Tacos, Nuclear Beans, and Leftovers
I’ve been working on creating my own dishes rather than relying on recipes, and tacos (like quiches and pizzas) seem to be the canvas on which one can paint leftovers and still have it taste delicious (how’s that for a mixed metaphor?). Since most of the following ingredients had to be used up anyway, try a combination of them, or throw in whatever you think sounds tasty.
The last time I had to use up leftovers (toppings from our burger bar bbq), I made a taco salad with this most excellent creamy lime dressing from Eggs On Sunday.
I have been trying to get somewhat artsy with the food photos, but frankly I have little practice with photography and not great lighting in the kitchen. However, it was on the darkish side when I took the picture of the kidney beans in the colander, and lo and behold:
NUCLEAR BEANS!! (They look quite radioactive, no?)
And the best reason for having tacos? Using the leftover filling the next day for nachos.
- 3/4 cup diced onion
- 1 clove garlic, minced or pressed
- 1/2 cup corn (fresh or frozen)
- 1 15 oz can kidney beans (or black, or refried…), drained
- 1/5 Tbsp. taco seasoning
- 2 Tbsp. lime juice
- 2 Tbsp. fresh cilantro, chopped
- 6-8 taco shells, or soft tortillas
- lettuce, sliced into strips
- cheese (colby jack; cheddar; jack; queso fresco…)
1. Saute garlic and onion together about 6 minutes, or until onion begins to turn translucent. Add corn, beans, and taco seasoning, and heat through for 5-7 minutes. Add lime juice and let simmer until juice has mostly evaporated and filling is mushy to taste.
2. Stir in cilantro. Fill tacos and top with lettuce, cheese, salsa…and if you wish, fresh tomatoes, sour cream, guacamole–go nuts.
Feeds 3 adults with stuffed tacos, or 4 adults with moderately stuffed tacos and some side dishes or a big dessert.