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!
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