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Maybe some of the below ideas spark your tastebuds:
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Black beans are simmered with onion, garlic, cumin, chipotle chile powder, cayenne, green chiles, and vegetable broth until thick and deeply seasoned, then topped with fresh cilantro and crumbled Cotija. These smoky, spicy beans are an essential side for any taco spread, adding hearty substance to the SoCal-style feast.
Basmati rice simmered with dried cranberries in chicken broth, then folded with toasted almonds and fresh parsley. A festive, jeweled side dish that bridges traditions and ties together any blended holiday menu.
There’s nothing quite like a perfectly crisp, gooey grilled cheese to hit the spot!
Leftovers just got a glow-up. Val and Sophie take that Set-it-and-forget-it Pot Roast and turn it into taco night with a smoky, spiced-up beef filling piled into charred tortillas with all the fixings. Ten minutes, zero guilt about eating the same thing twice.
