It’s been a while since I’ve cooked an actual dinner. Lately dinner has been served by a waitress or from the microwave in the form of a frozen veggie patty.
This week it was time to put my apron on and get my butt back in the kitchen!
Before I get to the tasty recipe, it’s What I Ate Wednesday, so let’s share eats from the day!
While I didn’t do anything special in place of my usual oatmeal breakfast (it’s too early and I’m too tired to try) I did fancy up my lunchtime salad a bit. I roasted beets!
This salad is refreshing and perfect for work. Greens topped with chickpeas, roasted beets, crumbled feta and fresh lemon juice. My co-workers were starting to complain about my usual balsamic vinegar dressing (they claimed it smelled too pungent) so I’ve started trying lemons. I’m really enjoying the tangy lemon, let’s hope it’s citrus smell doesn’t bother anyone!
I’ve been trying to take advantage of the abundance of fruit in season and pack healthier snacking options. Cherries, strawberries, watermelon and pineapple, oh my. Goes perfectly with Peas & Crayons’ WIAW Sensible Snacking month!
Plus I always need something salty to snack on, this week it’s pretzels.
My lunch all packed up and ready to go to twerk!
As for an actual dinner to cook, the grocery store had corn (10 for $3!) and mushrooms on sale, which sounded like the perfect ingredients for some homemade tacos.
The mushrooms and black beans made these vegetarian tacos hearty while the corn gave just the right hint of sweetness. Rounded out with Chris’ favorite, caramelized onions, these tacos were quite the hit.
Mushroom & Roasted Corn Tacos
- 2 ears of corn
- 2 tbsp butter, divided (I used vegan butter)
- 1 sweet onion, roughly chopped
- 2 cloves garlic, minced
- 12oz of mushrooms
- 15oz can of black beans, drained
- garlic powder
- garlic salt
- avocado, chopped
- shredded cheddar cheese
Preheat oven to 400 degrees.
Shuck both ears of corn. Spread 1 tablespoon of butter on each cob and then sprinkle on salt and garlic powder. Wrap each ear of corn individually in aluminum foil. Bake for 30 minutes at 400 degrees. When cooked, remove from oven, open foil and let cool.
Place a cast iron skillet or sauté pan over medium heat, adding remaining 1 tablespoon of butter and chopped onions. Cook onions for 15 minutes, stirring occasionally, yet allowing to brown. Add garlic and mushrooms and cook for 5 minutes.
Cut corn off cooled cobs and then add corn to mushrooms and onion mixture, along with drained black beans. Add salt, pepper, garlic powder and garlic salt to taste. Let cook for five minutes, stirring occasionally.
Assemble tacos by spooning corn and mushrooms into warm tortillas. Top with salsa, cheese and avocado.
Do you ever get weird looks or comments about your food from co-workers?
Be sure to head on over to Peas and Crayons and see what everyone else is eating!