Getting back into a healthy routine is hard, and I often find myself craving foods I normally go fine without. It is important to recognize the pattern of your cravings, where they started from, and what actions/smells/tastes triggered them. For example, a one serving glass of wine at the end of the day suddenly makes me crave the decadence of my aunts ricotta cake which I happily
OK enough about me, time for a recipe.
Pinto Bean and Red Potato Tacos
Easily adaptable for carnivores and pescatarians
1 red bell pepper, julienned
1/2 cup frozen corn
1 onion, chopped
1 clove garlic, minced
1 can Pinto Beans
5-7 small red potatoes
1 Bag TJ's instant brown rice (aka lifesaver)
1/2 tsp smoked paprika
1/2 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon
1/2 tsp Cayenne pepper (or more)
1/2 packet Stevia
Pre-heat oven to 375 degrees
Rinse beans, chop potatoes, onion, red pepper, corn and garlic and place in a mixing bowl along with a drizzle of oil. Add the rest of the spices tossing well.
Place mixture on aluminum foil lined+greased baking sheet and roast for 30-35 minutes. Toss the mixture every ten minutes or so to prevent burning.
In the last 10 minutes of cooking chop cilantro, slice avocado, and cut limes into wedges. Finally, cook your brown rice according to the microwavable directions. Seriously, if there is a Trader Joe's in your area you MUST pick up a box of these. It is a quick and delicious addition to any meal! Mix brown rice with cilantro, salt, and lime juice to taste!
Assemble tacos according to your liking! I layered my taco mixture over rice and used homemade tortilla chips as an edible spoon. Best way to eat Mexican food!!
The best part of this recipe is that it is EASILY adaptable to different diets! Just use the same spice mixture on chicken breasts or fish and cook in a skillet until done! I love the idea of having a customizable taco party where people can choose their protein as well as their toppings!