Anyone else a massive Mexican food fan? My husband and I love our tacos, fajitas, nachos… you name it!
This year, I have decided to really take my health seriously. Since having a baby last year September, I am on a mission to commit to the FIT! So, according to my blood type, (AB-) animal products don’t really agree with me. Back in 2012, I was vegan for a month, as a challenge that myself and a friend decided to take on. While I wasn’t the most successful vegan (I ate meat once or twice a week), I really enjoyed the experience and the health benefits were amazing. I lost weight, felt great and my hereditary high cholesterol came down to normal levels. In just ONE month.
I’ve decided to set myself a more reasonable challenge, as a mom and wife to a meat-lover… to be a weekday vegetarian. #Donotjudge! Anything is better than nothing – haha! I recently saw a Ted Talk about this type of lifestyle and I thought it sounded really interesting and attainable. My reasons are mostly health driven, as well as financial – the cost of meat is ridiculous and I feel that we should all do our part to reduce our meat consumption.
To be honest, I really love meat, cheeses and dairy, so hence my decision to cut down and stick to a vegetarian lifestyle during the week. It definitely takes a bit more thought initially, while getting used to the change, but I believe it’s totally worth it! One day, I may take the plunge and go fully vegan/vegetarian, but for now I am trying this out and trying to make it part of my lifestyle.
This recipe is super simple, delicious, colourful and overall, just an absolute winner. Plus – who doesn’t love colourful mexican food?!?!Add some chilli or extra spicy vibes, as you like. Invite some friends over and make it a Mexican fiesta! Also, if you are vegan, skip the cheese and sour cream and you’re sorted!
- 1tbsp Olive Oil
- Sliced red pepper
- 1 can Black Beans
- 1 tsp Chipotle Spice (as desired)
- 1 tsp Braai Spice / Meat spice
- 2 cloves garlic
- 2 x Corn cobs (slice corn off the cob)
- Grated cheese
- Flour tortillas – I make my own, recipe here
- 1 diced tomato
- diced cucumber
- 1 diced red onion
- Salt & pepper
- Sour Cream / Greek Yoghurt
- Avocado for guacamole
In a pan, heat olive oil. Add sliced red pepper to the pan and cook until softened.
Drain can of black beans and add to pan with garlic and spices. Stir to coat everything in the spices. Remove from heat and add corn and coriander.
In a pan lay 1 tortilla down, add a layer of the black bean filling, sprinkle with cheese and top with another tortilla. Flip once browned on the bottom, allow cheese to melt and remove once the other side has browned.
Remove from pan and cut into triangles.
Mix diced tomato, cucumber, red onion, corn off the cob, coriander, salt and pepper to taste together in a bowl
Serve with sour cream ( I substitute with greek yoghurt, I always have in my fridge!) and guacamole
This is a delicious meatless meal. You won’t even miss the meat and it’s packed full of wholesome goodness.
If you try this out, be sure to tag me on Instagram.