HIPPIE TACOS, KICKED UP AND VEGETARIAN
We’ve been enjoying these yummies for years. But now, instead adding cooked whole wheat berries to our ground beef, I’m following Heather’s suggestion for combining wheat with BEANS for the taco filling. I’m also using my favorite spice blend recipe and the easiest version of the now famous Cafe Rio dressing.
Nacho Mama’s food storage!
If this sounds complicated, you should know that it really isn’t. Almost all of the prep is completed ahead of time. When we need a meatless Monday in minutes I simply microwave a small frozen Ziploc baggie of pre-cooked wheat berries. Add it to 4 cups of cooked beans–black, pinto, or kidney–cans from the grocery store or home bottled. Heat with 1-2 tablespoons of the spice mix and top with the creamy cilantro-lime dressing. Favorite fresh toppings are grated cheese, shredded red cabbage, diced tomato, and sliced avocado. So good!
May 24th, 2012 at 6:39 am
Those look incredible – and I have to try that dressing! You always share the most amazing things.
I am a little worried, though. There is some info ‘out there’ that heating food in ziploc bags – in the microwave or otherwise – is not a good idea. The plastics they are made from were not designed for heat. If you can break up the contents of the bag, empty into a glass bowl and then heat, you can avoid that risk.
May 24th, 2012 at 7:58 am
Great suggestion Laura. Just remember to thaw the wheat ahead of time, in the fridge or on your counter, and you’re good to go. I hope you’ll try this one, and love it. It’s super fresh and luscious too. Mmm-mmmm
May 24th, 2012 at 10:00 pm
I’m kicking myself that I didn’t think to put Cafe Rio dressing on these before. I LOVE that stuff. Thanks for the tip!
May 25th, 2012 at 11:27 am
Does the dressing keep reasonably well? I have visions of it browning because of the cilantro, but hopes that the lime keeps that in check. We are a small family, so things like this take us a while to use up. That said, I’ll def. make a half recipe.
I bet that dressing would be really good on shrimp tacos too. And tortilla chips. And spoons. OK, maybe not spoons.
May 25th, 2012 at 11:54 am
Next time, for sure, Heather. YOU WILL NEVER GO BACK!
May 25th, 2012 at 11:59 am
Laura, the dressing is great on everything and keeps perfectly, actually fresh and bright for a couple of weeks. I always make a big batch and then it’s gone before I know it. Last night Lizzie and a friend were still dipping cheese quesadillas in the stuff at 10:00 pm. Things get loose…looser…when I’m away giving a presentation:)
May 26th, 2012 at 8:15 am
A straw works really well too, not that I would have used one before…:) xo
May 26th, 2012 at 1:23 pm
LOL Kristine!!
Leisa, things get looser around here when I run to Safeway! I guess I’m the gatekeeper, hee hee.
May 26th, 2012 at 1:51 pm
Kris. Back away from the straw.
May 26th, 2012 at 1:54 pm
Oh man. I know what you mean, Laura!
May 27th, 2012 at 11:34 am
I finally got my act together enough to make the dressing. I really like it! I made a half recipe just in case, but I think this one will be a hit with the family. It also solves a problem I have. I canned up a bunch of green tomato salsa a while back (’while’ means ‘years’) and while it’s okay, it’s not something we usually get out and use on its own. I’ve only got one other recipe I’ve tried it in, and that recipe was…okay. But this – this will give those jars of green tomato salsa a purpose! And since my turkeys are laying eggs like crazy, I can even make the mayo! And I have cilantro growing in my herb garden! If only I could get a lime tree to grow in Colorado…..
May 27th, 2012 at 11:34 am
Oh, and PS – Chipotle Tabasco is awesome in the dressing.
May 27th, 2012 at 4:51 pm
Congrats Laura! You’re part of the club:) Cafe Rio goes on the bucket list if you come to Salt Lake City. And I love that you have found a successful use for your very own, canned with love, but maybe not the perfect flavor, green tomato salsa. Anyone that has even a hint of understanding about the work you’ve gone to knows that’s just the best!
May 30th, 2012 at 8:04 am
We had homemade bean burgers (which turned out amazingly well – DH said they were better than boca burgers) on Monday and that dressing was perfect on them!
June 1st, 2012 at 7:35 am
“Amazingly well” bean burgers? I want that recipe! Can you share it with us, Laura? Happy you’re happy with the dressing:)
June 1st, 2012 at 7:53 am
http://allrecipes.com/recipe/homemade-black-bean-veggie-burgers/detail.aspx?event8=1&prop24=SR_Title&e11=veggie%20burgers&e8=Quick%20Search&event10=1
It says it makes 4, but those are big and thick. We liked it better made into 6 thinner burgers. (also, there are 3 of us, so that’s handy!) Read the first few comment/review entries to get some good tips. And make it ahead so the breadcrumb can absorb excess moisture- they hold together better that way.
June 2nd, 2012 at 4:53 pm
Oh, how fabulous is this?! My husband and I are are vegetarian six days of the week. And I’ve been wondering what I can do in place of tacos, because I am not a fan of all the meat replacements a lot of vegetarians use. We’ll be trying this for dinner tomorrow night. Thank you for sharing Liesa!
June 4th, 2012 at 5:19 pm
Thank you Laura! They sound great and I appreciate your tips.
June 4th, 2012 at 5:20 pm
Hope you like them, Marie! Love you, Liesa