This made a fast, easy, fresh from the field dinner for us on Monday this week. Minimal cooking, less than 20 minutes from idea to table, and uses several of this week’s subscription box ingredients. We used flat crispy corn tortillas, but you could also use taco shells, or roll it into soft tortillas for burrito-style. This recipe served two farmers.
Ingredients
- 1 bunch of garlic scapes (or 8-10 scapes)
- 1/2 bag of greens: lettuce mix, Asian Greens, or arugula
- 2-3 green onions
- 1 cup cabbage, finely chopped
- 1 can pinto beans
- 1/2 to 3/4 cup salsa
- 1/2 to 3/4 cup plain yogurt
- 1 cup grated cheese
- 2-3 tablespoons of your favorite cooking oil
- 2-4 taco shells or corn tortillas per person
Directions
Chop garlic scapes into small pieces (1/2 inch or less).
Heat oil in a heavy frying pan, sauté the garlic scapes for 2-3 minutes, then add the canned beans (drain off the liquid first) to the pan, and stir occasionally till heated.
While scapes are cooking, chop the greens finely by piling up several handfuls and chopping vigorously with a large knife till they are small peices. (note: we often don’t both to chop our baby greens at all, but a finer texture in this case helps you pile a lot more of them onto each taco shell….pack ‘em in! The two of us actually used a whole bag of greens for one meal). Chop green onion, including the greens, into small slivers, and grate or finely chop the cabbage. Combine all of these in a bowl, and stir them together with the salsa and yogurt (you can replace part of the yogurt with sour cream to be really decadent).
Layer grated cheese, scapes-and-beans, and the cabbage/ greens/ onions mixture onto the tortillas or taco shells, and serve. Add more salsa, hot sauce, or additional toppings to taste. Could of course be made non-veggie by cooking some ground or thinly sliced meats into the scape and beans mixture.