Another Recipe from Raunya
I thought ya'll might enjoy this, let me know if you try it out.
Okay so there is no meat in this but it is good. Not good for something healthy but actually good. The most complicated thing about his recipe is chopping the veggies. Now my busy woman/parent/person tip is to plan your menu for the week out over the weekend, when you are not pressed for time. If I have a new recipe/dish I want to try out I check my pantry, and make sure anything I need that I do not already have is on my grocery list. There is nothing more frustrating than to start cooking/prepping and realize that you don't have marjoram or ginger or in this case cumin. I plan my menu on Saturday (sometimes a few weeks in advance). I do my shopping on Saturday mornings. On Sunday I prep while I am getting dinner started before church. I chop a few onions, celery, and bell pepper and put them in baggies, based on how I want to use them. I love fresh ingredients however you can purchase chopped veggies in the frozen food section and most stores. Picksweet seasoning blend comes in handy in a pinch. In a week that we have these tacos we will usually have another meal that includes black beans or squash.
1 tablespoon of minced garlic
1 yellow squash
½ a small onion, sliced
½ cup of julienne carrots
1 cup of bagged broccoli slaw
½ cup of chopped (needs to be fresh) broccoli
½ cup of cooked black beans (canned is okay)
2 tablespoons of taco seasoning
12 Corn Tortillas (I prefer yellow)
1 roasted Jalapeño pepper (optional)
1 cup of Crema Mexicana or sour cream
1/3 cup of salsa
In a large skillet, coat the bottom with olive oil, and heat over medium heat. Add garlic and onions and sauté for a few minutes. Add in all the other vegetables and black beans, and taco seasoning. Mix well and cover for 5 minutes.
In a separate skillet, cover bottom with olive oil and on medium/high heat, warm the corn tortillas on both sides until they become soft and slightly golden.
In a mixing bowl mix the cream and the salsa, if you include the jalapeño put in all in a blender for a few seconds.
Fill each tortilla with the veggie mixture, top with feta, and cream sauce. Enjoy!