How do you feel about Texmex? Here's my favorite super-simple meal.
I have a square griddle that will easily fit 2 corn tortillas on it. You can use a single skillet instead, but having a griddle lets you do 2 at once. I tolerate corn better than wheat, so I only use corn tortillas, but corn is higher on the glycemic index, so maybe whole wheat would go easier on your body? Also, wheat tortillas are bigger, so you'd need fewer of them.
Note: making them on a griddle, as described, gives you tostadas. If you use wheat tortillas instead, you can skip cooking entirely and have nummy soft tacos instead.
Ingredients: 4 tortillas shredded cheese (I use my grocery store's in-house 4 cheese blend) cooked beans fresh baby spinach avocado (optional)
(I nearly always have a pot of beans on the stove or in the fridge, so I just scoop a few spoonfuls into a bowl and nuke them while the tortillas are toasting. I think black or small red beans taste better than pinto (and have a lower GI number), but go with the variety you like best.)
Making tostadas: Heat the griddle on medium heat. Toast one side of the tortillas on the dry griddle. Flip, sprinkle cheese on each tortilla. Add a good amount of baby spinach. Add a heaping spoonful of (drained) beans on top. Remove to plate.
Top with avocado slices -- if you like avocado and have it available in your area -- fold in half, and eat like tacos.
You can also add stuff like chopped tomato, sauteed onion, sauteed summer squash, various other veggies you have on hand, etc., if you have the brain and energy for it, but the simple version is fine as it is.
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branchandroot
no subject
Date: 2010-11-21 03:23 am (UTC)I have a square griddle that will easily fit 2 corn tortillas on it. You can use a single skillet instead, but having a griddle lets you do 2 at once. I tolerate corn better than wheat, so I only use corn tortillas, but corn is higher on the glycemic index, so maybe whole wheat would go easier on your body? Also, wheat tortillas are bigger, so you'd need fewer of them.
Note: making them on a griddle, as described, gives you tostadas. If you use wheat tortillas instead, you can skip cooking entirely and have nummy soft tacos instead.
Ingredients:
4 tortillas
shredded cheese (I use my grocery store's in-house 4 cheese blend)
cooked beans
fresh baby spinach
avocado (optional)
(I nearly always have a pot of beans on the stove or in the fridge, so I just scoop a few spoonfuls into a bowl and nuke them while the tortillas are toasting. I think black or small red beans taste better than pinto (and have a lower GI number), but go with the variety you like best.)
Making tostadas:
Heat the griddle on medium heat.
Toast one side of the tortillas on the dry griddle.
Flip, sprinkle cheese on each tortilla.
Add a good amount of baby spinach.
Add a heaping spoonful of (drained) beans on top.
Remove to plate.
Top with avocado slices -- if you like avocado and have it available in your area -- fold in half, and eat like tacos.
You can also add stuff like chopped tomato, sauteed onion, sauteed summer squash, various other veggies you have on hand, etc., if you have the brain and energy for it, but the simple version is fine as it is.