Not too long ago, Kid 2 sent me his first text from his fathers mobile. I read it in trembling mumma anticipation, what did it say? ‘Bum’. Yup, that’s what it said. Ahh the eloquence of 6 year old boys.
That event has no bearing whatsoever on this recipe post. Unless you can connect the poor trampled heart of a mum, to the cooking of two different batches of bean taco mix because the little
twerps darlings can’t handle any chilli. Cant handle the heat? Then get out of the kitchen lads, hang about, it’s only me in here anyway…
Anytime I ask Kid 1 what he would like for dinner, tacos is the standard reply. Believe me, finding a meal that everyone will eat in this house can be a
nightmare challenge. It’s a great sharing meal where we get to sit down together and share our deepest thoughts. (Past topics have included who would win in a battle between a giant man eating crocodile versus an anaconda, the various ways to break wind and why rolling your brother in a doona and sitting on him isn’t such a great idea.)
It’s not really difficult, just split the mixture into two before adding the requisite spices. (Mild for the kids and spicy for the grown ups.) I love to ‘cheat’ and use Herbies Mexican spice blend (this is not an advertisement I assure you, I just love them!) There is also a quick ‘make your own spice blend’ in the recipe below.
VEGETARIAN TACO’S FOR GROWN-UPS AND KIDLETS
2 tbl rice bran or olive oil
1 large onion, diced
1 small red pepper, diced
1 medium zuchinni, diced
300g mushrooms, diced
2 tins 420g red kidney beans, rinsed and drained
1 ear of corn, kernels cut off (or 1 cup frozen corn)
1 tin chopped tomatoes
1/2 tsp dried oregano
1/2 tsp cumin
1 tbl Herbies Mexican spices blend or make your own by combining: 1/2 tsp red chilli powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt
1 lime or lemon
2 tbl chopped fresh coriander
Taco shells, gluten free. (The Yak and Cheergerm can down 4-5 each of these bad boys, the kids 2 to 3 each) cook to packet instructions just before serving.
Grated cheese (as much as you like)
1 diced tomato
1/2 shredded lettuce
Sauté onions and red peppers in oil until translucent in medium saucepan.
Add zucchini, cook for 2-3 minutes
Add mushrooms, cook 2-3 minutes
Add beans and corn. Combine then remove about 1/3 to just under half of the mixture and place in smaller saucepan.
Add oregano and cumin to the smaller saucepan cook for 2 mins, then add 1/3 of the tinned tomato and add 1/2 cup water.
In the big pot, add the spicy spices, cook 2 mins, add remaining tinned tomato and 3/4 cup water.
Cook both sauces over low to medium heat until they have reduced and thickened, about 20 mins.
Heat the taco shells in the oven according to packet instructions.
Add a generous squeeze of lime or lemon juice to both pots just before serving.
Stir the coriander through the ‘grown-up’ version and the kidlet version if you so fancy (my kids won’t eat fresh coriander….)
Serve with taco shells, tomatoes, grated cheese and shredded lettuce.
We usually have some leftovers for the next day. Yum.
A Cheergerm recipe
In our house there is a division as to whether the cheese goes into the taco shell before the bean mix or last, after the bean mix. Anyone with an ounce of common sense knows it’s last. Right?
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