It is warm now in Savannah and I am looking for light, healthy and fresh fare (and new – I am determined to try one new recipe a week). I found this one on a healthy living blog.
I look for vegetarian recipes that I can add chicken to for my husband. We did that with this – hubby grilled chicken and then cut it up and added to his taco.
I had a very ripe avocado, which made the cabbage mixture delicious. The leftovers were even better the next night (although not pretty as the avocado darkened). We got two full meals out of it (so four full servings).
Vegetable Soft Tacos with Chipotle Sour Cream
Adapted from Oprah
2 cups corn (fresh or frozen)
2 limes, juiced
2 tsp cumin
1 1/2 tsp paprika
2 tsp salt
2 T olive oil
2 red bell peppers, sliced thin
1 red onion, sliced thin
1 can (15 oz) black beans, drained and rinsed
1 green cabbage, sliced thin
1 bunch fresh cilantro, minced [we are not cilantro people – I used parsley here]
1 T white vinegar
1 1/2 tsp sugar
3 radishes, sliced thin
1 cup sour cream
2 canned chilies in adobo sauce, seeded and diced + 2 tsp of the adobo sauce
1/2 cup shredded monterey jack cheese
whole wheat tortillas
Preheat oven to 425.
Toss together corn, 1 tbsp of the olive oil, lime juice, 1 tsp salt, cumin, bell peppers and onion in a large bowl then spread out on half a baking sheet.
In another large bowl, toss together the remaining tbsp of olive oil, paprika, 1 tsp salt and black beans. Spread on the other half of the baking sheet.
Bake for 20-25 minutes, tossing occasionally, until beans are crispy and veggies are cooked.
While that’s going, combine the cabbage, cilantro, vinegar, sugar, diced avocado, radishes and a pinch of salt. Set aside.
In a small bowl, mix together the sour cream, chipotle peppers and adobo sauce.
When veggies/beans are done, fill tortillas with them, then layer on cabbage mixture and a drizzle of sour cream. Sprinkle with cheese.