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Hometown Foodie – Tacos With A Twist
#foodie-all – by Ellen Britt.
Hey y’all, I know it’s not Tuesday (you know, the whole Taco Tuesday thing!) but Friday is good enough, because today I had a real craving for tacos. Of course I made them with my easy homemade plant based taco meat, or you can use one of the many excellent plant based “beef” crumbles on the market.
Now except for the taco meat, tortillas and salsa, every other ingredient is always up for grabs, because I just use what I have on hand.
I took a look in my fridge and I had a container of leftover red kidney beans, some sauteed mushrooms and some fresh collards.
So here’s what I did. I had my taco meat already made up, so I placed a bowl of it in my microwave and heated it up. Then I sliced up my ripe avocado and set up all of my ingredients.
I like to heat up my flour tortillas in a hot cast iron pan. When they were warm, I piled on some of the plant based meat, then added avocado slices and spooned on mushrooms, red kidney beans, salsa and a sprinkling of red pepper flakes.
But here’s the twist…before I piled on all of the ingredients, I took a large raw collard leaf and cut it in half, then lined my flour tortilla with it. Collards are full of minerals and iron and are so good for you. They add a nice crunch and coolness to the taco as well.
Such a great tasting, nutritious and easy meal! Kids and adults love it equally well. Let’s eat y’all…!