When you have a physician husband, on occasion you have to take care of the kids all day and night by yourself. When I know he’s on call, I don’t expect him to be home and therefore, I try to make sure dinner is ready and the kitchen is clean early on, so I can get the kids showered and get them to go to bed relatively easy (I emphasize the word ‘relatively’). This is, of course, to preserve my sanity by the end of the night! =)
However, there are a few occasions where my husband plans to be home on time, but his case goes longer than expected, keeping him at the hospital as late as 9pm, and sometimes even past 11pm! On those days, things tend to be hectic, and the one thing not prepared is my own dinner. I’m usually so focused on playing with the kids, cleaning the kitchen before I’m too exhausted, and trying to feed, shower and get the kids to bed on time, that I don’t get a chance to eat a bite until much after 8pm. On those days, I’m usually fumbling around my fridge trying to figure out what to eat at the end of the night. But two weeks ago, that ‘fumbling around’ led to this amazing creation I’m posting today – Four Bean, Quinoa, & Veggie Tacos!
That evening, before dinner, the kids and I stopped over at our neighbors house on our walk. My neighbor is very sweet and always tries to send me home with some food. This time, she insisted that I take some plain fresh mixed beans she had just cooked. After the kids went to bed, I pulled out the cooked beans and decided to make a healthy quick salad using what I had in my fridge: leftover white quinoa, fresh bell peppers, herbs, and onions. I also threw in some chopped spinach as greens. I kept the seasoning pretty simple with salt, pepper, and fresh lemon juice using lemons from our yard. I topped it off with avocado and a few drops of my favorite hot sauce, Cholula! I’m usually one for warm meals in the evening, but this salad was delicious, not to mention gorgeous with all the bright vibrant colors! And I couldn’t believe how quickly I threw it together! My husband ended up coming home at 11:30pm that night, starving, and I left a note for him telling him I made a salad in case he’s hungry. Let’s just say there were no leftovers the next day =)
Not having had enough the night before, I had a craving to make more. In the past, I used canned beans for most of my cooking, but my mom has been telling me for months now how easy it is to cook dried beans, especially in a pressure cooker. I went out to Sprouts and bought four different dried beans (kidney, garbanzo, black, & pinto). After soaking them overnight and a few minutes in the pressure cooker, I had myself some freshly cooked mixed beans for my salad! My mom was right (of course)… it was extremely easy and I highly recommend it to anyone who has a pressure cooker or slow cooker!
This time, I used red instead of white quinoa, and with all the beans, veggies, avocado, and hot sauce, the salad had sort of a Mexican taste to it. So, I decided to grill some corn tortilla and make some tacos, using the salad as a filling, topped with avocado and hot sauce. It was delicious! This dish has quickly become one of my favorites – not only very healthy, but also fresh, filling and full of flavor! Aside from cooking the beans and quinoa, this dish is fairly quick to make! I made a wrap using Canasta Uncooked Flour Tortillas (which are absolutely delicious; you can get them at your local Ralphs, Sprouts, on their website, or on amazon) with this filling for my 3 1/2 year old son, without the hot sauce, and he loved it. My husband, who would usually add cheese to a dish like this, didn’t even miss it.