One of the things I miss most about California is the Mexican food. With the snowstorm approaching, I headed to the store to stock up on groceries and decided on a nostalgic treat. These veggie soft tacos turned out better than anything I've had in NY yet, and we even adapted the recipe for breakfast tacos the next morning (recipes below).
Veggie Soft Tacos
Corn tortillas
Cotija cheese
1-2 cans pinto beans (I like Eden Organics because their cans are BPA-free)
1 t. chili powder
1 t. cumin
Salsa (I like Muir Glen Organics' Medium Salsa)
Avocado, sliced
Cilantro, chopped
Olive oil & butter
Grate as much cotija as you'll need (about 2 T. per taco).
Heat olive oil & butter in a large skillet over medium-high heat, and add the chili powder and ground cumin. Cook the spices until fragrant, about 30 seconds, then stir in the beans. Mix and cook until heated through. Remove from heat.
Heat 2 tortillas (or as many as you can fit) in a dry skillet on medium-high. Cook until slightly toasted. Flip the tortillas and sprinkle 1 T. of cotija on each. When the cheese on the tortillas has melted, spoon 1-2 T. of salsa on top of each.
Once salsa is barely heated through, remove tortillas from the pan and top with beans, remaining 1 T. cotija, avocado, and cilantro.
Corn tortillas
Cotija cheese
Pastured, cage-free eggs
Salsa
Avocado, sliced
Cilantro, chopped
Olive oil & butter
Grate as much cotija as you'll need (about 2 T. per taco). Gently whisk eggs (2 per person) together in a bowl.
Place two pans on the stove. In one pan, heat a mixture of olive oil & butter (about 1 T. each) over medium heat. Add the egg mixture to this pan. When the edges of the egg mixture are slightly set, gently scramble them once. Keep an eye on the eggs and continue to gently scramble as necessary.
In the other pan, add 2 (or as many as you can fit) corn tortillas. Cook until slightly toasted. Flip the tortillas and place 1 T. of cotija on each. When the cheese on the tortillas has melted, spoon 1-2 T. of salsa on top of each.
Once salsa is barely heated through, remove tortillas from the pan and top with eggs, remaining 1 T. cotija, avocado, and cilantro.
Breakfast Soft Tacos
Corn tortillas
Cotija cheese
Pastured, cage-free eggs
Salsa
Avocado, sliced
Cilantro, chopped
Olive oil & butter
Grate as much cotija as you'll need (about 2 T. per taco). Gently whisk eggs (2 per person) together in a bowl.
Place two pans on the stove. In one pan, heat a mixture of olive oil & butter (about 1 T. each) over medium heat. Add the egg mixture to this pan. When the edges of the egg mixture are slightly set, gently scramble them once. Keep an eye on the eggs and continue to gently scramble as necessary.
In the other pan, add 2 (or as many as you can fit) corn tortillas. Cook until slightly toasted. Flip the tortillas and place 1 T. of cotija on each. When the cheese on the tortillas has melted, spoon 1-2 T. of salsa on top of each.
Once salsa is barely heated through, remove tortillas from the pan and top with eggs, remaining 1 T. cotija, avocado, and cilantro.
Hungry for more?
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