Mushroom-leek Tacos

Or, how to throw together a healthy dinner for 2 in under 20 minutes.
  1. Slice one leek into rings.
    You could also use 1/2 onion if you don't have leeks on hand.
  2. Roughly chop 1/4 pound mushrooms.
    I like oyster mushrooms. They're tender, have great flavor, and are very affordable. Regular white button mushrooms will work too, though.
  3. Heat 1 tablespoon extra virgin olive oil in a large frying pan over medium-high heat.
  4. Add the leeks and mushrooms to the pan. Add some chopped garlic if you have some laying around.
  5. Add a few dashes each of cumin and chili powder, a pinch of salt, and a few grinds of black pepper.
    Note: this combination of spices is what comes in those little packets of "taco seasoning."
  6. Cook until they begin to brown, stirring occasionally, 3-4 minutes.
  7. While they cook, drain and rinse a can of pinto (or black) beans and heat them up in a little pot with some water and a pinch of salt over medium heat.
  8. Toast a few tortillas over an open flame, if you have a gas stove (otherwise use a dry frying pan).
    We usually eat 2 per person. The flame imparts a delicious smoky flavor to the tortillas.
  9. Optionally, gather some condiments.
    I threw together some mango-avocado salsa and a little bowl of yogurt instead of sour cream.
  10. Serve it all up, with a simple salad tossed with lemon juice and olive oil.
  11. Graciously accept moans of pleasure and praise of your dinner-making skills.
    Let him do the dishes.