I haven’t had time to write in a long time. I have been creating/revamping dozens of lessons since my district has not purchased curriculum that meets the Common Core Standards. So, that is my excuse, and I’m sorry!
The positive thing that has come out of being so darn busy is that I have also had very little time to cook. This means that I have had to get creative with some quick and easy recipes because I can only eat so much roasted salmon and broccoli. One of our new all-time favorites is roasted portabella mushroom and black bean tacos. These are super easy and will satisfy even the most devoted carnivore because of the savory, hearty mushrooms. Topped with quick-broiled peppers and onions and a delicious lime sour cream, these tacos will soon be a go-to meal for a busy weeknight.
I start by dicing the veggies and tossing them on separate baking pans with olive oil and spices. I roast the mushrooms for just 10 minutes before tossing them with the black beans and adding the pan back to the oven on the middle rack. Then, I turn the oven to broil and put the peppers and onions on the top rack. They all cook together for about 5-10 more minutes while I mix up the lime sour cream topping and char some tortillas over the gas flame.
The first time, we added guacamole, but it totally wasn’t necessary. We do always add Tapatio for extra spice, though. This chili-lime corn makes an excellent side dish, but since they are already vegetarian, we sometimes we skip the vegetable side and just eat tacos. Dozens of delicious, veggie tacos!
|ROASTED PORTABELLA MUSHROOM and BLACK BEAN TACOS
2 portabella mushrooms, cleaned and diced into ½-inch pieces
flour or corn tortillas (these are great charred over the open flame of your stove)