black bean and toasted corn tacos

Black bean and toasted corn tacos for dinner, with roasted red peppers and spinach. Very easy to make. I mixed a can of black beans with 1/2 cup of salsa, 1 tsp. of cumin and 1 clove of garlic. let it cook for abt. 5 to 10 min. until it's a little bubbly. Meanwhile I toasted frozen, organic corn with a little bit of the cumin and black pepper until it was nice and toasted, a little brown on each side. cut the roasted red peppers into strips and wash the baby spinach leaves and you are set to go. You can add various other ingredients if you'd like or omit a few. My middle child doesn't like corn so I do not put them in her tacos, and my son doesn't like the red peppers, so out they go. But they all like cheddar cheese so that gets put in. The kids can fill the tacos themselves if you put all of the ingredients on the table. It's a quick, fun meal to have on a busy night. Last night we made dessert to go with it. We usually don't have dessert after a meal but since this was a very light dinner I decided to make a strawberry cobbler. My husband is the baker in the house, so he helped out :). It came out great, I bought 2 packs of strawberries earlier in the day, used 1/2 of 1 pack for a smoothie and the rest for the cobbler. This was the first time we had any type of cobbler and it was very well received. Next time I'll use the full 2 packs of berries, and add other types of berries to have a nice berry cobbler. 

The other night we had some simple veggie burgers embellished with romaine lettuce, spinach, mushrooms, red onions and avocados for the husband and the girls. Accompanied with potato-carrot-spinach soup. Also simple and easy to make. It has been a hot summer and I do not enjoy cooking for long periods of time over a hot stove. These meals are delicious and so fast. Most of them take less than 40 min. to make. The tacos took about 10 min. and the cobbler abt. 20 in the oven. While things are cooking I'm free to do things around the house so I am not in the kitchen.