Eating vegetarian normally cuts your options short when you are thinking about dinner. This quick meal is both satisfying (who doesn't like Mexican?) and healthy (chock full of protein and good fats). It's also prepared in a New York minute so you have more time to focus on E! News. Time is precious my friends.
- Black Bean Soup can (Goya)
- 1/4 onion, chopped
- 1/4 green pepper, chopped
- 2 garlic cloves, mashed and minced
- Dry oregano
- 1 bay leaf
- Big pinch of sugar
- 1tsp white vinegar
- 2 small corn tortillas
- 1/4 cup of plain greek yogurt (this will be your sour cream- so so good and packed with protein)
- Four avocado slices
First, cook the beans. Since I am recommending a pre-made soup (has to be Goya!), use the ingredients listed above to improve the taste and make it as homemade as possible.
Heat 1 tbsp of EVOO in a saucepan. Once hot, add the garlic, onion and green peppers, stirring occasionally. Cook until fragrant and then add two shakes of dry oregano, 1 bay leaf, and simmer in medium low heat for 10 mins. Add the sugar (I would say like a teaspoon) and the white vinegar. Stir and turn the stove top off. Set aside.
In a big frying pan, add a tbsp of vegetable oil (or any oil that doesn't have a strong flavor). When hot, add both corn tortillas and flip until both sides are somewhat toasted and hard. The more oil you add to the pan, the crispier it'll be. So it's your call.
Assemble dish. Place tortillas. Add a dollop on greek yogurt to both, salsa, big spoonful of the black bean soup, and top off with avocado slices and cilantro. I didn't put cheese on mine but if you want to, go right ahead.
Enjoy and catch up on TomKat's divorce (or 360 Anderson Cooper, I don't judge).
Have a great week my friends!