My work schedule has recently been changed to working 11 hour days 4 days a week. Talk about tiring and taxing on time! Time…oh, dear time. None of you do I have anymore! So, let the batch cooking and sort-of raw fusion meals begin! I still make a double or triple portion of whatever i make so I have enough for lunch the next day just like I did when I had time to cook more during the week.
This Mexican style dinner was easy to make and full of fresh veggies and plant protein. If you don’t want to use canned beans, just plan your meals out, then add cooking dried beans to your batch cook routine before the week begins. These took me 10 minutes to make, even with a cat screaming for my pettings and attentions. Good kitty. Purr.
1 can black beans, rinsed and drained
1 small bell pepper diced
1 medium tomato diced
1 1/2 cups romaine lettuce
1/2 Avocado sliced
Hard or soft taco shells
Hot sauce or salsa of choice
Cut veggies. Open can of beans, rinse and drain them. Toss beans, avocado, tomato and peppers together. You could even season with a little cumin and red pepper flakes. Fill hard or soft taco shells with bean mixture and top with lettuce and hot sauce or salsa. I only had 2 tacos and then I did a little salad on the side using the same ingredients.