I just moved (with a giant butternut squash in tow) from the west end of Toronto to the east end.
It’s quite the change of pace to switch from living at a busy (read: loud) intersection (Bloor and Ossington) to a quiet, tree-lined street in Leslieville – but it’s a welcome one.
My favourite part by far is the deck off my third-floor, loft-style bedroom. It’s such a quiet, peaceful spot, surrounded by trees, chirping birds and occasionally, an adorable family of baby raccoons (they ate all my herbs, but I couldn’t stay mad at them).
They are yummy no matter where you eat them, but if you have a deck, that’s my recommendation.
Sprouted corn tortillas (I used Food for Life)
1 cup dried black beans, soaked overnight (you can use a can in a pinch)
1 red pepper
Siracha hot sauce
Juice of one lime
1 cup button mushrooms
1 clove garlic, chopped
1 tsp onion powder
1 tsp garlic powder
Salt, to taste
Pico de Gallo (I bought this from Mad Mexican at the farmers’ market)
Broccoli sprouts (optional – I got these from Kind Organics at the farmers’ market)
In a pot, bring 3 cups of water to boil and add one cup of pre-soaked black beans. They will need to cook for about 45 minutes. (Skip this step if using canned beans).
Cut your red pepper in half. Roast half of it with some olive oil and salt.
Make guacamole: Mash avocados with juice of half a lime, a clove of chopped garlic, onion powder (to taste) and salt.
In a medium pan, heat olive oil on medium heat. Cook the other half of the red pepper with the mushrooms. Turn heat down to low.
When black beans are done cooking, mash them with garlic powder, onion powder, hot sauce (to preference) salt and the roasted red pepper.
Assemble your tacos: Heat the corn tortillas, spread a layer of black bean mixture as a base. Top with cooked red peppers and mushrooms. Spoon on guacamole and pico de gallo. Garnish with sprouts, if desired.
Enjoy in the sunshine!
-Katharine Watts, associate web editor