Tonight I cooked us a recipe that I chose from the summer 2013 issue of Food Network magazine. Pork Tacos with Black Beans. It was an easy weeknight meal although we did not really need to have a fast meal today since it was raining terribly outside and I had lots of extra time on my hands. Anyway, here goes with how to make it in case any of you want to have it for dinner. Heat 1/2 tablespoon vegetable/olive oil in a small saucepan over medium heat. Add 1 clove of minced garlic and cook, stirring, until golden, about 1 minute. Add 1 15-ounce can of black beans (do not drain them!) and bring to a simmer. Remove from the heat, sprinkle with 1/2 cup of shredded mozzarella cheese and cover to keep warm. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 1 pound of ground pork, 1 clove of minced garlic, 1 chopped small red onion, 1 teaspoon of ground cumin, and (if desired…) 1/2 teaspoon of cayenne along with a 1/2 teaspoon salt. Cook, stirring, until the pork is browned, about 5 minutes. Transfer to a bowl with a slotted spoon. Add another tablespoon vegetable oil to the skillet. Add 1 sliced red or yellow bell pepper and 1 zucchini (quartered and cut into 1/2 inch pieces) along with 1/4 teaspoon salt and cook until crisp-tender, about 3 minutes. Return the pork to the skillet and add a splash of water and salt and pepper to taste and you are all done! Fill warm soft corn tortillas with the pork and vegetable mixture. Top with some of the beans. Sprinkle with the remaining chopped onion. Add a little hot sauce if you wish to have some personal heat and enjoy! This was easy and simple. We don’t usually have pork with our tacos or Mexican food but it was a pleasant and delicious change of pace.