Yesterday was the first genuinely warm day that we have had in Athens since fall quarter and as a result, I did not feel like doing any serious cooking. When I got a dinner text from the boy I began thinking of tasty meals that could be made quickly and with the least amount of heat as possible.

It was around that time when I remembered watching a video over at The Pink of Perfection about black bean tacos. Perfect! My pantry was accurately stocked and ready to go for such a dish. It was really simple to make and tasted amazing.

After Aaron had finished 3 tacos, Aaron told me that he had previously doubted my ability to make a delishas meal with no meat. HA. Doubt me, whats wrong with you? I still adore him even so.

Black Bean Tacos

for two

Ingredients

• 1 14.5 oz. can black beans

• 1 14.5 oz. can sweet corn

• flour or corn tortillas

• chunky salsa

• sour cream

• 1 cup instant white rice

• shredded cheese (mexican blend)

• 1 small lime

• 1/4 tsp lemon pepper

• dash of salt

• few shakes of pepper

Tools

• small sauce pot

• can opener

• large bowl

Steps

• in a small sauce pot follow box instructions to cook the rice

• open the can of beans and the can of corn, drain both

• in a large bowl combine corn, beans, the juice of the lime, salt and pepper

• when the rice is done stir in the lemon pepper

• microwave as many tortillas as you need for 15 seconds each (depending on your microwave)

• assemble tacos and prepare for a fiesta in your mouth