Name: 30 Minute(ish) Weeknight Dinner Tacos
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 15 ounce cans beans, about 4 cups (I prefer pinto or black); or 1 pound of meat/soy meat (either ground or finely chopped); diced canned or fresh hot peppers; smoked paprika; cayenne powder; onions (or onion powder); garlic (or garlic powder); chili powder; oregano; salt; cumin; tomatoes; shredded cheese; thinly sliced lettuce; sour cream or Greek yogurt; salsa or hot sauce; avocado/guacamole

Jump to Recipe Print Recipe

Today is apparently National Taco Day. As silly as it is that there are apparently holidays for every food one can think of, I kind of like it. Especially when it’s a food that I have no problem celebrating.

I’ve been making a lot of tacos lately, like almost every week. I’m not big on repeating recipes, so this is really strange for me. But I love this meal because it’s so fast and so easy and leaves us with leftovers. These tacos lend themselves to endless variations to the extent that it didn’t make sense to publish this post as a recipe, but instead as a list of choices. I’m sure I’ve never made them the same way twice. The time it will take to make your tacos will depend on what you choose to include in your tacos, but I find I can get them on the table (with some sort of vegetable side) in under 30 minutes. As a result, tacos are a perfect weeknight meal.

tacos

30 Minute(ish) Weeknight Dinner Tacos

These tacos can be vegetarian or meat-eater friendly. Depending on the ingredients, they're really fast and perfect for a week night!

Print Recipe

Prep Time 15 mins

Cook Time 15 mins

Servings 12 tacos

Ingredients

Choose a filling

2 15 ounce cans beans, about 4 cups (I prefer pinto or black)
or 1 pound of meat/soy meat either ground or finely chopped

Choose Flavors For Your Filling

diced canned or fresh hot peppers
smoked paprika
cayenne powder
onions or onion powder
garlic or garlic powder
chili powder
oregano
salt
cumin

Choose Taco Toppings

tomatoes
shredded cheese
thinly sliced lettuce
sour cream or Greek yogurt
salsa or hot sauce
avocado/guacamole

Instructions

Choose a Holder For Your Filling
12 taco shells or soft tortillas (you can do more or fewer, depending on how full you like them and how many you want to eat, but I find that a box of 12 shells works well for 2 meals for Brian and I)
OR you could make a taco salad by placing the toppings atop a bed of lettuce

The basic guidelines:

Cook protein - If you’re using meat, it needs to be cooked through which could result in this recipe taking a bit longer. I almost always use beans, so I just cook them until they’re heated through.
Add seasonings/flavors - A couple minutes after adding the protein to the pan, I add my seasons. I don’t really measure anymore, but I always include the ingredients I listed above. If a lack of recipe freaks you out, try this DIY taco seasoning.
Prep other toppings - As the protein cooks, prepare your other toppings. This is when I slice my tomatoes, shred my lettuce and cheese and get out the sour cream. Check your protein occasionally and give it a good stir. If you’re still prepping fillings when your protein is done, turn the stovetop to low and continue to stir once in a while.
Warm your tortillas - Whether you’re using hard or soft tortillas, they’ll taste better warm. Commercial tortillas include instructions for getting them ready, I usually warm my tortillas in a preheated 325 degree oven for 6-7 minutes.
Fill, serve and enjoy!

tacos2