Cynthia got me thinking last week: Here I've been trying to impress you all with inspirational lunches filled with a bounty of foreign vegetables (ohhh, haricots verts!) and fancy protein. But sometimes wouldn't you like a dose of reality?  Every once in a while, couldn't you use a reminder that a magical lunch can start with something as humble and commonplace as a can and a jar? If you have a microwave and a fridge at work, you can easily "cook" yourselves some black bean tacos that will be a lot healthier and more delicious and even faster than a trip to the Bell.  --Sarah McColl

You can keep the extra ingredients in the office refrigerator and make more tacos later in the week--just make sure you put your name on it to ward off curious cube mates. It's been known to happen!

Black Bean Tacos

1 can fat-free refried beans (for one serving: 1/2 cup)
1 jar of your favorite salsa (for one serving: 3 tbsp.)
1 avocado (for one serving: 1/2 avocado)
1 package of corn tortillas (for one serving: 2 tortillas)
Lime wedges (if you're feeling fancy)

Place two tortillas on a microwavable plate and spread each with 1/4 cup of black beans. Microwave on high for 25 seconds. Meanwhile, slice your avocado in half, dice and mash up 1 half. Remove tortillas from microwave and top each with salsa and your insta-guacamole. Squeeze lime juice over the top if you'd like some more zip. Lunch is served!