Once again, I’m presenting a two-fer tonight.
Vegan MoFo has been fun, but it’s actually made me eat a little worse in an attempt to present interesting eats this month. In an effort to clean things up a bit, I’m going to do a week of eating based on Dr. Joel Fuhrman‘s Eat to Live starting tomorrow. So tonight, I wanted to finish off some not-so-healthy leftovers. The contenders: incredibly greasy (and delicious) fajita vegetables, half a can of black bean chili, and flour tortillas. The solution:
Fajitas! Wait, no, Quick and Easy Vegan Tacos! I mixed the rest of the salsa and some Chipotle Tabasco into them, too.
These could easily be made healthy by using a whole-wheat tortilla (Whole Foods makes my favorite kind), plain black or other beans, and veggies you saute yourself in a small amount of olive oil or vegetable broth. Defrosted frozen vegetables work well, too. There are also lots of fat-free refried beans on the market that are vegetarian, though the sodium count can be high. You can mimic them by lightly blending a can of beans and adding your favorite spices, such as cumin and cayenne. Guacamole would be a tasty addition, and I would have thrown in some nutritional yeast if I’d been thinking straight.
I hope your weekend was fabulous!