So goes my Very Veggie Beef Taquitos tonight. I was all geared up for a sweet taquito surprise and this happened in the oven:
Yeah, that's my oven. I opened the door after running 2.5 miles on the treadmill at the gym 45 minutes earlier to find this little beast of a happening. I was trying to calm myself down after dropping $400 on a media console that would not fit in our bedroom. Not very photogenic, but at least I'm being honest. Recipe mishaps happen. No one is perfect. So, to make the recipe more successful, yes even for the rookies, I turned the taquitos into tacos. Something a little more photo friendly and palatable.
Beef Taquitos Turned Tacos with Edimole
For the tacos:
1/4 pound lean ground beef
1 red onion, finely diced
1 yellow or red bell pepper, finely diced
1 clove crushed garlic
1 can black beans, rinsed and drained
1 can fire roasted tomatoes (preferably salsa style)
2 tablespoons taco seasoning (I use Penzy's)
For the edimole:
1 cup thawed edimame
Juice of one lime
1 clove crushed garlic
1/4 cup cilantro, chopped
1/4 cup fat-free sour cream
1/4 cup salsa of your choice
Heat a large skillet over medium heat. Coat with non-stick cooking spray. Add the beef and cook, breaking up the meat with a spatula, until browned. Add onion, peppers, and garlic. Cook, stirring occasionally until the vegetables have softened. Add the black beans, tomatoes, and taco seasoning. Cook, stirring occasionally until the mixture begins to thicken. Remove from heat. Set aside.
Set a medium sized skillet or griddle over medium high heat. If you are using a skillet you will only be able to heat the tortillas one or two at a time. If you have a pancake griddle you can heat several at a time. Place corn tortillas onto the skillet or griddle. Heat the tortilla(s) until they begin to fluff a little, then flip and heat another minute or so. Remove from heat with a spatula. Fill with the beef mixture and serve with salsa and the edimole (edimole recipe below).
Blend edimame in a food processor or blender until smooth. Add the lime juice, garlic, cilantro, avocados, sour cream, and salsa. Process or blend until smooth. Serve along with the tacos or with tortilla chips. It is a totally "skinny" alternative to traditional guacamole if you are looking to save some calories.
This recipe is on my menu post for Sunday left-overs. You can do as you choose. I suggest the tacos, but it tastes the same no matter what:)
Yum I really want to make the edimole next time we have tacos. I wanted to let you know I nominated you for the Happy Blogger Award, stop on by to get your badge :)ReplyDelete