It was Cinco de Mayo this past weekend, and although we did not do anything to celebrate on the actual day, we decided to have a festive dinner this week to prolong the fiesta. Even more appropriately, it’s Taco Tuesday! Tacos are one of our repeat go-to dinners because they typically take so little time to prepare and are always tasty. There hasn’t been one single time in my life that I wasn’t in the mood for tacos. Not one!

Tacos can be a healthy dinner if they contain a nice variety of protein and veggies in the fillings/toppings. Yet, it feels like a slight thrill that it is socially acceptable to chow down on multiple at one sitting. And let’s face it – tortillas are god’s gift to this earth, in all forms (soft, hard, and chip). If we count the health factor, the thrill factor, and the tortilla factor, there might be no more perfect food than tacos.

However, I am wise enough to know that my tacos are by no means authentic. Hubby and I have been to Mexico and I’m happy to report that real Mexican cuisine is far more complex, flavorful, varied, and delicioso than this simple weeknight taco recipe. With that in mind, I think if we recognize that these are not authentic and do not pretend to be, we can come to the conclusion that these are delicious and satisfying little tortilla pockets full of goodness and are perfect for your Tuesday evening dinner. Vamos!

Instructions
Most of this recipe is just assembly, except for warming + spicing the black beans. I emptied the can into a small saucepan, added sprinkles of chili powder, garlic powder, cayenne, crushed red pepper, and salt and pepper, but you could add whatever spices you want. Hubby was in the mood for spice tonight, so I tried to kick it up a notch. While the beans were simmering on low for a few minutes, I warmed the tortillas in a dry pan on low heat, flipping every minute or so, and sliced the avocado. Then, it was assembly time! Tortilla, beans, corn, salsa, spinach, avocado, a squeeze of lime, and buen provecho!

Ingredients
1 pack of small flour tortillas
1 can black beans
Sprinkles of chili powder, garlic powder, cayenne, and crushed red pepper
salt and pepper
1 small can of sweet corn
1 avocado
1 jar of salsa (of your choice)
Spinach
1 lime (optional)

Serves 2