Taco Taco Taco

Recipe: Corn and Black Bean Tacos

I have to be honest. I really had no inspiration for this recipe. No good memories to share, or interesting topics to write about. I've been running around like a chicken lately (and eating chicken), so I threw this dish together because it was healthy, cheap, and pretty tasty.

Wait a month before you make this recipe and use fresh corn. I caved and used frozen (yuck!), but I was really craving tacos and corn tacos especially. Whatever. I can't be a winner every time.

So eat and enjoy my friends. This was a throwaway post, but definitely not a throwaway recipe.

Corn and Black Bean Tacos

For the Sauce:

1 large jalapeño

4 fresh tomatillos, husk removed

Juice of 3 limes

2 TBS cilantro, minced

1 TBS hot sauce of choice

Salt and pepper to taste

1. Preheat oven to 400. Place jalapeño and tomatillos on a sheet pan and roast for 15 to twenty minutes or until soft. Place jalapeño in a small bowl and cover with plastic wrap. Let sit for 10 minutes. Remove skin and seeds from jalapeño.

2. Place tomatillos, jalapeño, cilantro, lime juice, and hot sauce in food processor or blender. Blend at a high speed until sauce is smooth. Season with a little salt and pepper. 

For the filling:

1 cup black beans

1/2 onion, small diced

1 large clove garlic, minced

1 cup frozen corn, thawed or preferably 1 cob of fresh corn, in husk

1 large tomato, diced

1 avocado, sliced before serving

Corn or flour tortillas, as many as you want!

1. Place black beans in a large pot with onion and garlic. Fill pot with water, or until there is 2 inches of water above the beans. Cook over medium heat until beans are tender, about 1 hour.

2. Roast corn in same oven or if using fresh on the grill. For fresh corn roast in husk until soft about 20 - 30 minutes. If using frozen about 10 - 15 minutes.

3. Mix together the cooked black beans, corn, tomato, and tomatillo dressing. Serve hot with warm tortillas. Garnish with fresh avocado slices and cilantro leaves. Enjoy with a nice cold margarita and some crunchy tortilla chips.

Brunch Should Not Just Be Limited to the Time Between Breakfast and Lunch

Recipe: Spinach, Tomato, Corn and Ricotta Omelette

Around here, brunch is everyone's favorite meal. Walk outside your door on a Saturday or Sunday morning around 10 or 11 o'clock and you'll see dozens of people hoofing it down the street on their way to their favorite brunch spot. My favorites include (but are not limited to) Uncommon Ground, for their exceptionally spicy chilaquiles, Takashi, for their ramen noodles and to see my old boss, and Bakin' and Eggs who has a Bacon Flight and I'm guilty of ordering it. What I love most about going out to brunch, besides the endless coffee refills, are those perfect brunch staples: omelets and breakfast potatoes. Everyone has their favorites, some people crave a mile high stack of pancakes to soak up their Saturday nights, some people go for the heathy and bland oatmeal option, while others like a perfectly scrambled egg, but for me I like that soft mixture of eggs, vegetables and cheese folded together like a little breakfast present and given to me with a crunchy and salty breakfast potato on the side. (Speaking of breakfast potatoes check out Frasca. They make a great hash, that is loaded with cream and parmesean. It's not for the weak of heart, but go for it if you're up for the challenge.)

But, brunch food doesn't have to be eaten only in the haze that is Sunday morning. I like to eat it at any time of the day. The omelette is my go-to meal when I've eaten all the leftovers and I don't feel like cooking much. All you need is a few eggs, some vegetable ends, and a potato to have the makings of a delicious and easy dinner.

The omelette is a tricky dish to master. I still find myself starting out to make an omelette and ending up with more of a veggie scramble but it all goes to the same place, right? So, don't worry if you screw up your first (or your hundredth) try.

Even though it's March, the fresh ingredients in this dish make me yearn for summer. If you're feeling adventurous try making the ricotta yourself. I wasn't at the time and I find store bought ricotta to be just as nice.

Spinach, Tomato, Corn and Ricotta Omelette


2 eggs
A splash of milk
2 TBS frozen corn, defrosted
2 TBS red onion, diced
2 TBS tomatoes, diced
1 large handful spinach
2 TBS ricotta
1 TBS butter
Salt and pepper to taste

1.  Heat 2 TBS of canola or olive oil in a skillet. Add red onions and sweat on medium low heat for 3 to 4 minutes. Add tomatoes and corn and cook a few minutes longer, until the tomatoes have softened. Remove from heat and reserve.

2. Heat rest of oil in a clean saute pan. Wilt spinach in pan and mix with corn, tomato, and onion mixture. Season with a little salt and pepper.

3. Whisk eggs, milk, and salt and pepper together until whites are fully blended with the whites. Heat butter in a non stick pan and add eggs all at once. Briskly jolt the pan back and forth over the flame, as if you were sauteing something, until the eggs have covered the entire size of the pan. Cook until eggs have set and remove from heat. Do not be afraid to undercook the eggs. An omelette should be nice and moist. Once the eggs have set, remove pan from heat and fold omelette on to a plate. Top with corn mixture and crumble a little bit of ricotta over the top. Enjoy with a simple salad of mixed greens or a nice crunchy piece of bread and butter.