I love being home.
I’ve always been really, really close with my parents and growing up, was one of those weird kids that actually enjoyed hanging out with them on a Friday night. I guess it also doesn’t hurt that my mom is an amazing cook (remember this?) and every time I come home, I get to eat all the delicious mom-food to my heart’s content.
Here’s what I also love about being home: shopping at Urban Outfitters, watching Private Practice in the bath and reading an entire book on the back porch while my mom hands me radishes sprinkled with sea salt and a cold glass of chardonnay.
I’m not leaving and you can’t make me.
But back to the tacos! This is what mom made last night and it was SO fabulous that I had to blog about it this morning.
The whole wheat tortillas are filled with a yummy vegetable blend and baked black beans, then topped with spicy sour cream and cheese. Mom said the original recipe came from Oprah’s Magazine a while back. All I know is that I can’t wait to get back to California and make it again!
The most unique thing about these tacos is that the black beans are baked so they get all crunchy and delicious.
**I interrupt this regularly scheduled blog post right now to give you all a sidenote and shameless self promotion! Mom wanted everyone to know that the black beans she used in the tacos were mine! Make them now.**
And we’re back.
Guys, it’s in your best interest to make these tacos soon. They really are the perfect summer dish and filling without being overly heavy. And the chipotle sour cream gives them the perfect kick.
You wanna know what’s even better than these tacos though? The chewy chocolate cookies mom made for dessert.
Did I mention I’m not leaving?
Vegetable Soft Tacos with Chipotle Sour Cream
Adapted from Oprah
2 cups corn (fresh or frozen)
2 limes, juiced
2 tsp cumin
1 1/2 tsp paprika
2 tsp salt
2 T olive oil
2 red bell peppers, sliced thin
1 red onion, sliced thin
1 can (15 oz) black beans, drained and rinsed (or make your own!)
1 green cabbage, sliced thin
1 bunch fresh cilantro, minced
1 T white vinegar
1 1/2 tsp sugar
3 radishes, sliced thin
1 cup sour cream
2 canned chilies in adobo sauce, seeded and diced + 2 tsp of the adobo sauce
1/2 cup shredded monterey jack cheese
whole wheat tortillas
Preheat oven to 425.
Toss together corn, 1 tbsp of the olive oil, lime juice, 1 tsp salt, cumin, bell peppers and onion in a large bowl then spread out on half a baking sheet.
In another large bowl, toss together the remaining tbsp of olive oil, paprika, 1 tsp salt and black beans. Spread on the other half of the baking sheet.
Bake for 20-25 minutes, tossing occasionally, until beans are crispy and veggies are cooked.
While that’s going, combine the cabbage, cilantro, vinegar, sugar, diced avocado, radishes and a pinch of salt. Set aside.
In a small bowl, mix together the sour cream, chipotle peppers and adobo sauce.
When veggies/beans are done, fill tortillas with them then layer on cabbage mixture and a drizzle of sour cream. Sprinkle with cheese.