by Jenna Garcia
This is the second segment of our “All Hail the Mighty Tomato” series, focusing on healthy, tasty recipes using farm-fresh tomatoes. Tomatoes are going out of season, so eat ‘em while you can! If you missed last week’s post, I shared my recipe for Tomato Quinoa Salad with Basil Vinaigrette. Check it out!
This week’s recipe is for Pico de Gallo (fresh salsa) and Black Bean Tacos. Pico de gallo literally means “beak of rooster” and is a fresh salsa used in Mexican dishes such as a tacos and fajitas. Served with tortilla chips, this salsa also makes a delicious snack or appetizer. I made mine (pictured below) with organic heirloom tomatoes. The yellow, red and greenish tomatoes, along with the red onion, make for a beautiful rainbow-colored salsa jam-packed with flavor. For a complete meal, try the Black Bean Tacos recipe topped with Pico de Gallo. These crispy tacos are somewhere between soft-shell and hard-shell, are easy to make and perfectly combine the rich black beans with the bright, flavorful salsa.
Both recipes are dairy-free and vegan (woot, woot)! The taco recipe can easily be adapted for gluten-free folks by using corn tortillas instead of the corn-wheat tortillas I used. Remember to use the freshest vine-ripened tomatoes for the most flavorful results. Bon appétit!
Pico de Gallo
- 4-5 medium tomatoes, diced
- ¼ medium red onion, diced
- 1 clove garlic, minced
- ½ jalapeño, seeds removed, diced
- ⅓ bunch cilantro, chopped finely
- ⅛ teaspoon ground cumin
- 1 lime, juiced
- Salt and pepper to taste
- Add all ingredients in a bowl, stir to combine. (Do not stir until all ingredients are added.)
- Add salt and pepper to taste. For spicier flavor, you can add more diced jalapeños. The spiciest part of the jalapeño are the seeds and membrane, but use caution if you choose to add as some peppers may be hotter than others. It’s best to add a small amount, taste, and add more if desired.
Black Bean Tacos
Serves 4 (makes 8 tacos)
- 2 15-oz cans of black beans
- 2 cloves garlic, smashed
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- 8 taco-sized tortillas*
- Olive oil for frying
- 2 cups shredded cabbage
- 1 carrot, grated
- Pico de gallo (see recipe above)
* I used corn/wheat mix tortillas. If using corn tortillas, you may not want to fry tortillas for as long, as they may become brittle.
- Combine black beans (with liquid), garlic cloves, cumin and 2 tablespoons of olive oil in a saucepan and heat on medium heat. If not already salted, add salt to taste. Cook for about 15 minutes until beans are tender and flavorful.
- While beans are cooking, heat up frying pan over medium heat. Add a small amount of olive oil and spread evenly on the pan. Add tortillas one at a time and heat for about a minute on each side or until lightly golden. Remove the tortillas to paper towel and dab to remove excess oil. After cool enough to touch, carefully fold tortilla in half to mold into taco shape.
- To construct tacos: add a spoonful of black beans to bottom of pre-shaped tortillas and top with shredded cabbage, carrots and pico de gallo. Serve warm.
Did you know that we LOVE tomatoes? Last week, we shared a recipe video for Gazpacho! Check it out and enjoy!
Share your favorite tomato recipes or thoughts on our recipes on our Facebook page!
I love cooking - I really do. But sometimes, I need something low-key. Something I can throw together quickly, that’s hearty but still tastes amazing…
I love a good pasta primavera - especially one that features seasonal veggies. Pasta is great because you can turn it into a quick dinner on weeknights or dress it up a bit for more special occasions…
Today’s recipe is extra special. Not only is this pizza seriously the best plant-based pizza you’re likely to taste, the recipe also came from a very special person. Kevin “Kev” Escher is the super-supportive…
Looking for something fun, but simple, to make for dessert for Easter? Do you love coconut? Enjoy desserts that are rich, but not too sweet? Then this is the perfect dessert for you!
This pesto is so rich, nutty and complex, you would never guess that it isn’t the traditionally parmesan-filled stuff!
Today’s recipe is a special one: Russian Borscht (pronounced “borsh”). For those of you who are unfamiliar with Borscht, you are in for a treat!
Folks, it is December already. Whew, that came quick! This, of course, is the time of year for baking (and eating) lots of wonderful goodies, including Christmas cookies!
I love loading up on sides at Thanksgiving. I mean, who doesn’t enjoy stuffing, mashed potatoes, gravy, roasted veggies, rolls, and more?
These Holiday Roasted Veggies are the perfect side dish for all your festive dinner parties in the weeks to come, starting with Thanksgiving!
Today’s soup is an ode to autumn. Honestly, is there anything more comforting on a cool night than a hearty bowl of homemade soup?
As we approach a new school year it’s time to start thinking about packing lunches again. Packing a meal for the children that we love and care for takes time and thought…
I recently became the proud new owner of a Vitamix, and I can say without exaggerating that it has been a life changer! One of the biggest differences it has made…
I grew up participating in the beautiful festivities of the Hawaiian Luau. Whether I was visiting the Island of Oahu with my family and attending a luau or whether we were having one of own…
After the spiralizer hit the shelves, it didn’t take long for people to go out and buy one of their very own! For some people, it was a delicious no-noodle zucchini pesto...