Wednesday, September 22, 2010

What's For Dinner: (Naked) Tacos

The one downfall of following a recipe is that it typically makes a lot more than two servings -- even when I half the ingredients. Case in point the chorizo sandwiches I featured earlier in the week -- even after making three sandwiches there was plenty of chorizo sausage left over. I decided a good way to use it up would be to have a taco night. I opted to eat a deconstructed taco -- and made up a plate with some jasmine rice, black beans, chorizo, baby arugula, salsa, shredded mozzarella cheese, and a dollop of guacamole. D made up some tacos with some shells we had leftover from a previous taco night, and filled them with refried beans, black beans, chorizo, and all the fixings.

(Naked) Tacos
When we do taco night, I typically gather all the ingredients together, cook what needs to be cooked, set everything on the kitchen table, and then ring the virtual dinner bell. Following is a list of the ingredients I use for our tacos; if you opt to make rice, you could season it with a teaspoon or two of taco seasoning before cooking -- I opted to make it plain since I have plans to use up the leftovers later this week.

jasmine rice (I cooked up the rice in my rice cooker; 1 cup rice to 2 cups water)
chorizo sausage and black beans (reheated in the microwave)
black beans (warmed on the stovetop)
organic baby arugula
Greek yogurt
shredded mozzarella cheese (or cheese of your choice)

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