Last week I shared breakfast for my meal of the week, so this week I am presenting a dinner. We actually ate this dinner last week, but I am feeling motivated to show this taco meal after last evening's episode of Top Chef. On the show the guest judge, Chef Rick Bayless, challenged everyone to make upscale tacos. Several of the contestants were not happy about it, one whined loudly saying that Mexican food is not gourmet. I'm not claiming that my tacos are upscale or gourmet, I'm just saying that tacos can be made with anything, so to me the challenge was really not a stretch.
shitake mushrooms that had been lightly coated with olive oil and very simply seasoned with salt and pepper. In the same roasting pan, I added two slices of tofu that I liberally coated with some homemade salsa de chile ancho. It didn't take long to roast in a hot oven of about 400 degrees F. I stirred the vegetables and flipped the tofu after about 5 to 10 minutes, then they cooked only a short time more.
refried black beans, lime wedges and two different habanero salsas. We sprinkled everything with lime juice and each taco we made had a different combination of the ingredients.
Summary of Meal:
protein: black beans, tofu, and corn tortillas
whole grain: corn tortillas
fruits/vegetables: onion, mushroom, asparagus, chiles, limes
fats/sugars: minor use of olive oil