Friday Food Bag Recipe - Roasted Veggie Tacos

I love rice and beans. It's a dinner staple at my house and a lunch favorite at school. It's quick, delicious, inexpensive, and infinitely adaptable.  Tacos are a super easy dinner idea.
Lately we've been using pretty much whatever we've got in the fridge to make roasted veggie tacos. The food bag version had carrots, garlic, and cauliflower.
We made these with rice and black beans, homemade salsa, and garlic roasted green beans.

Basic Rice and Beans
2 cups short grain brown or basmati rice
2 cloves garlic
1/4 medium yellow onion
2 cups black beans, drained and rinsed
1 Tbsp olive oil
1 tsp kosher salt
black pepper to taste
1 tsp cumin

Cook  rice according to package directions. For extra flavor, cook the rice in veggie broth.
Set aside.
Mince  garlic and  onion. Saute in a Tbsp of olive oil over medium heat until fragrant, but not browning. Add  black beans, drained and rinsed. Season with salt, pepper, and cumin, and mix well.
Toss with the cooked rice, and a pat of butter.

Homemade salsa
3 medium Roma tomatoes, chopped
3-4 scallions
1 Tbsp lime juice
2 cloves garlic roughly chopped
a handful of cilantro leaves
1 tsp salt
1/2 tsp cumin
Pulse all ingredients in a food processor until mixed, but not smooth. Leave some texture!

Roasted taco veggies
Chop 2-3 cups of veggies like carrots and cauliflower into 1 inch pieces, if you're using green beans, leave them whole. Toss in a large bowl with a generous slug of olive oil, a sprinkling of salt and pepper, and roast on a baking sheet at 400 degrees about 20 minutes, until they start to brown and caramelize on the edges. The roastier the better!

Put it all together! Serve warmed tortillas with rice and beans, salsa, and roasted veggies. Lovely.













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