How is your summer going so far? It's busy around here but at the same time, things have certainly quieted down a bit. The days are longer and we can go about it at a more leisurely pace without the usual school-year obligations. We've been taking advantage of the good weather (before the mosquitos come out in force) to grill and eat outdoors, and to take day trips (we recently took a drive out to Brooklyn just for ice cream sundaes). Everything takes on a more energetic vibe in the summer.
While my son's at camp in the mornings, I have time to tinker in the kitchen - making muffins, churning ice cream, baking cookies, and prepping easy dinners. On the weekends, we're still enjoying things like cinnamon rolls and Dutch baby pancakes for breakfast. It's a time for easy favorites and I find myself a little less focused on experiments when it comes to baking during the summer. But it's always lovely to pop in here and I thought I'd say hello and drop off this little recipe for spicy black beans for the next time you're having taco night.
A few years ago, we started having occasional taco nights (it's never on a Tuesday though) and they are always fun! It must be the combination of hands-on eating, the colorful food, and the variety or customization, that make it a great family meal. There may be a bit of prep to get all the fixings on the table but I like to take advantage of some store-bought ingredients like rotisserie chicken and pre-shredded cabbage to make an easier time of it. We vary the main protein - in the instance pictured here, we were having chicken and I also seared some fish (because fish tacos may be the favorite for my husband and me) - and we usually have the basic lineup of toppings like avocado, salsa, and cheese. Incidentally, I love hummus as a base for soft tacos.
I often just pop open a can of black beans for taco night but sometimes I take an extra step and make this easy dish of spicy black beans. Onions, garlic, jalapeño pepper, and some spices are cooked down with canned black beans and a little water. It only takes about 15-20 minutes to make and you have a great dish of spicy black beans for your next taco night or the next time you're having Mexican food at home. I like how the beans soften after cooking and you have all the added flavor with a little spice. It's something I also like to eat all on its own or to dish into my grain bowls for weeknight meals.
This post reminds me it's time for a taco night soon. It's a great casual and fun meal for the summer when you're not out there grilling and chilling.
A few years ago, we started having occasional taco nights (it's never on a Tuesday though) and they are always fun! It must be the combination of hands-on eating, the colorful food, and the variety or customization, that make it a great family meal. There may be a bit of prep to get all the fixings on the table but I like to take advantage of some store-bought ingredients like rotisserie chicken and pre-shredded cabbage to make an easier time of it. We vary the main protein - in the instance pictured here, we were having chicken and I also seared some fish (because fish tacos may be the favorite for my husband and me) - and we usually have the basic lineup of toppings like avocado, salsa, and cheese. Incidentally, I love hummus as a base for soft tacos.
