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!