Healthy tacos

Today we worked a long day, for here anyway -- we didn't get home until 6pm. Seeing patients nonstop for the first time in our careers is a novel and tiring experience. My housemates were on the verge of going out to dinner when we decided on an impromptu taco party. In this case, many hands make light work, and being limited to what we had in the house made for healthier and more delicious tacos than the norm, I think.

Our tacos were meatless, and I did not miss the meat one bit (more room for other stuff)! Here are some suggestions for getting more punch out of less salt and fat:

• sauté black or pink beans with garlic, half a chopped onion, cumin, paprika, and a dash of white vinegar
• pan roast corn by sautéing in a frying pan until browned, with or without chopped onion
• pan roast a mix of chopped vegetables, such as garlic, onion, zucchini, and green beans, until slightly caramelized but still crunchy (I did not add any water to the pan this time, and cooked for just a few minutes)
• serve with lime slices, cilantro, scallion, and hot sauce

I find that the spices, acid, and roasted flavors add so much more than beef, refried beans, and salt ever do. We also had avocados and a small amount of shredded cheese on hand, for that fat and salt!

Tacos are great for group dining because they have many components to cook, are fun to assemble, and timing doesn't matter (it doesn't matter if the food is served lukewarm). I cooked each component in the same frying pan, one after the next, making for fewer dishes.