if we’re being completely honest, weeknights are a struggle for
our family me. it’s a reoccurring (literally 5 day a week) internal battle. as the end of the work day approaches, I am flooded with “OH SH*T!” feelings. time to accomplish 1,000 things in a matter of two hours. it’s bananas! anyone else?
during the warmer months, we try to sneak in a walk. it always feels like a race to make dinner, eat + squeeze in a walk before the littles’ bedtime (between 7PM-8PM). on the days I win the race, it’s an actual pat-on-the-back victory. but as the sun is starting to go down earlier, the wins are fewer + farther between.
in my quest to make dinner faster + spend more time enjoying our weeknights, I’m working towards creating + mastering recipes that can be used to make a variety of meals. this is my first of (hopefully) many.
this one recipe can be used to make many different + scrumptious meals.
• 2 cans black beans, rinse and strain
• 1 can corn, strain
• 1 can diced tomatoes with green chilies
• red onion, diced
to have on hand: tortillas, shredded cheese, rice (my favorite: trader joe’s basmati rice medley), enchilada sauce. optional: salsa, hot sauce + sour cream
mix together black beans, corn, diced tomatoes with green chilies, diced red onion. season with salt + pepper. if you’re feeling spicy, add taco seasoning, dried cilantro and/or a squeeze of lime juice. stir well to combine. THAT IS IT!
now what do you do with it?
• make a taco salad: add a large scoop of black bean mix on a bed of lettuce. add shredded cheese, tortilla chips + salsa (with ranch, if you’re from the midwest).
• make a quesadilla: add shredded cheese and a scoop of black bean mix to a tortilla shell. top with another tortilla. heat (on stove top in a pan or in the oven) until cheese is melted.
• make burritos: cook rice per instructions. on a tortilla shell layer cooked rice, black bean mix, and shredded cheese. tuck in both ends and roll burrito. heat (on stove top in a pan or in the oven) until cheese is melted.