Well, it’s 10pm on Friday night and the idea of sleeping is just ridiculous to me.  How can I possibly get any rest when all I can think about is waking up at 5 in the morning, driving an hour and a half (well, Brad will be driving) and then waiting for 2 hours and then running, climbing, crawling, jumping, freaking out, and hopefully NOT crying for 12 miles?  Yea right.  Sleep?  What’s that?

So I thought I’d take advantage of this awake state I’m in to write a quick post.  I have very few photos of this meal, but I definitely think it’s worth sharing.

We are big on substituting black beans for meat.  It’s pretty much our go-to vegetarian meal.  Chicken quesadillas?  Psh.  Put black beans in it.  Taco Salad with meat?  No way… Put black beans in it!  Got a craving for tacos!?  Oh you better believe we’re putting black beans in it!  *Note… this theory only works with Mexican food.  I’m certain that spaghetti would be gross with black beans in it.*  But, it’s an easy substitute without having to sacrifice flavor annnnnnd you still feel full when you are done!  I hate when I make or eat a meal without meat and don’t feel like I ate enough.  You will not, in fact, feel that way when you eat these delicious tacos!

This taco stuffing is actually very similar (and by similar, I mean the same) to what we use for quesadillas.  It’s ridiculously quick and ridiculously tasty.  All you do is toast up some corn in a skillet, add black beans, a can of chopped green chiles, some taco seasoning and a little water and you are done!  Literally takes 5 minutes to make it.  And it’s awesome.

These are so great for a Meatless Monday meal but they are really perfect for any night that you want a quick dinner.  It makes a ton of filling so, if you are like us and there’s only 2 of you, you’ll absolutely have plenty for lunch the next day.  And they taste just as great!

Top them with your favorite salsa and hot sauce, a little lettuce and tomatoes and you are good to go!  This week, we did without the cheese and sour cream (Brad never eats sour cream anyway) since we are trying to cut out dairy for the week, but I can well imagine that they would be even greater with a little dairy thrown on top.  There’s a good chance we’ll be eating these again in the coming weeks.  Oh!  And they are really inexpensive too!  Much cheaper than buying a pound of meat!  Eeeeveeeennnn better!

Black Bean and Corn Tacos
Serves 4+ (2 small tacos each) depending on size
Adapted… well… from my head

1 can of black beans, drained and rinsed
1/2-3/4 cup frozen corn
1 small can chopped green chiles (optional)
1/2-1 full packet of taco seasoning (depending on your personal preference… or make your own seasoning!)
1/2-1/2 cup of water (again, depending on personal preference of the consistency)
1 package of corn tortillas
Lettuce, diced tomatoes, salsa, hot sauce of your choice, shredded cheese and sour cream… all for the toppings!

In a skillet, toast the corn over medium heat until you start to get a little char (or just until they get hot), add the drained beans, the green chiles and the taco seasoning.  Stir to combine all the ingredients.  Add the water if you feel it’s necessary.  Let the mixture simmer for a minute until hot.

Microwave 2 corn tortillas (we like to double up because they fall apart so easily) wrapped in a damp paper towel for about 10 seconds.  Fill the tortillas with the filling and top with all of your favorite taco toppings!  Yummmm!