Its Taco Tuesday!!!

Its the new year and I'm back just as I promised. However, not with donuts. I would love to say that I didn't post because its a super-secret family recipe and the Knox mafia would come after me if I exposed it to the world, but in all honesty, I didn't even think to pull out my camera while we were whipping up those deep-fried delights. So instead, I'll let you in on another dirty little secret of mine....

Tuesday are one of my "off" days in which I throw away all the recipes and whip up tacos. I love it because its easy, tasty, AND healthy.  Usually I just make the tacos, but this week I added a side dish: Rachael Ray's Warm Black Bean and Corn Salad.
How Long Is This Gonna Take:
About 10 minutes! How awesome is that?!

What You'll Need:
2 Tbsp. EVOO
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 - 1 teaspoon crushed red pepper flakes (depending on how spicy you want it)
1 tsp. ground cumin
1 red bell pepper, chopped
1 20 oz. box frozen corn kernals, defrosted
1/2 cup of chicken stock / broth
1 15 oz. can of black beans, rinsed and drained
1 lime, juiced (approx 2 tbsp juice)
2-3 Tbsp. fresh cilantro, chopped (I used dried)

What To Do:
1. Preheat a medium skillet over medium heat with 2 tbsp. of the EVOO. Add the onions, garlic, red pepper flakes, cumin, S&P. Cook, stirring ocassionally, for about 3 minutes.

2. To the cooked onions, add the bell pepper and corn kernals and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the lime juice and cilantro.


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