It's not like I don't take dinner seriously; I tend to have the same things over and over again at home, until I get sick of them (or literally get sick and permanently lose the taste of them, like crab cakes). Since I usually cook for myself, there's no gripes about having pizza, tomato bisque soup with a bagel, or breakfast tacos every week.
That said, I'm more than happy to try something different whenever a good idea strikes.
Whenever Diana and I can, we like to make dinner together. Last night, we tried out making a version of veggie tacos loosely based on the Black Bean Fiesta that Stevie made a while ago. My own version of breakfast tacos came from this recipe (as well as Robert Rodriguez's breakfast taco recipe), so I thought about applying some things with black beans, soft tortillas, and hard taco shells.
Here's the recipe that worked for us, made up on the spot:
1 green pepper, 1 red pepper, 1 yellow pepper
tortillas (we used Mission)
tacos (we used Old El Paso)
1 can of black beans
1 can of Ro*Tel tomatoes and green chiles
cheese (we used Mexican four-cheese)
Heat the oven to 425 degrees.
While waiting for the oven to heat up, mash up the beans using a food processor.
Cut up the peppers how you prefer.
Once oven is ready, take tortillas and spread mashed black beans over them.
Place one taco shell per tortilla, and put them in the oven for five minutes.
Once out of the oven, put as much cheese, peppers, and Ro*Tel as you want in the shells.
Dinner is served!
This isn't brain surgery, and it took only ten minutes to prepare. That's the same amount it takes for me to prepare a pizza, since the oven takes ten minutes to heat.
Getting me out of a dinner routine is a good time. Routines are great, but they can also make you unaware that a lot of time is passing. So, if preparing something like veggie double-deckers helps, then that's a start.