My friend Chris accused me of never posting anything. In my own defense, I have been out of town taking care of some family business. But, here’s a post! Tonight we made quick tacos. Here is the recipe. You will have several pots to manage. Make the various parts and assemble. This looked great on the plate, but I forgot to take a picture.
Tacos (serves 4)
~ 10 soft corn tortillas
1 can black beans, rinsed and drained
1 clove of garlic, pressed or minced
1 package of mexican flavored baked tofu (pre-baked, seasoned), chopped in 1/2″ pieces
1 red bell pepper
1/2 red onion
1 bunch collard greens, destemmed and chopped
1/2 to 1 tsp sherry vinegar, red wine vinegar, or red wine garlic vinegar
guacamole (I like the Whole Foods store made kind that is found in the produce section)
1 tomato, chopped
Black Beans: Put the black beans in a small pot with the garlic and cover with water. Heat while working on other items.
Peppers and Onions: Add 1/2 tbs olive oil in a skillet and cook red onion and pepper until soft and browned. Place in a bowl and set aside.
Greens: Heat 1/2 tbsp olive oil in a large pot. Add the greens and about 1 tbsp water. Cook for about 5 minutes. Add vinegar and pepper to taste and remove from heat. Move greens to a bowl.
Tofu: Heat tofu in the skillet and then move to a bowl.
Tortillas: Wrap 5 or 6 tortillas in a paper towel a sprinkle with water. Microwave for about 45 seconds. Heat more in a seperate batch if needed.
Assemble tacos to contain black beans, greens, peppers & onions, tofu, tomatoes, and guacamole and eat. Serve with chips and salsa.