I would like to begin this week’s recipe with a disclaimer.
I am fully aware that I have not reinvented Mexican food. I am also fully aware that I have not discovered some unbelievably new way to serve tacos. I am choosing to spotlight this week’s recipe because it is, in fact, incredibly easy and fits right in with my meal preparation criteria of 1) simple, 2) cheap and 3) fast. Indeed, there are the “Martha’s” and “Ina’s” of the world who have made it their life’s goal to serve and be served life-changing cuisine. I’m not that evolved.
I know what you’re thinking. I bet you’re sitting there marveling at how incredibly lucky my family must be to have me. Okay. I admit it. My criteria is lacking a little. However, I am still holding out hope that some day real soon I will grip the horns of culinary maturity with both fists and turn out not just a meal but a masterpiece. For now, I stand by my menus.
So, for those of you who are like-minded, I will provide you with a very tasty, albeit simple, fare.
Pinquito Bean Tacos
- 2 cans Pinquito Beans (drained and rinsed)
- 2 cans Spanish-style diced stewed tomatoes (drained)
- 1 packet taco seasoning
- 1/2 to 1 cup frozen white corn
- taco shells/flour tortillas
- sour cream, salsa, lettuce, cheese
- Cook pinquito beans and tomatoes over medium heat until warmed through.
- Add taco seasoning and bring to a low boil for five minutes.
- Add white corn and heat through.
- Serve in hard taco shells or flour tortillas. Garnish.