT what I originally intended and I have to say that they actually turned out much better! I meant to marinate the meat, and didn’t, yet it was more perfect that I could hope! About an hour before I was going to prep the meal I was still trying to think of a recipe enhancement. While taking a mental inventory of the fridge I stopped on the middle right shelf where 1 1/2 heads of green cabbage still lived as remnant from the post St. Patty’s Day sale at the market. SLAW! I’d never in my life made slaw and wasn’t even sure if it would go with steak fajita’s but it was going to be made and tested to world, watch out! I have to say, the slaw turned out INCREDIBLE! So incredible, in fact, that I make a brand new batch when we enjoyed our next day leftovers. The key to this slaw is fresh ingredients, an entire Anaheim pepper for kick, fresh lime juice and the Creme de la Creme finishing touch is that I pan grilled it! That deep charred taste completed the entire meal. I’ll never again eat another raw slaw… to the grill with that side!

Grilled Southwest Cabbage “Slaw”

3 c. cabbage, chopped
1 ear corn, uncooked
1 medium Anaheim pepper, sliced and diced very thin with seeds
1 good handful cilantro, rinsed and chopped
1/2 Lime, juiced
1 spoon full minced garlic and juice
Cracked Salt & Pepper to taste
Cayenne Pepper to taste

In a large bowl, mixing all ingredients and set aside uncovered, to let the flavors mix (you can set this aside for however long you’d like which makes this a great prep ahead of time part of a meal, but let it set at least 20 minutes
Heat a non-stick pan over high heat and grill the cabbage until it’s charred, turning every few minutes (approx. 10 minutes)

Grilled Cabbage Slaw Salad with Seared Flank Steak and Galaxy Rice Cheese

Seared Steak Fajitas with Grilled Cabbage Slaw and Avocado

Weekend Breakfast: Potato Pancakes, Poached Eggs & Avocado Sauce

Potato Pancakes, Poached Egg, Avocado Sauce

Recipes for me serve as general guidelines for inspiration, so this meal is the result of a recipe for avocado sauce and a fridge of leftover ingredients from cilantro lime marinated chicken skewers and homemade potato skins.

It was super easy to make and, as I’ve mentioned in other posts, I LOVE cooking weekend breakfast and brunch! Today’s religious experience was so simple and flavorful! It even got the complement comment “this is SO good! I feel like I’m on vacation! “… Now that makes a chef happy!

The crispy texture of the pancake mixed with the creamy avocado sauce and the runny egg is just to die for! The lime in the avocado sauce and the spices made for a very refreshing meal. I couldn’t believe how the flavors and textures mixed. Don’t get me wrong, I knew it would be good but I was actually surprised at how incredibly delicious it was! I regret that I have only one stomach! You can play around with different spices and ingredients, and you might get extra points if you find a way to mix in some tequila! 🙂 Breakfast drink anyone!?

Potato Pancakes, Poached Eggs & Avocado Sauce
a rough step by step guide

Potato Pancake & Poached Eggs Ingredients
Potato
Milk (you can use regular or an alternative)
Cheddar Cheese, grated (regular and/or alternative)
Eggs
Fresh Salt & Cracked Pepper
Cilantro (to garnish, if desired)
Green Onions (to garnish, if desired)
Sour Cream (to garnish, if desired)

Avocado Sauce Ingredients
Avocado
1 lime
Fresh Salt & Cracked Pepper
Cayenne Pepper
Cumin
Garlic, minced
Cilantro

Heat pan for potato pancakes. I swear by my Calphalon Crepe Pan! It heats evenly and the non-stick makes for quick and easy clean up!
Mash together the potato, milk, salt & pepper to taste. Make sure to get it as smooth as you can without any potato lumps. While the potato pan is still heating, chop the green onion, cilantro and grate the cheese.
To make the avocado sauce, mix together all listed ingredients to taste until smooth. Be mindful on the cumin, it’s a strong flavor and can easily overpower the flavors if you’re not careful!
The potato pan should be hot by now, scoop in the potato and carefully flatten and shape into a circle. Cook until crispy on one side and flip. Add the cheese and allow it to melt. Once the cheese is fully melted, move to plate and smear avocado sauce on the top.
Once you flip the pancakes, start the water for the eggs boiling and poach the eggs for 3 minutes. Have a small ramekin handy to drain the water from the eggs. I LOVE the CorningWare Ramekins, they’re so stylish and the perfect size for poached eggs. After 3 minutes, don’t let the eggs overcook, remove the egg with a slotted spoon and rest the spoon over the ramekin to allow the last drops of water to fall. If you don’t do this, the water will soak into the pancake and make it soggy.
Place the poached egg on top of the avocado adorned pancake, and garnish with cilantro, green onion, sour cream, and spices as desired. You can add a little salsa if you wish, I wanted to bring out the flavor of the avocado sauce so we didn’t use it for this breakfast.