A Great Meal for Dinner, Brunch, and Lunch!

I got an email from a good friend with a link to a recipe that I’ve been dying to try. At first, I didn’t think there was going to be any connection to my CSA share, but when I got home from the grocery store, my husband let me know that there were two onions in the crate. So it’s a rather paltry relationship, but, there you go!

As I may have mentioned once (or twenty) times, it has been too darn hot for me lately, but this meal seemed like the perfect light summer treat: Mango and Black Bean Tacos, yum.

the finished product

These turned out delicious, more tropical tasting than Mexican, but totally delicious none the less! As indicated by the title, they were also delicious for lunch the next day. But how did they work for breakfast? Well, really the sauce was the only part we used for breakfast. When I tasted the tacos, I thought the sauce would be tasty on French toast. I made a loaf of white bread in the bread maker and, in the morning, made some seriously good French toast.

One slice was all either my husband or I could eat…so hearty!


Tonight’s Recipes

Mango and Black Bean Tacos

Adapted from Pinch of Yum 

Serves 4

2/3 cup sour cream

1/2 cup coconut milk

1 tablespoon sugar

2 mangos, peeled and cubed

1/4 cup chopped fresh cilantro

juice from 1 lime

1 hot pepper, seeded and chopped {I am a spice wimp and used a Fresno pepper, which is about as hot as a jalapeño…use whatever pepper you want to get the heat you prefer!}

20 oz black beans (about a can and a half), drained and rinsed

1 tablespoon olive oil

1 small white onion, chopped

corn tortillas

First, heat olive oil over medium high heat in a skillet. Add the black beans, pepper, and all but 1 tablespoon of the chopped onion. Gently saute until the peppers and onions have softened (about 5-7 minutes).

Meanwhile, mix together the remaining 1 tablespoon of onion, the mangoes, cilantro, and lime juice in a medium bowl and set aside.

In a small bowl, whisk together the sour cream, coconut milk, and sugar.

To assemble the tacos, heat the corn tortillas, top with about 1/4 cup each of the bean mixture and the mango mixture and drizzle about 2 tablespoons of the sauce over the top.

Coconut and Rum French Toast

My own original recipe

Serves 4

4 thick slices of dense bread (challah or French bread would both be quite good)

4 eggs

1/3 cup milk

1 teaspoon vanilla extract

2 tablespoons dark rum

1 tablespoon cinnamon

1 teaspoon fresh grated nutmeg

Coconut milk & Sour cream sauce from tacos

maple syrup

In a pie plate or square casserole dish, whisk together the eggs and milk until well blended. Add the vanilla, rum, cinnamon, and nutmeg and whisk until combined.

Soak each piece of bread for about 15 seconds per side and place onto a griddle or frying pan. Cook each side until golden brown.

Man, I love this griddle!

Top with the coconut milk sauce and plenty of maple syrup.

Berries or bananas would also taste great on this French toast.  Ooo, or pineapples…pretend it’s a piña colada!

Enjoy pretending you are in the Caribbean…shouldn’t be too hard in this weather!



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