Wednesday, September 7, 2011

It's already wednesday!

I am so stoked to be on holidays this week! For some reason, I had been saving my holiday days all summer, but suddenly, it was the end of August and I realized- what is going to happen between now and Christmas that would be worth taking time off for? As is always the case, they are going by VERY quickly! It's already Wednesday and nothing 'holidayish' has happened, though Jeff and I are going to Cirque du Soleil tonight, and Finn and I have a trip to Value Village planned for this afternoon in search of some vintage sheets (more on this later). I have lots of posts planned for this week- each just needs a final piece or two before its complete and ready to go, but check back for lots of exciting things happening soon!

For now, here is whats for dinner at our house tonight. enjoy your Wednesday!

Black Bean Taquitos - (Serves 2)
(adapted from Whole Foods)

* 2 cups vegetable broth
* 1/2 medium yellow onion, chopped
* 1/2 medium pepper (any colour), chopped
* 1 clove garlic, finely chopped
* 1 small jalapeno, finely chopped, seeds removed
* 1/2 tablespoon olive oil, plus more for brushing
* 1/2 teaspoon paprika
* 1/4 teaspoon cumin
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon chili powder
* 1/2 teaspoon sea salt
* 1/2 cup black beans, precooked
* 1/4 cup cilantro, chopped
* 6-8 corn tortillas
* 1/2 cup Cheddar Cheese

1. Pre-heat oven to 425 degrees and line a baking sheet with parchment paper. In a skillet or pot large enough to fit tortillas, bring vegetable broth to to a simmer.
2. In a separate skillet, heat olive oil over medium heat. Saute onion and peppers until onions are translucent. Stir in garlic, cumin, paprika, cayenne, chili and salt, and continue to cook for 1-2 more minutes. Add in black beans and cilantro, cooking until beans are heated through- 3 - 5 minutes.
3. Turn off pot of stock. Taking one corn tortilla at a time, dip in hot stock for 3-4 seconds. Place on a cutting board and scoop one spoonful of black bean filling and a hefty smothering of cheese on top. Roll tight and place seam side down on a baking sheet. Repeat until all the filling is used. Brush each piece with a little more olive oil.
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa, guacamole, hot sauce or sour cream. Enjoy with fresh corn on the cob with chipotle lime butter, and this amazing sounding mexican street salad!