a big claim

Sometimes it's hard to tell a story; here, on this blog, usually because it boils down to "Danielle and Daniel hang out and make delicious food," and while I enjoy that story, I feel like I've told it many times.

So let's begin somewhere else: taco night. Taco night has always been one of my favorite nights, and aside from ordering tacos at local chains, I haven't had one in a long time. Becca and I talked about it once, I seem to remember, but it never came to fruition. I thought about just having one myself, but taco nights are not really a solo activity.

Dear reader, I actually wanted to be telling you about pumpkin gnocchi right now, but alas and alack, the supermarket was out of pumpkin puree (and I really didn't want to go through the effort of pureeing my own pumpkin). There we were, in the supermarket, trying to figure out what to do for a delicious dinner.

We finally wound up in the Mexican food section, deciding on tacos, and gathered our ingredients. Later, in the kitchen, Daniel asked if I wanted to take pictures, "in case you want to blog about it." I didn't think I would be here telling you about tacos. I mean, they're just tacos, right? Wrong. In this case. The filling for these tacos surpassed my wildest expectations, as well as - I know this is a big claim - any previous taco nights.

Seriously. It was that good. Because we made a huge batch, a second taco night needed to be arranged. Immediately. (It's tomorrow. What a good birth-week!)

Daniel's Amazing Taco Filling

1 package veggie "beef" crumbles
1 can refried black beans
1 bell pepper
1/2 white onion
about 1/2 can chipotle peppers
a couple cloves of garlic

First, chop up the bell pepper, onion, and garlic. You'll want fairly small pieces so that they incorporate into the filling. You can chop the chipotle peppers now, too, but you'll want to throw in some of their juices once you start mixing everything together.

Next, pour some oil into a pot that will be able to contain all the ingredients. Start by browning the "beef" crumbles slightly, then add the onion and the bell pepper. When the onion and bell pepper are almost done, add in the chipotle peppers and the garlic. After a minute or two, add in the refried beans. Cook until hot.

Now all you have to do is grab your other taco condiments (we used salsa, guacamole, and both regular and vegan cheese) and you're ready to make your tacos! Yum.


  1. That picture quite accurately summarizes our differing approaches to filling and eating these tacos. Look at how refined Danielle's taco looks, whereas I am just scooping things into a shell haphazardly.

    I made a mess. A DELICIOUS MESS.

  2. Meanwhile, I cram a third of a taco into my face. Different strokes, and all.

    (That's what she said?)

  3. Jer and I have taco nights a lot! We also make vegan "cheese" with nutrional yeast that Daniel might be interested in!

  4. Awesome! You should totally let him (or me, I guess, and I can get it to him) about it!