We are not big Mexican food fans.  Probably because it is more Tex Mex or California style.  Occasionally we crave a burrito or two or maybe even a Margarita.  Can the second be considered a “food”?  Otherwise, we really never eat it.  That all changed when we went to Sayulita last year.   Not only were the margaritas the best we have ever had but the food was outstanding.

Dinner was always a treat after a long day at the beach which involved merely laying under a palm thatched umbrella, reading, sleeping and sipping rum and cokes.  By the time the sun set and the night was balmy we were ready for a great meal.  Sayulita is not your typical tourist run Mexican city.  It is a small Mexican village noted for their surfing and low-keyed atmosphere and you will only get good home cooked food.    What I loved about the tacos in Sayulita were their simplicity.  The taco stand was a small  store front, that literally rolled up their doors at the end of the day, put some plastic tables out on the dusty curbside and the guys would start grilling.  People would buy a few beers at the grocery next door and line up for dinner.  They grilled simple cuts of beef, pork and chicken which were then piled on top of a corn tortilla.  The sides were pickled onions, a variety of different peppers, salsas and plain shredded cabbage.  No lettuce.  No cheese. No guacamole.  We always started with two tacos each and by the time we left it was usually 5 or more for each of us, we never got enough!

Tonight I created a simple vegetarian style taco using some of what I learned in Sayulita and giving it my own twist.  They were delicious. Spicy but refreshing with the addition of the cabbage slaw with  lime dressing.  I did add cheese,  not sure why, probably habit, but it was still good.  Next time I will try to make them more authentic.

$ 10.03 for 4 servings.  Dinner and lunch for the next day.

Recipe: Black Bean Tacos

2 cans black beans – drained but not rinsed

1 tablespoon olive oil

1 tablespoon cumin powder

2 tablespoons chipotle sauce

1 small cabbage

1/2 small red onion

1 carrot

drizzle olive oil

2 limes – juiced

1/2 bunch of cilantro – roughly chopped

salt & pepper to taste

corn tortillas

grape seed oil

monterrey jack cheese

Heat the olive oil in a saucepan.   Add the beans, cumin and chipotle sauce.  Simmer on low heat, stirring occasionally to prevent sticking.  While the beans are cooking shred the cabbage, carrot and onion.  I used a food processor for this but you can use a hand grater.  Drizzle with olive oil.  Add cilantro and lime juice.  Season with salt and pepper.

Heat a small amount of oil in a frying pan.  Heat the tortillas until warm but not crisp.  Drain on paper towel while cooking other tortillas.

Fill the tortillas with beans, cheese (if using) and the cabbage mixture.

Eat.