Tuesday, May 17, 2011

Spencer's 25th Birthday Tacos

Makes 4-6 servings

For Tacos:
2 cups frozen corn, thawed
2 T. olive oil, divided
2 T. lime juice, plus lime wedges for a garnish
3 tsp. salt
2 tsp ground cumin
1/2 tsp. freshly ground black pepper
2 bell peppers, any color, cored and thinly sliced
1 large red onion, sliced
1 and 1/2 tsp paprika
1 can black beans, rinsed and drained
1 cup thinly sliced green cabbage
8-10 corn tortillas (or you could use whole wheat tortillas)

For Salsa:
2 T. olive oil
2 T. fresh lime juice
4 tsp minced fresh jalapeno chili
4 minced cloves of garlic
1/2 tsp. sugar
2 avocados, pitted and cut into small dice
1/2 cup frozen corn kernels, thawed
4 T. minced red onion,
1/4 cup minced fresh cilantro
salt and pepper to taste

In a large bowl, toss together corn, 1 T. olive oil, lime juice, 1 tsp. salt, cumin, 1/4 tsp. black pepper, bell peppers and onion. Spread the mixture on a large baking sheet.

In a second bowl, toss together 1 T. olive oil, paprika, 1/2 tsp. salt and the black beans. Spread this mixture on a second large baking sheet.

Roast vegetables and beans, stirring occasionally and rotating sheet trays halfway through. Cook the beans until they dry out and are just crisp, 20-25 minutes. Bake the vegetables until soft and golden brown, about 40 minutes.

Meanwhile make the salsa in a smaller bowl:
Whisk together 2 T. olive oil, 2 T. fresh lime juice, 4 tsps. minced fresh jalapeno chile, 4 minced cloves of garlic, and 1/2 tsp. sugar. Then gently stir in 2 avocados, pitted and cut into small dice, 1/2 cup frozen corn kernels, thawed, 4 T. minced red onion, 4 T minced fresh cilantro, salt and pepper to taste. Set aside

Wrap tortillas in foil and place in oven for a few minutes to warm, or lightly pan fry each side in oil. Scoop roasted vegetables onto tortillas, top with sliced cabbage, roasted beans and salsa. Garnish with lime wedges