I love a good pantry meal.  You know, those meals that you can grab and make on the fly.  The ones that allow you to be a hero at lunch or dinner without putting much effort into it.  When time gets away from you, but you just can’t bring yourself to order pizza–again–having a well-stocked pantry with ingredients that allow for some creativity and spontaneity are meal savers.

One particularly crazed mid-week morning I suddenly realized that I was going to be out of the house most of the day and that dinner was in danger of consisting of stale crackers and some tic-tacs.  Not that there’s anything wrong with that (kind of).  I created a Stone Soup of sorts by raiding my pantry and freezer, and it turned out so good it’s become a regular on my crock pot recipe list.

I have also reached back to remember the types of things I would whip up when I was cooking for one, especially during the months that my husband was deployed.  I mean, I can have a bowl of instant mashed potatoes and a glass (ahem, bottle) of wine for dinner, but it’s not advisable for the duration of said deployment.  Sometimes a girl’s gotta get a hit of protein and have some color on her plate, right?  As a result, this super simple and scrumptious Black Bean & Corn Tortilla recipe became a staple for me.

Black Bean and Corn TortillasOver the years, this has become one of my mid-week, lunch stand-bys.  Black Bean & Corn Tortillas are an awesome Pantry Meal that can be repurposed in and of itself.  Grab a can (or 3!) and have a hearty and healthy meal in no time!

I’d consider this Pantry Raid a success!

Black Bean & Corn Tortillas Ingredients
Black Bean & Corn Tortillas
Print Recipe
Black beans, canned tomatoes, and frozen corn become a delicious and healthy meal in no time flat. Add some fresh herbs and grab a little help from your spice cabinet, and a lunch for one can just as easily become a dinner for four. All hail the pantry raid!
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Black Bean & Corn Tortillas Ingredients
Black Bean & Corn Tortillas
Print Recipe
Black beans, canned tomatoes, and frozen corn become a delicious and healthy meal in no time flat. Add some fresh herbs and grab a little help from your spice cabinet, and a lunch for one can just as easily become a dinner for four. All hail the pantry raid!
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Instructions
  1. Drain and rinse the beans. Drain the Ro-Tel.
    Black Bean & Corn Tortillas Ingredients
  2. In a large nonstick skillet, over medium heat warm the beans, Ro-Tel, and corn. Saute until warmed through, about 5 minutes.
    Black Beans & Veggies
  3. Add the next 4 ingredients (cumin through cilantro) and stir to incorporate. Lower heat to simmer and cover. Cook an additional 10 minutes, stirring frequently to avoid clumping.
    Black Bean Tortilla Saute
  4. Warm the tortillas. Add 1 tbsp. sour cream, 1 tbsp. shredded cheddar, and top with bean & corn mixture. Ta-da! Lunch is served!
    Black Bean & Corn Tortillas
Recipe Notes

If you are making these Black Bean & Corn Tortillas for one or two people, you may very well have leftover beans.  No worries!  Refrigerate for up to 3 days and use it as a salsa for chips or crackers.  Or toss it into omelettes for a southwest-inspired hearty breakfast.  Let the pantry goodness follow you all week long!

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