Black Bean & Toasted Corn Tacos
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| 1 c | black beans |
| 1/2 c | salsa |
| 2 | garlic cloves, minced |
| 2 1/2 tsp | cumin |
| 1 c | frozen corn, thawed |
| 1/4 tsp | pepper |
| 12 | baby spinach leaves |
| 1/2 c | jarred roasted red peppers, cut into strips |
| 1/4 c | cilantro, chopped |
| 2 | green onion, chopped |
| 1/4 c | feat cheese, crumbled |
| 4 | corn tortillas |
Bring beans, salsa, garlic, and 1 tsp cumin to simmer in saucepan. Reduce heat to medium low, and cook 5-6 mins or until soft. Remove from heat, and mash with fork ro crush beans.
Heat skillet over medium-high heat, and coat with olive oil. Wrap corn in paper towels, and squeeze out extra water. Add corn to skillet in single layer, sprinkle with remaining cumin, pepper, and cayenne pepper. Cook 5-10 mins or until golden and crispy, stirring frequently.
Preheat oven to 350. Toast tortillas in toaster oven for 1 min to soften. Fill each tortilla with 1/4 c beans, 1/4 c corn, 3 spinach leaves, cilantro, and green onions. Top each taco with 1 tbs cheese. Serve immediately or pack into lunch container and chill
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