Serious Eats: Recipes

Meat Lite: Pinto and Pork Tacos

[Photograph: Joy Manning]

Almost every week when I do my grocery shopping at Whole Foods, I marvel at how little I spent. I guess that's because I'm constantly hearing people complain about the prices at "Whole Paycheck," as it is dubbed. I believe the secret to my savings is recipes like this. I start with a big, inexpensive cut of meat and stretch it out over six or seven meals by combining the meat with legumes, veggies, and whole grains. Here, I tell you not just how to pull off a delicious taco night but how to stash the leftovers. I store the pork and beans separately to keep my options open for encore meals. I might turn the pintos into refried beans or toss the pork with homemade barbecue sauce for a sandwich.

About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at Oyster Evangelist.

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