1.Go for a run
2.Research pumpkin recipes
3.Put washing on
4.Buy tableware for Thanksgiving dinner
5.Make handmade Christmas cards
7.Plan dinner with friends this week
8.Write blog posts
9.Write Thanksgiving/Christmas specific to-do-lists
10.Up-date calendar with new plans
Sometimes I feel like I’m swimming in lists! For some reason writing a to-do-list just makes me feel better. Life is hectic, life is complicated but if you can break it all down into a list it doesn’t seem quite as daunting any more.
I’m often described as up tight or highly strong and one way this comes out is my extreme organisation and affinity for lists! I make plans up to two or three months in advance and I’m always thinking of the next big holiday or event. I have this crazy need to always be one step ahead.
That’s where a slow cooker comes in handy. By prepping ingredients the morning, if not even the night before, I give myself that extra head space. I know dinner is halfway to being done. When I turn the slow cooker on as I leave for work there’s nothing more left for me to do but serve it up.
Today both Jon and I were actually at home, but I had so many things that I wanted to get done it was nice to have the slow cooker do all of the hard work for me. Just after lunch I chucked the ingredients for my Slow Cooked Black Bean Tacos into the slow cooker and forgot about it – until the smell started wafting through to my living room that is!
Despite my crazy organised life I decided quite on a whim this evening that Black Bean Tacos were the next recipe I’d post on the blog. Why? Because these are quite possibly the best vegetarian tacos ever that’s why!
I’d love to say this is something we cook quite often. But it’s only been very recently that our supermarket has actually started stocking black beans – shocking I know! Nonetheless, we’ve been cooking a variation of for a while and I knew the warm, smokey spice mix would work really well with the earthy black beans.
Another fab things about using black beans in this recipe is that you don’t need to use meat, or a meat-free mince or other substitute if you’re vegetarian. They provide plenty of protein all or their own and are more than substantial enough to keep you feeling full.
A dollop of sour cream and some sharp, sour jalapenos cuts through the rich black bean taco filling making this one satisfying meal!
- 450g canned black beans (roughly two tins)
- 2 celery sticks
- 1 green pepper
- Bunch of spring onions (scallions)
- 1 tin of tomatoes
- 2 tbsp. tomato pure
- 1 red chilli pepper
- 2 tsp. ground cumin
- 1 tsp. coriander
- 1 tsp. paprika
- 1 tsp. garlic salt
- Taco shells, jalapenos and sour cream to serve.
- Dice the vegetables finely and add to the slow cooker along with the black beans (drained and rinsed), tinned tomatoes and spices.
- Give the contents a good stir and put on a low-medium heat.
- Cover the slow cooker and cook on a low heat for 6-8 hours.
- Serve piping hot in corn taco shells with jalapenos and sour cream.
- It's that easy!