Here’s a lovely local take on tacos that can be made year-round with frozen vegetables out of season, or fresh vegetables when in season. Place everything in a slow cooker and leave it on low all day. Come home to a taco, quesadilla or burrito filling that rocks the house.
Ingredients:
1 package Brinery black bean tempeh
2 Dick’s Pretty Good Garlic cloves garlic, minced – or right now use a big bunch of garlic scapes!!
3-4 whole frozen Tantre Organic Farm tomatoes
1 T frozen Tantre diced jalapeño peppers
2 tsp. chili powder
3 tsp. cumin
1 T. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. chipotle pepper powder
1/4 c. Bragg’s liquid aminos (or low sodium soy sauce work too)
1/2 red onion, diced and a carrot or two, finely diced, I think I used a Sunseed Farm carrots & onion
½ package Locavorious frozen red peppers, diced
salt + pepper to taste
Place filling in some locally made tortillas. Serve with lime wedges, cilantro, maybe some salsa. You’re set. Here it is as a quesadilla with some cilantro I picked up at Argus Farm Stop. Now that’s loco for local.
