7-layer tacos

When I was a young freelance musician (I am now an old freelance musician), I used to rely on Taco Bell's 7-layer burrito, which was $1.79 in the late '90s in mid-Michigan, to get me through long drives to and from gigs. It was vegetarian, which I was at the time, and a total fat bomb that kept me full for hours. These tacos remind me of those times, only I can eat them at my dining room table and not drop food all over my concert black. (PS, you can use real ground beef if you hate animals, but Morningstar Farms Grillers crumbles are actually delish, and that's not a paid sponsorship).

7-layer Tacos

Makes about 6 tacos

6 small tortillas (I like the flour-corn hybrid ones)
2 teaspoons olive oil
6 oz. (1/2 bag) of Morningstar Grillers Crumbles or ground beef
1 garlic clove, minced
2 scallions, thinly sliced
6 oz. black beans
2 teaspoons ground cumin, divided
2 teaspoons salt, divided
1 teaspoon chili powder
1 large chopped tomato
1 cup frozen corn kernels, thawed and drained
guacamole (preferably homemade)
sour cream or plain yogurt
Crumbled fresh queso or shredded Mexican blend cheese
chopped fresh cilantro and lime wedges for serving

Warm the tortillas and wrap in foil until ready to use.

Place the black beans, 1 teaspoon cumin, 1 teaspoon salt, and a dash of lime juice in a medium bowl and smash together with a potato masher, fork, or back of a wooden spoon until it resembles refried beans.  Heat those bad boys up in chef Mike (the microwave) for about 60 seconds if you want.

Heat the oil in a medium skillet and add the garlic, Morningstar crumbles, scallions, 1 teaspoon cumin, 1 teaspoon salt, and 1 teaspoon chili powder.  Saute about five minutes over medium heat.

Build your tacos: lay down a tortilla, smear some "refried" beans all over it, then top crumbles, tomato, corn, guacamole, sour cream, and cheese.  Sprinkle some cilantro on top and squirt some lime over the whole thing.