Wednesday, April 4, 2012

Spring's raw soft tacos

This year, it seems that Louisville transitioned straight from fall into summer, skipping winter and spring entirely. Incredibly, we've had days over 80 degrees since the beginning of March. While this makes for an unusually sweaty and humid spring, it also brings with it the wonderful feelings of summer. The latter has been inspiring my meals for the past week or two, and this week it had me craving fresh cilantro. What better way to satisfy that craving than with fresh, raw tacos? (Disclaimer: the tortilla in this incarnation is not raw, just the filling. I'll try my hand at a raw wrap next time!)

corn tortillas (substitute raw wraps if you'd prefer)
2 red bell peppers, diced
1 yellow onion, diced
1 large tomato, diced
3 cloves garlic, diced
1cup black beans, soaked and rinsed
1 avocado, diced
1/2 cup cilantro, chopped
1 tbs chile powder
2 tsp ancho chile powder
1 tsp coriander

1. In a small bowl, mix spices
2. In a large bowl, mix remaining ingredients
3. Combine and mix well
4. Spoon mixture onto tortilla
5. Top with salsa verde or condiment of your choice
6. Serve!

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