Each night I ask...what to cook tonight?? We had tacos the night before, with this recipe here. There was about 1 cups worth of taco meat sauce left in the fridge. With the high costs of groceries, well truthfully inflation overall everywhere, I refuse to throw away good food. With a few pantry/fridge staples this recipe came together easily enough and was mighty tasty.
Quite often I will cook enough for 4 (there are 2 of us in our household now) and have the leftovers the next night. This recipe here, worked perfectly for 2.
By the way, with the black beans, I froze the remainder in the canned sauced/water they came in, in an airtight container to use another day. This made a great dinner, but would be lovely for lunch too and came together in about 30 minutes.
1/4 stalk celery, with leaves finely diced
good handful of fresh cilantro minced with the stems
2/3 cup black beans, rinsed well, separate in half in a bowl and mash one half of beans with a fork
398 can diced tomatoes drained, but reserve liquid
1 cup leftover taco meat sauce
1/4 cup frozen organic corn
1 tsp. chili powder, salt and pepper to taste
grated cheddar cheese
slices of avocado
To a sauce pan, add the drained tomatoes with 1/3 cup of juice, celery, corn, cilantro, chili powder, and salt and pepper. Bring to a lite simmer, with lid on and simmer 15 minutes.
Add the beans and meat sauce plus 2-3 Tablespoons of reserved tomato liquid. Mix well and simmer on low for another 5-10 minutes.
Serve with a topping of grated cheddar cheese, and avocado and corn chips on the side.
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