Don't mind me ~ Ham Pie Sandwiches

06 February 2010

Don't mind me

I'm just making some quinoa-kale tacos.

Quinoa-kale tacos

corn tortillas
olive oil
onion
garlic
jalapeño/other hot pepper
red pepper
quinoa/other grain
kale/other heavy greens
salt, cumin, oregano, maybe some cayenne/etc if you want
cheese of choice

Oh man, these were good.

Soften and slightly toast some corn tortillas over the gas flame. You could also warm them in a pan, or use flour tortillas. It's all good. Just make sure they're still flexible for later taco folding.

For the filling, chop up half a red onion/some other onion and a clove or two of garlic and soften them in olive oil. Add some minced jalapeño and some chopped red pepper, some cumin and a little pinch of oregano. When everything is soft and delicious together, throw in a handful of cooked quinoa, a big handful of shredded kale, a pinch of salt, and a splash of water. Then cover it and let it steam until the quinoa is hot through and the kale is wilted and tender, maybe 3 minutes.

Ok! Now you can make the tacos. Put a few bits of cheese on one side of each tortilla. I like mozzarella, which is totally inauthentic, but then we're making quinoa-kale tacos, so whatev. Any salty white cheese is good; if you have queso blanco, great. Ok. So make a little layer of cheese, a layer of filling, and another little layer of cheese, then fold the taco over. Repeat until you have as many tacos as you want. My tacos were pretty freaking full, so they required some caution but turned out fine.

To finish, stick your tacos in a frying pan/the toaster oven/the actual oven for a few minutes, just until the cheese melts and the tortillas start to get crispy. Since everything is cooked already, this will be pretty quick: pay attention.

Et voila! TACOS.

2 comments:

Choosy Beggar Tina said...

These look fabulously healthy and oh-so flavorful and delicious. Mmmm. I love when something which is usually a guilty indulgence can be re-crafted as guilt free!

eileen said...

Why, thank you! I think I'm going to try them with sticky refried black beans next time, for even more protein kick.