It seems like the best meals are always the effortless ones that come together without any real forethought or planning. These tacos are definitely in that category. I had all of that leftover salmon from last weekend’s barbecue that I knew I had to use the next day. My original plan was to make a nice salmon salad, but as soon as I made those refried black beans, I knew I’d have to devour some immediately! (Side note:1 entire pint of refried black beans is already gone, only 4 days later–I told you we eat a lot of beans!)

So, inspiration struck–why not make salmon & black bean tacos? I mean, I pretty much live for Mexican food, so it’s not like it was much of a stretch. And after a long morning in the kitchen, an easy but totally fresh lunch sounded perfect. Luckily, we currently have 3 different types of tortillas hanging out in our freezer–large flour, small flour, and corn–to accommodate any and all sorts of Mexican food I’m craving at the moment. That’s normal, right?

I love being able to use leftovers in new ways, especially when that means nothing goes to waste. And even more especially when it saves kitchen time!

Here’s the {ridiculously easy} step-by-step build: