Ingredients with Measurements:
- 1 cup cooked soybeans
- 1 cup corn kernels
- 1 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 taco shells
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the cooked soybeans and corn kernels to the skillet and cook for 3-4 minutes, stirring occasionally.
3. Add the cumin powder, chili powder, garlic powder, salt, and pepper to the skillet and stir to combine.
4. Cook for an additional 2-3 minutes, until the spices are fragrant and the soybeans and corn are heated through.
5. Remove the skillet from the heat and set aside.
6. Warm the taco shells according to package instructions.
7. To assemble the tacos, spoon the soybean and corn mixture into each taco shell.
8. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and chopped cilantro.
9. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 13g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 380mg
- Total carbohydrates: 33g
- Dietary fiber: 7g
- Sugars: 4g
- Protein: 14g
Substitutions for ingredients:
- You can use canned soybeans and corn instead of cooking them from scratch.
- You can use any type of shredded cheese you prefer.
- You can use flour tortillas instead of taco shells.
Variations:
- Add diced avocado or guacamole to the tacos.
- Use black beans instead of soybeans.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure to cook the soybeans and corn until they are heated through and slightly browned for extra flavor.
- Warm the taco shells in the oven or on the stovetop for a few minutes before assembling the tacos for a crispy texture.
Storage instructions:
- Store any leftover soybean and corn mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soybean and corn mixture in a skillet over medium heat until heated through.
Presentation ideas:
- Arrange the tacos on a platter and garnish with lime wedges and chopped cilantro.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve the tacos with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice and black beans
Troubleshooting advice:
- If the soybean and corn mixture is too dry, add a splash of water or vegetable broth to the skillet while cooking.
Food safety advice:
- Make sure to cook the soybeans and corn to a safe internal temperature of 165°F.
Food history:
- Tacos originated in Mexico and have been a popular street food for centuries.
Flavor profiles:
- The soybean and corn mixture is savory and slightly spicy, while the toppings add freshness and crunch.
Serving suggestions:
- Serve the tacos with a cold beer or a margarita for a refreshing drink pairing.
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Region: Mexican