Almost Too Late to Cook Veggie Tacos

For most of yesterday I was looking forward to getting to my run in Central Park.  Until about 5pm-ish when little sleepiness and general heaviness came knocking.  Knowing I’d be disappointed if I didn’t, I pushed myself out there and started picking up my legs.  I may as well have been running on a velcro track, but reminded myself not to judge a run by the first mile and kept going.  Hmm, are you allowed to judge a run by the 3rd or 4th miles?  Because by then it was officially miserable, and I pulled over to walk a bit.  Which sapped valuable evening time, even if it did help me regroup (read: settle my stomach & rest my legs).  Going home *might* have been excusable and I thought of all the times I’d read ‘when you don’t want to workout, just get yourself to the gym and if STILL don’t want to do it, it’s okay.’  Meaning of course that starting is the hardest part.  Which it can be, but not last night.

I took a few steps towards home.  Stopped.  A few toward the rest of the route.  Stopped.  Home.  Stop.  Ughhh, cut it out!  Rest of the route, move along.  Going back to the point where I’d stared walking, I resumed the run and got it done.  I biked home, both happy that I’d stuck it out and frustrated that it had taken so long.  I was tired and already assuming I wouldn’t get enough sleep by the time dinner was cleaned up.

BUT!  The following tacos compiled from quality leftovers to the rescue!  This was a team effort, my husband prepped the ingredients, we both ate, I cleaned up.  Prepping and cleaning time total, 12 minutes!  This evening just became close to perfect – accomplished run, had a satisfying & nutritious dinner *and* had time to unwind.  A small but wonderful gift!


To make this dinner, thereby creating yummy sustenance and freeing up your evening at home:

– 1 avocado, peeled and cut into large slices

– 1/2 lime

– 1tsp salt

– 1/8 cup chopped red onion

– 2 medium tomatoes

– 1/8 cup chopped cilantro

– black beans

– corn tortillas


– Squeeze all of the juice you can from the 1/2 lime into a mixing bowl.  Add the salt and onion, swirl around.  This step tempers the onions, it’s worth it.


– Coarsely mash the avocado slices w. the back of a fork.  Large chunks is what you’re going for.

– Chop the tomatoes in to largish chunks or wedges.


– Add the avocados to the lime mixture.  Stir once or twice to incorporate.

– Add the tomatoes, stir once to incorporate.

– Top with cilantro



Warm up beans and tortillas.  Place beans, then the avocado salad, into the fold of the tortilla.

You’re done.  Enjoy the extra minutes this evening!


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