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Categories:Viewed: 107 - Published at: a year ago
Ingredients
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1/2 cups Salsa
- 2 cloves Garlic, Minced Or Pressed
- 1 teaspoon Ground Cumin
- 1/4 teaspoons Salt, Or To Taste (Will Vary Depending On Your Salsa)
- 1 can (15 Oz. Size) Corn, Drained And Dried Very Well
- 1 whole Jalapeno, Seeded And Minced
- 1 pinch Salt To Taste
- 6 Corn Tortillas
- Optional Taco Toppings (see My Suggestions Below)
Method
- For the black bean filling: Place black beans, salsa, garlic, and ground cumin into a small saucepan.
- Cook over medium heat, stirring frequently, until hot.
- The beans will break up a bit as you stir.
- Taste and season with salt, if necessary.
- Keep warm on low while you cook the roasted corn.
- For the roasted corn: Heat a non-stick pan over medium heat.
- Once hot, add very dry corn and and diced jalapeno (no oil or cooking spray).
- Let it sit for 3-5 minutes, so the corn/jalapeno has a chance to roast.
- Stir a few times and then let it sit again for an additional 3-5 minutes.
- Stir again.
- If its not roasted enough, cook for another 3 minutes.
- Remove from heat.
- For the assembly: Warm a corn tortilla according to the package.
- Place black bean filling into the tortilla and top with roasted corn/jalapeno, and additional toppings!
- Serve and enjoy!
- Suggestions for optional toppings: Corn tortillas Cilantro, roughly chopped (highly recommended) Lime juice Avocado Shredded cheese Sour cream/non-fat plain Greek yogurt (or vegan alternative) Shredded lettuce Other favorite taco toppings!
