Kasha, Bean & Corn Tacos

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Kasha, Bean & Corn Tacos

1/2 cup whole kasha

1 tablespoon olive oil

1-1/2 cups diced onion

1 cup diced sweet green bell pepper

2 tablespoons chili powder

1 tablespoon minced garlic

1 can (15 to 16 ounces) red kidney, black or pinto beans, drained and

rinsed

1 cup corn kernels

1 teaspoon salt

8 taco shells

 

 

 

 

 

In a large saucepan, over high heat, cook and stir kasha until hot

and slightly toasted, about 2 minutes; remove to a bowl.

 

To skillet add oil; heat until hot; stir in onion and pepper; cook

and stir over medium-high heat until tender,about 5 minutes.

 

Add chili powder and garlic; cook and stir until fragrant, about 1

minute longer.

 

Add reserved kasha and 2 cups boiling water. Simmer,covered, until

kasha is almost tender, about 7 minutes.

 

Stir in beans, corn and salt; cook until kasha is tender, about 3

minutes longer.

 

Spoon into taco shells, dividing evenly. Serve with toppings such as

grated cheese, shredded lettuce, diced tomatoes and sour cream, if

desired.

 

YIELD: 4 portions

Kasha, Bean and Corn Chili: Add 1 can (16 ounces) whole tomatoes in

juice, chopped, and an extra 1/2 cup boiling water with the beans and

corn.

MC Format by Chupa Babi:11.17.05

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