Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Tuesday, April 30, 2013

Vegan Black Bean, Tomato and Avocado Tortilla


My "go-to" quick dish for black beans often involves tortillas and cheese.  I have been reading more and more information suggesting that cheese really is not that good for you, so I have been thinking about how to make things I like without using cheese.  I have read that nutritional yeast--an ingredient I do not have much experience with--can sort of substitute for cheese.  Not exactly.  It doesn't give you that gooey wonderfulness that cheese does.  But then, it doesn't clog your arteries, either!  But it is supposed to offer the elusive umami that I read about, which I do not entirely understand.  In any case, I set out to use some black beans that I had cooked in my slow cooker (see another post earlier this month) with tortillas in a simple, tasty dish.  I wanted it to satisfy my hunger this evening without contaminating my body with any animal products.  I like what I came up with.  You could make this dish for lunch, a snack, or a light supper, as I did.


½ cup cherry tomatoes, cut into quarters
1 cup cooked black beans (preferably cooked using my slow cooker method with a dried chipotle chile in the pot—save the chile after it cooks)
handful of cilantro, about ¼ cup, chopped
juice of ½ lime
1 TBS nutritional yeast
¼ tsp sea salt
1 scallion, chopped (use both white and green parts)
6 corn tortillas
½ avocado, diced

Mix cherry tomatoes, black beans, cilantro, lime juice, nutritional yeast, sea salt, scallion in a bowl.  Add a little bit of chopped chipotle chile leftover from cooking in the slow cooker with the black beans.  (You might try adding a little chopped jalapeno instead if you like things spicy).

Heat a cast iron skillet over medium flame.  Cook each tortilla for 20-30 seconds on each side, then transfer it to a plate.  Fill tortilla with a spoonful or two of mixture, then fold over so it is a semi-circle.  Heat filled tortillas for 1 minute in a microwave, then top with diced avocado.  Makes 6. (I ate 4 for supper--I was hungry, so plan on 2-4 per person for a meal, maybe even 6 for someone really hungry).

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