I modified this recipe for black beans and rice from Simple Food Daily, my friend's food blog, and it's been my substitute for the elusive Costa Rican "gallo pinto" ever since. While I'll eat the rice and beans totally plain, I often use the combo as the protein source in some soft shell tacos. Tonight I also whipped up an impromptu mango salsa and put together some pretty fab taco fixins. And in the forty minutes or so it took me to cook all of this up, I had my post-run appetite back! BONUS!!
While the rice was cooking up in my rice cooker, I threw together this mango salsa.
1 mango, peeled and chopped*
1/4 red onion, chopped fine
1 roma tomato, chopped
1/2 jalapeno, seeded, chopped
Salt & pepper to taste
Handful cilantro, chopped
Combine the mango, red onion, tomato, and jalapeno. Squeeze the juice from the lime over the salsa. Add salt and pepper to taste. Mix in the chopped cilantro.
|ahhh it was so good!!!|
1 tbls olive oil
1 cup cooked, long grain white rice
1 can black beans, drained
2 cloves garlic, minced
1/2 yellow or white onion, chopped
2 tbls cumin
Salt & pepper to taste
Heat the olive oil in a cast iron skillet or large skillet.
Add the onion and the garlic and saute for 3-4 minutes until the onions are translucent. Stir frequently so the garlic does not burn. Add the cumin and stir around to toast the spice for about 1 minute.
|i always have a can or six in my cupboard!|
Now you are ready to assemble your tacos! Additional ingredients: soft tortillas, diced or sliced avocado, cheese, and some plain Greek yogurt (yes, it's just the same as sour cream). A quick word on the cheese before I continue. I'll always have a soft spot in my heart for the standard, shredded "taco seasoned" cheese. But I've grown to really love queso fresco, a Mexican cheese that is dynamite with any Mexican fare. It literally translates to "fresh cheese", and it's a crumbly, mild cheese that is very refreshing. You may have seen a certain Food Network chef promoting a brand of queso fresco on TV....
Okay, where was I? Right! The tacos! So I heat up my tortillas in little aluminum foil packs in the oven to get toasty. On top of the tortilla, add your rice & beans, the mango salsa, some queso, diced avocado, and a little dollop of Greek yogurt. OMG it's sosososososo good!
I really piled on those ingredients, but I did manage to eat it like a real taco. I have to admit that it did fall apart after about three bites so I ate most of it in little pieces with my fingers. Even though these tacos are a little classy, there's no need to be classy while eating them.
|it was hard to stop eating long enough to take this picture...|
*Food Tip: I had planned on finding a video that would demo how I cut a mango, but I found one that was even BETTER! Holy easy mango chopping. I learned about mango chopping on some public access channel last summer (disclosure: I don't have cable!) and apparently I've been missing out on a way easier method. Oh well. Now we both know!