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black beans

Lentil, Roasted Butternut Squash and Black Bean Tacos

Mar 1, 2016 · Leave a Comment

If you are looking to add more plant based meals into your diet, these Lentil, Roasted Butternut Squash and Black Bean Tacos are the way to go. Just omit the bacon!

Lentils Butternut Squash and Black Beans Tacos
Lentils Butternut Squash and Black Beans Tacos

Who doesn’t love a good taco. In recent years tacos have become all the rage here in Calgary, maybe even Canada, as taquerias, pop ups and restaurants featuring tacos keep popping up everywhere.

Tacos come in all shapes and sizes to satisfy any appetite. But have you ever wondered where tacos come from? I certainly have and so I decided to find out.

The origin of tacos is more or less unknown and potentially dates back to the 18th century and the silver mines in Mexico. According to Katy June Friesen, a historian writer at the Smithsonian, in those Mexican sliver mines the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. The first references to the taco in any sort of archive or dictionary didn’t come about until the end of the 19th century. And one of the first types of tacos described is called a miner’s tacos.

Childhood memories of tacos for me involved using an Old El Paso Taco Kit. While these taco kits are still available for those who prefer to keep it simple, more adventurous palates delve into beef tongue, lamb neck and octopus tacos available right here in Calgary.

Having had my fair share of meat tacos, we are changing it up and making an almost vegetarian variation.

PRO TIPS

  • Omit the bacon and sour cream crema if you are looking for a vegan variation
  • If you use the bacon, cook the beans in the bacon fat for extra flavour
  • Canned lentils are a quick and easy alternative to cooking your lentils

 

 

Dinner, Food For One, Vegetarian black beans, butternut squash, cilantro, cooking with lentils, Lentil, lentil recipes, lentil tacos, lentils, Roasted Butternut Squash and Black Bean Tacos, tacos, vegetarian tacos

Vegetarian Black Bean Chili

Feb 20, 2014 · Leave a Comment

This is the perfect recipe for Throwback Thursday. In the 90’s I used to make this Vegetarian Black Bean Chili all the time. It was my favourite chili to eat back in those days, well that and my Mom’s 4 bean chili. Then I met husband (fussy) and our chili nights became variations of meat chili. Now I have no issue with meat chili as there are many ways to make a chili and I love to experiment. But every once and a while there is a smell or memory that comes up and reminds me about this simple but tasty Vegetarian or I guess you could call it Vegan Chili from my younger years.

I love how versatile chili is. Eat it with corn muffins, on a pizza or top a baked potato with a spoonful of chili. Occasionally I pick up some smallish round whole wheat buns, scoop out the insides and serve my chili in a bread bowl. You could even clean out a pepper or half of a zucchini, spoon some chili in and bake it until the pepper or zucchini is just tender but still holding their shape. Chili in Scoops or in a Quesadilla is fun for the kids.

My kids have never tried my vegetarian chili so I decided to tone down the spice so they don’t burn their little mouths. Since I love spice I needed to find a way to add it back in, so I made a quick, fresh jicama and jalapeno salsa as a Chili topper adding both heat and texture.

Things to remember…you can add anything into chili. If you don’t have black beans use kidney beans, red or white, or pinto beans. Omit Ancho Chili powder if you can’t find it. Add mushrooms, leeks, shallots, celery root, or yam to change up the flavour. Or try adding in some cooked quinoa.

Top with your favourite fixings or with a quick jicama and jalapeno salsa (recipe below).

 

 

 

Camping, Dinner, Food For One, Game Day, Kid Friendly, Lunch, Simple, Vegetarian black beans, fresh salsa, jicama, quick slaw, vegan, vegetarian chili

Enchilada Baked Pasta

Oct 2, 2011 · Leave a Comment

Came across this quick, easy and kid friendly recipe today and since I had some leftover roasted chicken that needed to be used up I decided to give it a go. My kids love tacos and noodles so how could they not like this dish?! Well in the end it was the beans they didn’t love but at least they can pick them out.
Place bowls of fixins on the table and allow everyone to add what they like. Ideas are green onions, chopped cilantro, chopped peppers, chopped tomatoes, salsa and sour cream. Guacamole would be delicious also.

Chicken, Dinner, Kid Friendly, Pasta black beans, chopped cilantro, diced tomatoes, kraft tex mex shredded cheese, leftover cooked chicken, pasta shells, taco seasoning mix

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Food and lifestyle blogger since 2006. A wahm who writes about events, wine, family adventures, recipes and eating out in Calgary, Alberta and beyond.

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