corn and black beans have always been a major food staple in my kitchen. they are both really versatile and distinctive and also healthy! when you add tomatoes and green onions, characteristic elements of southwestern food come together to make something flavorful and always colorful.
southwestern veggie tacos
1 tbsp vegetable oil
1 clove garlic, minced
1/8 c onion, diced
1/8 c corn
1/8 c black beans
1/8 c rotel tomatoes (any flavor)
1.5 tbsp of juice from the rotel can
1 green onion, chopped
1/4 tsp cilantro
1/8 tsp pepper
2 tbsp ranch dressing
cheddar cheese
2 tortillas
heat the oil on medium in a skillet. add garlic and onion until garlic sizzles. then add everything else (except cheese and tortillas!), stir, and let simmer for 10 minutes on medium-low. put half of the veggies in each tortilla and top with cheese. makes 2 tacos!
cilantro lime rice
rice
lime juice
2 tsp cilantro
1/4 tbsp butter
1/8 tsp white sugar
cook 1 serving of rice according to instructions. right when it is ready, add the butter so it can melt while the rice is still warm. add a squirt of lime, the cilantro, and sugar. add more lime according to preference.
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