Recipe and Photo Courtesy of Vegetarian Times
Makes 4 Tacos
1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
4 6-inch corn tortillas
baby spinach leaves or chopped lettuce
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
3. Warm tortillas. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, spinach or lettuce leaves, cilantro, and green onions. Serve immediately.