Posts tagged ‘black bean corn avocado salsa’

May 3, 2012

Tacos with Black Bean, Corn and Avocado Salsa

Tacos! They make for a quick dinner and they’re perfect for lunch the next day. The kids thought I was a rockstar for serving crunchy tacos. Meanwhile, I was ecstatic because it was the world’s easiest meal. I haven’t made hard tacos before, because I try to stay away from corn taco shells or tortillas if they’re not organic. You know, that whole issue with all corn being genetically modified? Okay, I won’t hop on my soapbox. But the good news is that at Trader Joe’s I found taco shells made from organic stoneground yellow corn. The store also carries a taco seasoning mix free of monosodium glutamate and partially hydrogenated oils.

Shake the seasoning mix on a pound of ground turkey, beef, bison or chicken, along with some chopped onions and tomatoes, and simmer for about 10minutes and you’re done! The shells need to be crisped in the toaster oven for just  a few minutes. Scoop some ground meat into each shell and top with grated cheese, salsa, guacamole, sour cream, etc. The kids loved creating their own.

As a side, I made a black bean, corn and avocado salsa. Since I only had 1 can of black beans, I added 1 can of pinto beans, too. Then, I added a bag of thawed frozen corn, 1/4 cup chopped cilantro, 4 chopped tomatoes and 1/2 cup chopped red onion. I tossed the salsa in a dressing made from lime juice, olive oil and cumin. Lastly, I folded in some diced avocado (from 2 small avocados).

When I packed it for S’s lunch the next day, I separated all the ingredients so the tacos wouldn’t get soggy. S said it was fun to build her own taco at school.

Now, it’s time to go make myself a margarita!

** For a vegetarian option, you could fill the taco shells with the black bean, corn and avocado salsa.

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