FLOATING TACO BOWLS WITH CREAMY LIME DRESSING

 FLOATING TACO BOWLS WITH CREAMY LIME DRESSING

TACOS:

·         2 cans kidney beans, drained and rinsed

·         1/2 cup chopped onion

·         3 cloves garlic, finely minced or 1 teaspoon garlic powder

·         6-ounce can tomato paste

·         15-ounce can tomato sauce

·         3 cups chicken broth

·         1/2 cup long grain, basmati, or jasmine white rice

·         15-ounce can black or pinto beans, rinsed and drained

·         3/4 tablespoon chili powder

·         2 teaspoon ground cumin

·         1 teaspoon salt

·         1/2 teaspoon paprika, smoked or sweet

·         1/2 teaspoon dried oregano

·         1/4 teaspoon black pepper

 

 

 

CREAMY LIME DRESSING:

·         1 cup buttermilk

·         1/2 cup mayonnaise

·         4 ounces cream cheese, light or regular, softened to room temperature

·         1/4 cup fresh cilantro, more or less to taste

·         2 tablespoons fresh lime juice

·         1 teaspoon salt

·         1/2 teaspoon onion powder

·         1/2 teaspoon garlic powder

·         Pinch of black pepper

TOPPINGS:

·         Tortilla chips, lightly crushed

·         Shredded cheese

·         Chopped or shredded lettuce

·         Sliced olives

·         Sliced or chopped avocados

INSTRUCTIONS

1.      Stovetop Directions: In a large pot, electric skillet, or saucepan set over medium heat, cook the onion in olive oil. Add a bit of water, turn the heat to medium low and cover pot with lid to let onions steam and soften the rest of the way. Remove lid and ad garlic with a pinch of salt and pepper.

2.      Add the tomato paste, tomato sauce, chicken broth, rice, kidney and black beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes until the rice is tender. Stir often and moderate heat to prevent sticking.

3.      Slow Cooker Directions: brown the onion and garlic the same as in step #1 above. Transfer the mixture to a 5-quart or larger slow cooker. Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine.

4.      Cover and cook on low for 4-5 hours or on high for 2-3 hours.

5.      For the dressing, combine all the ingredients together in a blender and process until smooth. Make ahead if possible to let flavors meld.

6.      Serve the taco mixture over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).

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