Need something quick, fast, and in a hurry? Tired of “another supper from a sack // a 99 cent heart attack”? Looking for something to spice up your weekdays without the grease stains?

Check out this Black Bean and Corn Taco’s recipe, made crisp with the magic of the skillet. Mix up fresh ingredients, add a little bit of heat, some careful spatula work, and WAH-LA you’ve got yourself a delicious dinnertime combination. Good for any night of the week ages 2 to 82, this combo special has seen me through many evenings where I just didn’t buy enough from the grocery store.

So embrace the need for speed, and let the good vibes flow through the house for taco night. Let’s get supper on the table.

Grocery List	Recipe Quantity (4 people)
One pack of Soft Taco Shells (8″ or larger)	8 shells
2 Cans of Black Beans	2 Cans Rinsed and Drained
1 Bag of Frozen Corn	1.5 Cups of Corn
1 Bag of Shredded Mexican Blend Cheese	1 Cup of Shredded Cheese
1 Onion	1 Diced Onion
1 Taco Seasoning Mix	2 TBS of Seasoning Mix
1-2 Beers (or drink of choice)	1-2 Beers

COMMANDMENTS

CAST IRON COMMANDMENTS  https://castironsoul.com/cast-iron-cooking-ethos/

• #5 – No need to go higher than “6” on the stove heat.
• #8 – Use your eyes, ears, and nose to determine when food is cooked. It is a feel as much as a timer.

Cookware: 10.5 Cast Iron Skillet 

Y’all, I trust this skillet more than I trust my car. If the house were burning down, I would grab all my loved ones, then the wedding photos, and then come back and find this skillet and then my class ring. I can’t exaggerate how often I use this, how many different types of dishes I make with it, how it’s seen me through the lows and the highs of adulthood. I’ve been cooking with this skillet since before my kid was born and she’s got a miniature version of her own. I trust people more when I know they have a cast iron skillet.

This skillet won’t cook everything for you (soups, chilis, etc), but it will open the door to all of your cooking possibilities. Just get one and embrace the cast iron way of life.

HOLD MY BEER – PREPARATION

Rinse and drain the black beans with a colander.

Remove the skin and dice the onion.

Crack open that first beer.

LIGHT THIS CANDLE- START COOKIN’

Turn your stovetop to 5. Pour a small amount of oil olive oil in to coat the bottom of the skillet.

Once the oil is shimmering, put the onions in the skillet to start cooking and after 4-6 mins put the frozen corn in with it.

When you start seeing burn marks on the corn (after about 5-7 mins) pour the black beans in the mix. The beans will pop and break quickly, so turn the heat down to 3 or 4. Put a few good shakes of some taco seasoning (enough to see red flecks throughout) and stir the batch around. Let cook for 2-3 mins together. Once done, remove mix and set to the side.

Clean your skillet with paper towels and leave the burner on low. You want the skillet to stay hot to get a good crisp of the taco shell. If you see smoke, just briefly turn the stove off.

Take one tortilla and take approximately 1/4 cup of filling. Place in the center, grab a spoonful of cheese and set on top, then press down to spread evenly.

Turn the stovetop heat back to 4 and set the taco in the skillet. Press down on the shell with a flat spatula to ensure a good crisp. After 2-3 minutes, you should be able to feel the shell getting crispier on the skillet side with the spatula.

Flip the taco over and let cook for another 2-3 minutes. You should see some brown marks on the shell.

Once the next side is crisped, remove from the skillet. Set on a plate, and let cool for a few minutes to avoid a burn. Cut up an avocado and enjoy!

BLACK BEAN AND CORN TACOS

1. Rinse and drain the black beans with a colander. Remove the skin and dice the onion.
2. Crack open that first beer.
3. Turn your stovetop to 5. Pour a small amount of oil olive oil in to coat the bottom of the skillet.
4. Once the oil is shimmering, put the onions in the skillet to start cooking and after 4-6 mins put the frozen corn in as well.
5. When you start seeing burn marks on the corn (after about 5-7 mins) pour the black beans in the mix. The beans will pop and break quickly, so turn the heat down to 3 or 4.
6. Season with taco seasoning mix and stir the batch around. Let cook for 2-3 mins together. Once done, remove the black beans and corn mix from the skillet and set to the side.
7. Clean your skillet with paper towels and leave the burner on low.
8. Take one tortilla and take approximately 1/4 cup of filling. Place in the center, grab a spoonful of cheese and set on top, then press down to spread evenly. Fold the taco shell over and press down.
9. Turn the stovetop heat up to 4 and set the folded taco in the skillet. Press down on the shell with a flat spatula to ensure a good crisp and let cook for 2-3 minutes.
10. Flip the taco over and let cook for another 2-3 minutes.
11. Repeat steps 8-10 to make as many as possible. Serve with avocado slices and/or guacamole.