Black Bean and Corn Salsa, Easy Guacamole, and Beef Tacos. A delicious Mexican Meal!

A couple weeks ago when I was teaching piano lessons at my parents house, I smelled some amazing aromas coming from the kitchen. When I had finished with my last student I followed my nose to my mom's kitchen practically drooling. She had made this amazing black bean and corn salsa. She got the recipe from a lady in her ward. She let me take home a bunch to share with Michael in a washed out sour cream container (my mom's kind of Tupperware for people she knows won't bring it back a.k.a. me). Michael and I were just having deli sandwiches for dinner and he had bought his favorite kind of Doritos to go with it and said, "Oh I'll just have like one bite of your salsa." He scooped up some salsa on a tortilla chip and as soon as he ate it he was hooked. We practically inhaled it. It was soooooo delicious! I knew the next time I made Mexican food this black bean and corn salsa or as I've heard it called "Mexican Caviar" would be on the menu for sure!

It is super simple and easy!

 Black Bean and Corn Salsa

Ingredients:

1 can black beans, drained and rinsed

1 can corn, drained

2 cups chopped fresh tomatoes. The store I went to had a pathetic selection of bruised tomatoes so I found 2 that were decent and got a 14.5 oz. can of Fire Roasted Diced Tomatoes.

1 bunch of cilantro, chopped

1 bunch green onions, chopped

2 Avocados (add a little lemon juice)

1 pkg. dry Italian dressing seasoning mix

salt and garlic salt to taste

 Serve with tortilla chips

I also learned a trick from my pal Amy Colby, to keep your avocado pits in the salsa to help it stay fresh and keep the avocados from browning!

Black Bean and Corn Salsa

Ingredients:

2 cups chopped fresh tomatoes
1 bunch of cilantro, chopped
1 bunch green onions, chopped
2 avocados, chopped, add a little lemon juice
1 can black beans, drained and rinsed
1 can corn, drained
1 pkg. dry Italian dressing seasoning mix
salt and garlic salt to taste

 Serve with tortilla chips

We had beef tacos with the meat leftovers from the Pepperocini Beef and Provolone Sandwiches in another recipe from Our Best Bites called Baked Chipotle Beef Tacos. Super yummy!!!I just used some monterey colby jack cheese on a tortilla with some of the pepperocini beef rolled up and then sprayed the seam with olive oil spray and sprinkled some kosher salt on it and laid it seam side down in a Pyrex baking dish. Spray the tops with olive oil spray and add some more kosher salt. Bake at 425* for 20-25 minutes until nicely browned. Dip your tacos in sour cream and guacamole.

I put these together while my girls were eating lunch and stuck them in the fridge until I was ready to cook them that night.

I made up some quick and easy guacamole earlier today to go along with the tacos.

You need:

2 Avocados Mashed with a fork with some lemon juice and salt and pepper
1 small onion or 1/2 Tablespoon + Onion Powder
1 Teaspoon of Minced Onion
a 1/4 cup of Sour Cream
A little more Garlic Salt, and Salt and Pepper to taste
Leave an avocado pit in again to help it stay fresh.

Enjoy your meal!

I prepped everything in about a half hour's time while my girls were eating their lunch today and didn't have to worry about dinner except to preheat the oven and stick my tacos in. The bottoms did get a little soggy since I waited, but it still tasted great! To keep it more crispy it is probably better to put your tacos together right before baking. We still loved them! And it was a great way to use up the leftover meat.