I hope you all had an amazing Passover, it feels like a lifetime ago! We spent the holiday in New Hampshire at the Arlington Hotel Passover Program. It was a wonderful experience filled with new friends, great food and beautiful scenery. I had never been to New Hampshire before and the small towns filled with old barns, antiques and mountainous terrain were a feast for the eyes. It was truly a magical holiday.
What was not truly magical was the number on the scale I saw when I got back! With three (sometimes four!) heavy meals a day and a 24 hour tea-room, Passover programs are not exactly figure friendly. Add matzo to that and you’ve got a recipe for weight gain [see what I did there? ;)].
Even more than the weight though, I just felt heavy and gross from eating so much animal protein. When you have Chateaubriand for dinner one night, rack of veal for the next, and brisket the next, it definitely catches up with you! So I decided to take a little break from all that and go vegetarian – if only for one week. It’s not really sustainable longer because with five little mouths to feed, I definitely need to be able to serve chicken and meat.
Our week of vegetarian fare has almost come to an end. I cooked up some of these amazing refried bean tacos, Moroccan salmon, Asian lettuce cups made from soy beef crumbles, lentil bolognese, spinach spaghetti lasagna and tonight we’re having falafel. I have to admit that all these legume-based recipes are still quite heavy and I can honestly say ready for a good steak! So it’s back to regular programming next week!
In the meantime, these refried bean tacos were definitely our favorite from our vegetarian week, I hope you enjoy them as much as we did!
Refried Bean Tacos
- 2 15oz. cans pinto beans
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 3/4 cup vegetable stock
- 1 package soft corn tortillas
- 1 avocado, peeled and thinly sliced
- 2 plum tomatoes, diced
- 1 head lettuce, thinly sliced
- 8oz shredded cheddar cheese
- 8oz. sour cream
- 1 cup salsa