New Beginnings

I have added the information for the crowdfunding campaign for the Green Butterfly! Please pass this along and contribute if you can - there are perks! So nice to hear the birds singing and see the temperatures above freezing, but those of us living in the Midwest know this may only be a brief reprieve and not the true end of winter weather. It is a nice preview and reminds us that no matter how cold and dark it may be, there is light and warmth coming.
Tonight we will be making my favorite black bean tacos. These have become a staple meal since I began my vegetarian journey. My son loves them! When time is tight, or its just been a long day, this is a quick easy version which is very satisfying:

1 can organic black beans (or # needed for you family)
1 can organic tomatoes with green chilis (or # needed for your family)
fresh cilantro
fresh garlic
small onion
virgin olive oil
low fat cheese - shredded - we usually use colby - buy in block and shred yourself
shredded romaine lettuce
non fat plain yogurt
whole wheat soft taco shells

chop onion and garlic and saute' in about 2 ts of olive oil. Add the black beans and tomatoes and simmer til heated through, stirring occassionally. Use kitchen shears to snip cilantro into the mixture and stir in and allow to heat through again. Spoon into whole wheat soft shells with lettuce, cheese and plain yogurt. If desired, you can also add some avocado slices (we're allergic to that, unfortunately)
This will be a mildly spicey dish - you can add red pepper flakes to increase the heat if desired.


Trust me, no one will miss the meat or the grease!
Enjoy the day -
Christine