Black Bean and Corn Tacos

We all have those nights, you know the ones, where you can barely get up off the couch after running around all day. But now you need to make dinner for your family, and you just had pizza the other night. I don't have time to spend hours in the kitchen, slicing and dicing, flipping food fancily in a frying pan just to make a healthy dinner for my family. Sometimes I need stuff done quick. As long as you have some pantry and freezer staples you will always be able to whip up something healthy in less time than it would take you to order out.

There are two things I can always rely on in my house; frozen vegetables and canned beans. Although I prefer not to have my beans from a can, it takes so much time and planning to soak and cook them. When I'm too tired to follow my meal plan, I really don't mind opening a can of beans. I am not of fan of canned vegetables though, so in that case, I usually opt for frozen.

Frozen vegetables are just as nutritious as fresh vegetables, if not more so. They are frozen shortly after harvesting, so they retain their nutrients. Vegetables that are bought fresh at the grocery store are often at least a week old due to shipping and lose some of their nutrients everyday. SInce they are already prepped, frozen vegetables saves you a lot of time and effort. I spent ten minutes in the kitchen and had dinner ready from start to finish.

Recipe

Ingredients:

15 oz can black beans

1 1/2 cup frozen corn

4 cloves garlic minced

1 tsp cumin

1 tsp chili powder

1 tsp coriander

1/2 tsp dried marjoram

1/2 tsp salt

1/2 tsp black pepper

Drain the can of beans, but do not rinse. In fact, I let about a tablespoon of the liquid from the can go into the cooking pan so I didn't need to use any oil. Throw everything into a pan and heat over medium until everything is hot, about 5 minutes of so. Add water a tablespoon at a time if needed to prevent sticking. Chop up your favorite taco toppings; I used lettuce, tomato, jalapeño, radish, avocado, and lime. If you are using crunchy taco shells, throw them in the over while you are cooking. I used soft shell white corn tortillas and warmed them up in the microwave. I always make my own taco seasoning, but you can use a packet if that's what you have on hand. Enjoy.

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