Black Bean and Couscous Tacos

Tonight, I decided, was taco night.
I started with this recipe: http://yetanotheruselessfoodblog.blogspot.com/2011/09/black-bean-couscous-tacos.html

I didn't put in cheese. I cooked the black beans separately from the couscous because I wasn't so sure of the moisture ratio, and the Omnivore will be reheating this for lunch, and I thought maybe that would be a little too wet for a taco.

I added fresh cilantro and used spinach instead of lettuce. I threw in bean sprouts too. Avocado slices went on top because it just looked lonely without it.

I put garlic, chili powder, cumin, and cinnamon in it because I am a sick, twisted weirdo.

On the side, I made lime-paprika hominy. I love hominy, and a 1/2 cup has 25% of the fiber you need. It turned out kinda pretty.

Stuffed Peppers

I started with my leftover tofu marinara and some leftover rice.
While on the phone, I mixed the two to make a nice, thick mixture.  I cut the tops off the peppers, deseeded them, and spooned in the filling.
The oven was preheated to 350*F. I put a teeny bit of olive oil in the pan, then the peppers, then poured some sauce over them.
I watched "Game of Thrones" and did not hear my timer go off. I think the peppers cooked about 55 minutes - but they were big ass peppers.
In fact, I made a little mango-pineapple-apricot salad, but we were too full to even try it. I imagine it will go well over yogurt or cereal tomorrow morning.

I think the peppers could have benefited from some olives or chickpeas. Maybe cilantro? Parsley? Oh well, I was in a big hurry and they were still the best stuffed peppers I have ever had.