Recipes: 'The Family Dinner'
Gary’s T-Night Tacos
Peel the cucumbers.
Squeeze the limes.
Chop the cilantro.
Put the toppings in little bowls.
For the Tacos:
2 medium onions, coarsely grated
2 15-ounce cans of black beans, lightly drained (or 4 1/2 cups home-cooked beans)
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon tamari soy sauce
2 tablespoons maple syrup
12 corn tortillas
For the Toppings:
1 1/2 cups shredded cheddar
1 cup sour cream or Greek yogurt
Cucumber salsa (recipe below)
TO MAKE 12 TACOS:
Heat a large nonstick pan over medium-high heat and drizzle the bottom with canola oil. Sauté the onions until they start to soften, then add the beans, spices, tamari, and maple syrup. Reduce the heat to medium low and let everything gently cook for 10 minutes.
Meanwhile, wrap the tortillas in foil and warm for 10 minutes in a 250-degree oven.
Serve the tortillas with bowls of beans and toppings on the side.
Cucumber Garlic Salsa
1 medium cucumber
3 garlic cloves
1/4 cup fresh lime juice, divided
pinch of sea salt
1/2 cup chopped cilantro
TO MAKE 1 CUP
Peel the cucumber, cut into cubes, and place cubes in blender.
Add the peeled garlic cloves, half the lime juice, and a pinch of salt.
Place the top on the blender and use short pulses to blend, adding only enough additional lime juice to liquefy.
Add the cilantro, stirring it in with a wooden spoon.
Recipes from “The Family Dinner” by Laurie David. Copyright 2010 by Hybrid Nation. Used by arrangement with Grand Central Publishing. All rights reserved.
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