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"After two disastrous evenings of coming home late to nothing to eat, I learned my lesson. I spent a good portion of Sunday prepping some meals so we could come home and pull something together fast. One of the things I did was cook some beans; I had tortillas\u2014wonderful, fresh corn tortillas!\u2014cheese, salsa and lettuce. I also had neighborhood kids, who devoured all our tacos before I could get a picture, and who suggested their favorite toppings: avocado, tomato, lime juice.   Honestly, this dried bean thing would never have caught on with me if I hadn&amp;#039;t learned this technique:  To make the beans, I get out a medium saucepan with a lid, both oven-proof. I pour a cup or so of beans in the bottom of the saucepan, then fill the saucepan with water up close to the top. I put it on the stovetop over high heat to bring it to a boil and preheat the oven to 200F. Once the beans have been boiling at least a minute, I season with salt, put the lid on and put in the oven for 70 minutes.  This recipe is not entirely foolproof, mainly because some beans will soak up all that water before the 70 minutes are up. You can heat some more water and pour it in the saucepan if needed, but that involves remembering to check on the beans at some point (I usually forget about them).  I keep the liquid they cooked in, too, because it&amp;#039;s great when I make refried beans. For dinner last night, I mixed beans with lime juice, cumin and a bit of chili powder (which also had salt in it) and heated them a bit. I heated the corn tortillas under a damp paper towel in the microwave for 30 seconds, and put out lime wedges, salsa, pre-shredded cheese and shredded lettuce.  More taco night ideas: Taco Tuesday: 8 Tasty Recipes \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47928/bean-cheese-tacos-206/>