We had a great time in New Orleans, but were very glad to get home. No place like it!

We got in late, tired and very hungry – bad combination! The fridge was bare and all the frozen entrees would take at least 20 minutes to thaw.  Fortunately we have canned food in the pantry and a garden to raid.

We grabbed a flash light and went foraging in the garden. We came up with tomatoes, onions, lettuce and cucumbers. Great start!

I washed and David chopped the wash veggies. They all went into a bowl creating a salad that we covered with salsa and mixed well.

Once I finished washing veggies I went exploring.  I found black beans and more salsa in the pantry and corn tortillas in the freezer.  Tacos!!

I popped the corn tortillas in the toaster oven and went to work on the beans. Put a little oil in a frying pan, wash and drained a can of black beans. When  the oil was hot. I threw the drained beans with a little salt, desiccated onion and desiccated garlic.  Let them heat for about two minutes until they were sizzling.  Then I got out the potato masher and went to work. Voila! Refried (kind of) beans!

Within 15 minutes were were eating our first taco:

• 1 Tortilla covered in the “refried” beans
• 1 handful of salad
• A little extra salsa on the top.

Two more – one made from scratch and one tortilla filled with all the stuff that fell out of the other two – and we were full and happy and ready to get a little sleep.

This is probably our favorite quick meal or snack! It only takes 10-15 minutes to prepare and always tastes great. It really is quicker than grabbing Taco Bell and with much less oil, no weird flavorings and very little oil.

For a more robust soft taco add avocado, cheese (either cashew cheese or the real thing if you eat it) and/or sour cream (cashew based or the real thing).