VEGETARIAN FRIED TACOS
Vegetarian tacos are great. As much as I love meat, sometimes it's nice to mix a bunch of mexican vegetables together and just make something that lets the southwest taste shine, without needing to rely on a meat to bind the dish together. These things are awesome. This is a decidedly tex-mex variation on the taco, but that's ok. It's yummy.
beans:
1/2 can black beans
1/2 can red kidney beans
1/4 chopped jalapeno
3-4 diced grape tomatoes
1/6 small can of corn
cook the beans first, beating them up with a spoon until they're soft and getting warm. add in the rest of the ingredients and cook for a few minutes until the beans are cooked and moderately broken down.
topping:
chopped baby bellas
coarse chopped garlic
chopped red onion
julienne spinach (if you missed that bit, it's where you roll them into a tube and slice them, getting long thin strips. you want to de-stem these)
a tiny bit of chopped jalapeno or poblano pepper
olive oil
heat up the oil and cook the garlic, onion, and bellas first. add the spinach after about 2-3 minutes as the mushrooms begin to turn opaque and lightly wilt, for about a minute. You'll want fairly equal portions to this, the topping is to your own taste.
assembly:
toss tortilla in a small amount of frying olive oil. wait 1 minute. flip. add a small sprinkle of pepper jack and cheddar to the tortilla. add bean mixture, then mushroom mixture above it. add more cheese. Fold over. wait 30 seconds. flip. wait 30 seconds. serve, or put on a pizza stone for about 2 minutes a side for better crispiness.
This wants fresh slices of avocado, a small sprinking of field greens, some more chopped tomatoes. Picante would be cool as well, and you can garnish with a bit of sour cream.