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Kitchen Notebook

May 05, 2017

Brocco-tacos

30 Mins

Serves 2

 



  • 4-6 Tortillas
  • 1 head Broccoli, florets only, cut into small pieces, 1” or smaller
  • 1/2 Red Onion, sliced
  • 2 cups cooked Pinto Beans 
  • 2 Garlic Cloves, roughly chopped
  • Salsa Verde
  • 4 Tbsp Olive Oil
  • 1 Lime
  • 1 pinch Chile Flakes
  • Salt and Pepper

 

The key to making great vegetarian tacos is to have a showstopper of a vegetable. This charred broccoli is flavored with chile and lime and is positively scrumptious. All you need is one large-ish skillet (I use a lightweight All Clad); you can cook this in three stages. Heat two tablespoons of oil over medium-high heat; add onion and garlic. Sauté until tender, 4 to 5 minutes; put in a bowl. Wipe the skillet clean; add the rest of the oil and turn the heat up to high. Put the broccoli in the pan with the chile flakes and let it cook without moving it, so that it browns nicely on one side. Give it a stir and keep cooking until just tender (I love a bit of crunch). When it’s done, remove from the pan into a bowl, squeeze half the lime over the broccoli and season with salt and pepper. Wipe the pan out one more time and put over medium-low heat. Warm the tortillas in two batches, letting them warm for 30 seconds to a minute on each side. Wrap in a clean dish towel. Bring everything to the table and assemble the tacos as you like with broccoli, pinto beans and salsa verde.

Notes: These tacos are great with a bit of grated cheddar or sour cream to top them off.


30 Mins Broccoli Summer Taco Veg Vegetarian

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30 Mins Broccoli Summer Taco Veg Vegetarian


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