Last night my husband and I needed to fix a quick dinner. We didn’t have much time before bed, since we decided to do some yoga together and it was almost time for bed (for baby…and, yeah, for us too). We whipped up what ended up being an enormous South American feast–in less than 30 minutes and with no planning!
My husband discovered “Maseca” brand masa, which is corn meal treated with lye and then washed. It’s used to make corn tortillas at home. We have had trouble finding a brand of tortilla that did not have salt, sugar, and oil in it, so this was a perfect fit. He made tortillas in a cast-iron skillet by following the package directions, using just a little water and the corn meal. They turned out to be the most delicious tortillas I have ever had!
I made the bean filling for the tortillas. We had some cooked pinto and black beans
laying around, so I just roughly chopped a couple of onions and garlic, threw in a diced jalapeno, and cooked this up for ten minutes using the water saute method. There was no oil in the entire meal! I added some frozen corn and the beans, then I seasoned the dish with cumin, chile powder, red pepper flakes and a dash of cayenne. Once heated through, I transferred the mixture to a large serving bowl for our “build-your-own” soft taco bar.
We had an avocado and a couple limes laying around, as well as some cilantro. These all made perfect toppings for our soft tacos. I also found some cooked whole grain brown rice that we made for breakfast cereal in the fridge, so we used that as additional taco filling.
By filling our shopping cart, fridge, and pantry with healthy, whole, plant-based foods, we were able to use healthful ingredients to make a fast and filling South American feast!