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9.27.2012

Black Bean, Corn, and Zucchini Tacos

I'm a single lady this week.


Yep!  My husband has gone to Amsterdam on business, and I'm living the bachelorette life once again.  And I'm not gonna lie...I sorta really like it.  (Hi, honey!  I really miss you!)

But to be clear, he is not, NOT, single in Amsterdam.  No way.

Being on my own for the week means all sorts of things.  It means I get to clock some serious TV time with Joe Manganiello, and ensure the couch doesn't lose my body mold.  Siiiigh...Alcide, you should take your shirt off more often I think. 

It means I get to read before bed with all the lights on, and sleep in the very middle of the bed with the blankets to myself and the ceiling fan set to non-blast. 

It means the house stays clean. er. Cleaner.

Of course, it also means that when the smoke detectors all over the house start randomly chirping in the middle of the night, I get to run trying to identify which one is dying only to then perform surgery to disconnect the wires and remove the battery while standing on a stool on top of a chair for height.  There were lots of bad words involved. Not my most fabulous moment.

But what I've enjoyed most about having the house to myself has been cooking for one!  And cooking for this one means easy, quick, meatless meals, like black bean, corn, and zucchini tacos.

These refreshing tacos are a snap to make and involve fresh, healthy ingredients that leave you feeling great.  Black beans make these tacos super hearty, and I gobbled up a few along with a tomato and avocado salad with lime juice and cilantro.  Easy, quick, fabulous.

Also, the leftover filling is great over rice for dinner or even with eggs in the morning!  And having something already made and readily available in the fridge has given this single girl time for an at-home olive oil and avocado facial while watching Here Comes Honey Boo Boo.  Gotta love those subtitles!

Black Bean, Corn, and Zucchini Tacos
Adapted from Cooking Light Magazine
Yields 3-4 servings

Ingredients:
2 tsp canola oil
1 c red onion, chopped
1 c frozen corn kernels
1 c zucchini, chopped small
1 15-oz can black beans, rinsed and drained
1 tsp garlic powder
1 tsp cumin
1/2 c green salsa
2 tbs fresh cilantro, chopped
8 or so soft corn tortillas
Monterey Jack cheese (optional)

Preparation
Heat a large skillet over medium-high heat, and add the canola oil.  When hot, add the onion, corn, and zucchini, stirring to cook until soft, about 5 minutes.


Add the black beans, garlic powder, and cumin, and stir to combine.  Let this cook about two more minutes.


Add the salsa and cilantro, and cook, stirring frequently, until the liquid is mostly evaporated.


Warm the tortillas in the microwave for 30 seconds in a damp paper towel until they are soft and foldable.  Arrange the tortillas on a plate, and top with the bean mixture.  Top with cheese and cilantro as desired.


1 comment:

George Gough said...

I was able to find this a week ago and tried doing it myself for Christmas Eve. Some of my cousins had it with other herbs and spices, surprisingly tastes good.

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