Tag Archives: corn tortillas

Asparagus and Bell Pepper Tacos

15 Feb image of asparagus and bell pepper tacos

image of asparagus and bell pepper tacos

Asparagus and Bell Pepper Tacos
Prep. Time: 15 minutes
Cooking Time: 10 minutes
Serves 4
Approximate calories per serving: 375


Ingredients

16 stalks of asparagus
2 bell peppers
1 TB minced garlic
1 TB oil (I use canola)
pinch of salt
pinch of pepper
1 can black beans
8 corn tortillas
1 cup shredded cheese
hot sauce!

Directions
1. Turn on then oven and set to 400 F.
2. Wash your veggies.
3. Cut 1″ off the bottom of each piece of asparagus, then cut in half.
4. Slice the bell pepper into 1″ thick pieces.
5. Place veggies in a bowl, add garlic, oil, salt, and pepper. Mix together
6. Place a sheet of aluminum foil of a baking sheet. Put mixed veggies on the aluminum foil.
7. Bake for 10 minutes.
8. When 5 minutes are left on your baking time, start heating your black beans in a sauce pot.
9. Wrap the corn tortillas in a wet paper towel and heat in the microwave 30 seconds per side.
10. Assemble your tacos! Corn tortilla, then cheese, black beans, 4 pieces of asparagus, 2 pieces of bell pepper, hot sauce!

These suckers are messy, have fun!

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Simple and Fast Bean and Rice Tacos

14 Mar

This is a great go to recipe on nights when you are tempted to just eat a bowl of cereal. There are only 4 ingredients and they take about 20 minutes to prepare with little attention and effort.

Simple and Fast Bean and Rice Tacos
Serves 4
Total Time: 20 minutes

Ingredients:
2 cups rice
1 can ( 15 oz) kidney beans
16 corn tortillas
1 cup shredded cheese

Directions:
1. Cook rice on stove top or in rice cooker.
2. When rice is about finished heat up your kidney beans on the stove top.
3. Wrap corn tortillas in a wet paper towel or dish rag. Microwave for 30 seconds, flip and microwave 30 seconds more. Keep following this process until tortillas are hot enough.
4. To assemble: Grab 4 tortillas, use 2 tortillas for each taco. Sprinkle cheese on tortilla, add spoonful of rice, spoonful of beans. Fold over tacos. I like to add ranch and hot sauce for a bit more flavor!

Black bean and Corn Enchiladas

6 Feb

I really like this dish because I love anything covered in enchilada sauce and the corn gives it just a perfect touch of sweetness. If needed, you could prepare this ahead of time and pop it in your preheated oven and have dinner in 15 minutes!

Black bean and Corn Enchiladas

Prep. Time: 20 minutes
Cooking Time: 15 minutes

Serves 4

Ingredients:
12 corn tortillas
2 cans black beans
3 cups frozen corn
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup tomato sauce
1 TB taco seasoning
1 cup shredded cheese

Directions:
1. Preheat oven to 400 degrees F.
2. Heat olive oil in large skillet. When oil is hot, add onions. Cook onions until translucent and a little bit browned.
3. Add garlic and cook for 30 seconds.
4. Add black beans, corn, pepper and cumin. Bring to a boil and then lower heat and simmer for 5 minutes to thicken mixture.
5. Mix tomato sauce and taco seasoning.
6. Wrap corn tortillas in a wet paper towel and microwave on high for 15 seconds on each side. If you do not have a microwave, just wrap in wet paper towels for a few minutes.
7. Dip a tortilla in tomato sauce, lay that tortilla in a casserole dish. fill with bean mixture, roll and place at one end of the casserole dish.
8. Repeat step 6 with the rest of your tortillas.
8. Top enchiladas with remaining tomato sauce and shredded cheese.
9. Bake for 15 minutes.