·
Essie’s “Turquoise and Caicos” & “Tart Deco"
·
Headbands like these:
 |
| Lime Sorbet Margaritas |
·
Strappy Sandals like these for Chris, or these for me
·
Royal blue, like this bandeau swim top
·
Mint, like this t from Madewell
·
And finally, the most amazing vegan (by accident) tacos below.
So since we’re spending more money on fun, springtime
goodies like those things, we’ve been extra frugal with our meals. But frugal
doesn’t have to mean bland, boring, or junk…it’s spring, which is close to
summer, which means swim suit time. We wanna look good, so healthy is also even
more of a top priority.
Ok fine, we’ve been couponing, and yeah, its fun. And
addicting! We’ve been using e-coupons through Kroger’s Plus card program. Chris
figured it out one day a few weeks ago, and we’ve been doing it ever since.
It’s super easy; all you have to do is register your card online, then you can
upload coupons to your card, and they are automatically redeemed when you scan
your card at the store. Another cool thing is that you can store coupons for
future use. Just this week, I saved
$6.21 on my whole order. And as always, we’ve been keeping up with the regular
weekly sale paper.
Last week, we were making our meal planning Google doc, and
decided we wanted Mexican one night (typical). Well, after looking at our “What
we have” column, we determined we were just going to throw together some of our
favorite Mexican night accouterments that we either already had, or were on
sale (duh).
We had pretty low expectations for this meal, to be honest. No
meat, no fuss, just random stuff. I’m happy to say that this meal is a new
favorite in our house, along with Red Beans & Rice. It’s colorful and
spring-y, healthy, and of course, easy and cheap. It was so good last week that
we HAD to do it again this week (with a few ingredient change-ups).
We have plenty of vegetarian nights, but this meal, come to
find out, is also vegan!
So we’re excited to share our amazing gluten-free,
vegetarian, vegan tacos. We want to continue to play with them and come up with
other variations depending on what produce is in season.
Accidentally Vegan
Tacos
Ingredients:
·
EVOO
·
1 tablespoon Taco Seasoning (leftover from
Mexican Lasagna)
·
Soft Corn tortillas (thanks Thomson)
·
1 can of store-brand Black Beans
·
1 small can of whole-kernel corn
·
1 can Ro-tel diced tomatoes
·
½ yellow onion, chopped
·
1 handful of chopped spinach
The 2nd time, we threw in:
·
3 small red potatoes (chopped)
·
A handful of fresh kale
Preheat oven to 375°.
Start by adding a circle of EVOO to a medium sized skillet.
Turn stove to medium heat. Add the chopped onions, potatoes, and taco
seasoning. Sautee them until they begin to get soft. Next, add the kale and the
thawed, dried spinach. Cook for about 2-3 minutes.
Then, add the drained black
beans, corn, and tomatoes.
Mix well, and turn heat down to low. Simmer and stir
occasionally for 10 minutes
Meanwhile, lightly coat as many tortillas as you’d like with
EVOO. Place them directly on the oven racks so that they are in between grates.
As they bake, they will fall and create taco shells. (Thank you yet again,
Pinterest.) Bake for about 10 minutes or until lightly brown.
Carefully use tongs to take the taco shells out of the oven.
Let them cool for a little while, and then fill the shells with the veggie
mixture.
We ate on our festive plates, our nails were painted, and we
watched some Grey’s. Homemade taco shells seem like kind of a pain, but they
were so much better! Chris enjoyed crushing her taco shells and eating them
like chips and salsa.
I think I love this meal so much because it combines various
flavors and textures in all the right ways. It’s pretty to look at, and yummy
to eat.
The next day, we took the leftover taco fillings and ate
them cold with some tortilla chips we got on sale for 2/$4.00.
No meat, no problem. This meal is more filling that it looks
or sounds, so we were happy and healthy. Yay, Spring!
No comments:
Post a Comment