We got in late, tired and very hungry – bad combination! The fridge was bare and all the frozen entrees would take at least 20 minutes to thaw. Fortunately we have canned food in the pantry and a garden to raid.
We grabbed a flash light and went foraging in the garden. We came up with tomatoes, onions, lettuce and cucumbers. Great start!
I washed and David chopped the wash veggies. They all went into a bowl creating a salad that we covered with salsa and mixed well.
Once I finished washing veggies I went exploring. I found black beans and more salsa in the pantry and corn tortillas in the freezer. Tacos!!
I popped the corn tortillas in the toaster oven and went to work on the beans. Put a little oil in a frying pan, wash and drained a can of black beans. When the oil was hot. I threw the drained beans with a little salt, desiccated onion and desiccated garlic. Let them heat for about two minutes until they were sizzling. Then I got out the potato masher and went to work. Voila! Refried (kind of) beans!
Within 15 minutes were were eating our first taco:
- 1 Tortilla covered in the “refried” beans
- 1 handful of salad
- A little extra salsa on the top.
Two more – one made from scratch and one tortilla filled with all the stuff that fell out of the other two – and we were full and happy and ready to get a little sleep.
This is probably our favorite quick meal or snack! It only takes 10-15 minutes to prepare and always tastes great. It really is quicker than grabbing Taco Bell and with much less oil, no weird flavorings and very little oil.
For a more robust soft taco add avocado, cheese (either cashew cheese or the real thing if you eat it) and/or sour cream (cashew based or the real thing).