As Kate put it, we seem to have entered a hibernation-mode of sorts – February means it should be (but isn’t, really) cold outside, yes? This means we should be staying warm in bed, not freezing our feet on the sidewalks, right?
Without realizing it, we’ve swapped in frequent evening run meet-ups in place of our usual 6 a.m. roll call. We’ve put the miles in after a day at work, choosing an extra hour of sleep instead. My motivation was quickly reminded why we love starting the day with a run – nothing else gets in the way, nothing stops you from going or wanes on your motivation (aside from sleep, of course…), nothing feels better than kicking the day off with a good sweat.
Today, that came in the from of tempo miles. Another brutal reminder – those are tough, and made even tougher by an uphill climb to get home. Geeze.
In other news, we had an easy-meal breakthrough in the kitchen last night! Both of us had that wiped-after-work energy level, and both of us could’ve easily gone for those getcha-when-you’re-down neighborhood take-out options. But really, what tastes and feels better is a homemade meal – so, think fast! These tacos took a whopping ten minutes.
Bean & Corn Ten-Minute Tacos
1 (15 oz) can, Black beans (rinsed)
1 (15 oz) can, Whole Kernel Corn (rinsed)
1 cup sliced grape tomatoes*
1/4 cup diced red onion
1/2 – 1 Avocado sliced**
Taco Shells **
1/4 cup salsa (your choice!)
Seasonings: cayenne, black pepper
1 tsp Olive oil
*Could also use – chopped tomatoes, or fire-roasted diced canned tomatoes
**Depends on how many you’re serving, and/or how much you love these tacos.
Heat oil over medium in a deep sauté pan. Add bean, corn, tomatoes and seasonings. Stir until combined, cook for 5-7 minutes until heated through. Add salsa and mix well.
Line your taco shell with avocado slices, and pile the bean-corn mixture in there! If you’re up for an extra flavor, top with shredded cheese. This step comes highly recommended, but we’ll leave it up to you…
What’s your favorite ten-minute meal?