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.
Over 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
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!
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!
In a large nonstick skillet, over medium heat warm the beans, Ro-Tel, and corn. Saute until warmed through, about 5 minutes.
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.
Warm the tortillas. Add 1 tbsp. sour cream, 1 tbsp. shredded cheddar, and top with bean & corn mixture. Ta-da! Lunch is served!
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!
Yum! I substituted plain Greek yogurt for the low-fat sour cream (didn’t have any sour cream on hand) & it tasted the same (& is probably healthier too)!
That’s why I love these types of recipes–use up whatever I have on hand! I had just used the last of my Greek yogurt for another recipe the night before, so sour cream it was! Glad you liked it!
What a great way to use up those cans! I love black bean and corn tortillas and this looks like such a quick, easy, tasty meal that is also satisfying.
Greetings! I'm Dee Dee. Nonprofit escapee, military spouse, home cook, and purveyor of tasty goodness. My Midlife Kitchen is where I cook, blog, and give my not-so-humble opinions on topics big and small. Join me for a peek inside My Midlife Kitchen!
Over 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!
Yum! I substituted plain Greek yogurt for the low-fat sour cream (didn’t have any sour cream on hand) & it tasted the same (& is probably healthier too)!
That’s why I love these types of recipes–use up whatever I have on hand! I had just used the last of my Greek yogurt for another recipe the night before, so sour cream it was! Glad you liked it!
This looks like a delicious dish for one that was just thrown together! Nicely done!
Sometimes the most on-the-fly meals turn out the best! :o)
What a great way to use up those cans! I love black bean and corn tortillas and this looks like such a quick, easy, tasty meal that is also satisfying.
Sometimes a good pantry purge winds up creating some fun, go-to recipes like this one!
In my house, this is called “what can she make?” It’s my challenge to use up odds and ends. This looks great.
Oh yes, there are days that I feel like I’m on “Chopped”–what’s in the basket/pantry/freezer/fridge? LOL Most of the time it’s pure success. :o)
Colorful, tasty, and easy to make — a wonderful combination!! Loving these tortillas! 🙂 Thanks for sharing this amazing recipe!
I desperately need to do a pantry raid! This looks like the perfect recipe for deliciously cleaning out a few cans.