Taco saturday?

Okay, so I start this food blog right? And then I make all sorts of amazing dishes, and the presentation is amazing, but do I post them? Nope. I do, however, decide to post on a night when the fridge is bare (I have to go to Chinatown on Monday to restock our larder) and BOOM! vegetarian taco night!
I'm excited though, as I have all the staple ingredients to make tacos on the fly. You can do it too!

Here's how:

1. 1 can of pinto beans, rinsed and drained
2. 1 can of "Mexican style* stewed tomatoes
3. 2 jalapenos, sliced into thin straws and halved
4. one quarter to half an onion
5. 3 mushrooms, thinly sliced
6. Chile powder to taste
7. one clove garlic
8. 1 tbsp garlic powder
9. tortilla, corn or flour (I use corn)
10. Butter (butter is for pan frying the tortillas)
11. chile oil and canola oil
    

Drain the cans and set aside. Combine all sliced vegetables, including garlic, in a deep pan with a small amount of chile oil and one tbsp canola oil. heat burner to medium high-or- 7 and saute the veggies, slowly add half of the dry spices, cover and let simmer and steam for three minutes. uncover and add the stewed tomatoes, saute for another two minutes, add the pinto beans and the remaining spices. At this point you may add more oil if you believe it is warranted. turn burner to low-or- 2.

For added flavor and crunch fry up a few tortillas in butter and season with your favorite seasoning, cut into quarters and serve as chips on the side.

Pics of my more lavish cooking endeavors coming soon!

Enjoy! And happy cooking!

~Kelcey