A blog by ordinary people about living an extraordinary life

Salad tacos

I would like to thank Amy Corveleyn for sharing this recipe.  She and her husband Coby are now partaking in another vegetarian only month this month.  This recipe is from Vegetarian Times, we gave it a try last night (and of course I added my own spin on the recipe).

Salad Burritos:
2-4 wheat wraps/tortillas
1 avocado
2T of green salsa (Trader Joe’s or Whole Foods has it)
1 can of black beans
1 clove garlic minced
half cup frozen corn
canola or olive oil spray
1 bag fresh spinach

1. Spray a pan and put the beans, garlic, and corn in there. You can also add tomato, salsa, cumin or chili powder. Cook that until it is hot, on a medium heat.
2. Once cooked, mash the beans with a potato masher. Now you have instant refried beans.
3. While you are doing the beans, boil water in a tea kettle. Place the spinach in a colander in the sink. Once water boils, pour it over the spinach in the colander. Spinach is now steamed and ready to go.
4. Mash the avocado and mix in the green salsa. If you like more in the avocado like cumin or spices go for it.
5. Take one wrap, layer cooked spinach, refried beans and then the avocado. Wrap it up!

Mexican Fiesta, make your dinner colorful

What I love about this type of recipe is that you can throw in any ingredients you have, and make it your own.  I added sliced red and green peppers for some bite, as well as some sauted onions.  Also, in place of the frozen corn, since I had fresh corn on the cob, I prepared some Corn a la Toro.  For those of you who have not had the corn at Toro in Boston, first, you need to go there to have it, and then you need to recreate it at home, it is that good.  So, here is my recreated version.

Corn a la Toro (modified version)


4 cobs of corn, pealed and shucked

1/4 cup of butter, softened

1 teaspoon of course sea salt

chili powder (I used chipotle powder that I purchased from Gryffon Ridge,

What you need to do:

Boil the corn as you normally would

In a bowl, combine the butter, salt and chili powder (You can use as little or as much powder as you want, depending on your desired kick.  I used a small amount of the chipotle powder since it has a nice afterburn, and I am still getting used to the amounts to use in my recipes).  Using a small whisk or fork, combine the butter, salt and powder.

Break the boiled cobs in half.  Slather your corn on the cob with the chili butter.

Trust me, it is a recipe worth perfecting.  Grilling the corn is also a great option.


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This entry was posted on October 12, 2011 by in Peter Waterman's posts.
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