Simple Supper

I always tell the boys that taking a shortcut, in order to get things done in a more timely fashion, isn't the best way to approach things.  And now I have to eat my words; at least where dinner is concerned.

I walked in the door at 4:55pm yesterday, and this dinner was sitting on our table at 5:20pm.  It's the perfect post-work-no-time-to-cook dinner that we all need to have in our back pocket. It costs less than half of what I would be charged to feed my family at the pizza place down the street, and it's made with practical pantry items.  Not to mention, it's also a meal that takes fifteen minutes and end up looking like what you see above.

The crunchy taco shells aren't for everyone in this house, so those pesky particular eaters use whole wheat wraps to envelope their black bean and corn mixture.  It works just as well, only I happen to prefer the textural combination of the crunchy taco shell combined with the soft beans. 

Black Bean, Corn and Goat Cheese Tacos for Busy Nights

• 2 cans black beans, drained and rinsed
• 2 cups corn, frozen
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• salt and fresh ground pepper
• 1/2 cup goat cheese, crumbled
• 2 cups romaine lettuce, chopped
• 4 radishes, thinly sliced

Place the olive oil in a skillet set over medium high heat.  Add the black beans, corn, lime juice, chili powder, cumin, salt and pepper and stir to combine, cooking until the beans and corn are warmed through.

Scoop the mixture into taco shells and top with romaine, radish and goat cheese.

 

 

 

Comments

[Allison]

Wow, what a great idea. My kids would love this and I love how quick you can put this together. Thanks for sharing