taco tuesday

taco's are one of my all-time favorite foods.  actually -- who am i kidding -- burritos are one of my all-time favorite foods, but i can't very well go around eating a burrito once a week, let alone cooking one {although i so wish i could, and maybe did eat a burrito once a week in college... yikes}.  instead, taco's will have to do.  they're so easy to make, and it's fun to mix them up and try different ingredients every once in a while.  we've been making the same taco in our house all summer.  here's what we do:

kidney bean and roasted corn tacos

1 can kidney beans
1/2 green bell pepper
1/4 chopped white onion {i prefer red onions, but that's all we had}
low fat sour cream {trader joe's}
low carb whole wheat tortillas {also trader joe's, and actually purchased by accident, but they taste the same}
1 bag of shredded cheese
1 ripe avocado {you'll only use 1/2 of it}
peach and mango salsa {also from trader joe's}
roasted corn {we just happened to have it on hand, but i usually go for canned sweet corn}
1/4 tsp butter
1/4 tsp olive oil
salt + pepper to taste

start by draining your can of beans and rinsing them in a strainer.  i usually end up cooking my beans stovetop with a little evoo, butter and chopped onion for about 5-10 minutes.  kasi got overly excited and ended up adding some cumin, too.  it actually worked really well with the entire dish.

cut your green bell pepper into long slices and don't cook them.  i like to keep them uncooked for their fresh and crunchy contrast to all the melty and warm goodness of everything else that's going into your taco.  we also heat up our tortillas stove top for about 60 seconds so they're warm and easier to roll.

assembling your taco can go any which way: 

bell pepper, avocado, cheese, beans, sour cream.
cheese, beans, corn, salsa, avocado, bell pepper.
beans, cheese, avocado, sour cream, salsa.

you get the picture.