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living the sweet life

Let’s Do Lunch: Black Bean, Quinoa, and Corn Tacos

When I think about lunch, I generally want one of two things: Something easy to heat up right on the spot, or something that will take less than 10 minutes to cook (like last week’s Mushroom Toasts).  These tacos are the first category. It does require some cook/prep time on Day 1, but to be honest? Other than cooking the quinoa, the rest of the dish took maybe 5-7 minutes to put together. SO EASY.

I don’t understand what my problem is with food. I have NO problem spending an hour sifting ingredients, creaming ingredients together, watching cupcakes or cake bake for 20 minutes or bread for nearly an hour. I have no problem letting things cool completely before frosting. I can spend HOURS in the kitchen baking biscotti, but the second I’m in there for something not baking related? So impatient. I can’t stand it. I wonder if that’s why I loved watching Rachel Ray’s 30 Minute Meals when I was younger.. Quick, easy, delicious.

Anyway, these tacos are a fun twist with Mexican flavors. Load them up with cheese and sour cream (I did), avocado or guacamole if you have that on hand, fresh veggies, or any other fun toppings you might want! And use whatever shell vehicle you want – crunchy taco shells, corn tortillas, flour tortillas, or flatbread. I actually used flatbread because I love carbs and wanted something thick and chewy. Enjoy lunch this week!

Black Bean, Quinoa, and Corn Tacos

serves 2-4

1/3 cup uncooked quinoa
1 tablespoon olive oil

1 cup frozen corn (I used fire roasted)

1 15-oz can black beans

1 clove garlic, minced
1 tablespoon taco seasoning (or to taste)
Tortilla, Flatbread, or Taco Shells.

Prepare quinoa according to package directions.

In a large frying pan, heat up oil. Add corn and saute until warmed through. Add in garlic and black beans and cook until warm. Add in quinoa and taco seasoning, tossing everything together.

Add mixture to taco shells and top with sour cream and cheese, if desired.

Note: I made these to have for lunch for a few days (it lasted about 5 days for me, but it’ll depend on how much you serve yourself). I stored the leftovers in a container in the fridge, and would portion out what I wanted to eat. Heat it up in the microwave and then enjoy day after day!

[source: Confectionary Tales original]



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