Dinner Plate #36

 

In a total rebellion against the pantry utilization quest (and in recognition that I need oven weather to make much real progress there), I indulged in something special: vegan charro beans, some Mexican "rice" I made from Banza chickpea rice, spicy potato tacos (recipe from Kitchen at Hoskins, veganized with non-dairy ingredients and using flour tortillas instead of corn), and some sliced avocado.

I wanted tacos. I wanted tacos in the way that wasn't a passing mood, but rather, a relentless demand from somewhere. And inexplicably,  I wanted potato tacos, even though I haven't ever had potato tacos. I presumed they'd be like the potato burritos my younger brother always ordered from a local Mexican-style fast food place near where we grew up, and I had never inclined toward a potato taco/burrito. But sometimes, you have to listen to what your body is telling you. Was I low on potassium? Who knows.

But if I was going to have potato tacos, I was going to need to boost the protein a bit, because tortillas, potatoes, and rice do not a satisfying meal make. (I mean, I'd love it--I am very much into starchy foods--but it wouldn't feel good the way a more balanced meal does. Adulthood sometimes means arguing with your inner toddler.) But I knew I would want rice. So the solution was chickpea "rice." (When you can't win the arguments with your inner toddler, you use tricks instead, like "rice" made from beans.)

Of course, Banza has discontinued my previous standby, the tomato chipotle "rice," leaving me to come up with my own recipe on my own. It turned out so well though! I will probably tweak a few things (it needed more onion, among other things), but I would undoubtedly make that again in my aversion-to-obvious-proteins moods.

And Siete's vegan charro beans long ago became a reliable staple, so I knew I'd enjoy them; no surprises there. They helped boost the protein, too.

The avocado was beautiful. I couldn't ask for a better avocado, really.

The tacos were amazing. I don't have a nonstick skillet with a lid large enough for the potatoes, so I used my stainless steel covered skillet and the potatoes got a bit stuck in spots but they were still good. What took this from good to amazing was that creamy sauce with pico de gallo, though. The balance of everything was just perfect.

But then again, I don't think I ever met a homemade taco I didn't adore. So...