Every weekend we do our grocery run so by the end of the week we’re running low on ingredients. This was one of those recipes that I threw together with whatever I had laying around.
I need to disclose something: when I cook, I really don’t measure anything. I only use measuring units when I bake, but for cooking I just go by taste and feel. This makes it difficult when I try to give someone a recipe or tell them how I made the dish. The best way I can describe it is don’t stress, taste everything, and cook like a free spirit.
In a bowl pour in spelt flour. Add a drizzle of olive oil and a couple pinches of salt. Work the oil through the flour so that there are little bits throughout. Add lukewarm water and mix with a wooden spoon. Gradually add water until it forms a ball. It shouldn’t be very sticky so, if necessary, add some flour. Take small portions of dough and roll into ball. Flour a surface and rolling pin and roll out balls into the size of tortilla you like. It shouldn’t be paper thin and it shouldn’t be dry. If the tortilla is sticky dust it with flour. Heat dry skillet to medium-hot. Place tortilla on hot skillet. You will see little bubbles appear in the tortilla. Once the new bubbles stop forming flip the tortilla and cook on the other side for 1-2 minutes. When you take the tortilla off, bend it in half in the shape of your taco while it is still warm.
You can really make any kind of veggie mix you want. I worked with what I already had and that was a fresh zucchini from the garden. Chopped into easily edible pieces and cooked in a dry skillet on medium-high heat. Zucchini and squash have a lot of water in them so they don’t stick to the pan if you’re using a non-stick pan. Once it was cooked slightly (so that it wasn’t mushy) I added salt and shredded kale, turned off the heat and covered the pan. This warmed and wilted the kale just slightly.
I used pinto beans out of the can. Definitely, the healthier way to go would be to soak dry beans overnight and then cook them yourself. However, this was a quick, last minute decision meal. One can of beans, I added some leftover buckwheat, a light drizzle of pumpkin seed oil, a squeeze of fresh lime, and then I chopped a small onion clove of garlic and added those raw. If you don’t like raw onion and garlic you can always sauté it.
Here’s how I make salsa: about 5 tomatoes, 2 limes, 1 hot pepper, cilantro, onion, garlic, salt to taste. However that tastes best to you is what kind of ratio you should use. You could also make a guacamole and top your tacos with that.
Notice that I didn’t use any cheese? This was mainly because I didn’t have any at home, but it’s a good thing. Cheese is fatty and it isn’t a healthy fat. Some cheeses are better than others, but for losing weight and building muscle it’s best to avoid cheese. Non-fat greek yogurt is a great substitute for sour cream if you wanted a dollop of that on your tacos.