Black Bean & Toasted Corn Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 6-inch corn torillas |
12 baby spinach leaves |
1/4 cup(s) coarsely chopped cilantro |
1 cup(s) cooked black beans |
1/4 cup(s) crumbled cotija or feta cheese, optional |
1 cup(s) frozen corn kernels, thawed |
2 clove(s) garlic, minced |
1/4 teaspoon(s) ground black pepper |
2 1/2 tablespoon(s) ground cumin, divided |
1/2 cup(s) jarred roasted red pepper strips |
1/2 cup(s) prepared salsa |
2 small green onions, finely chopped |
Directions:
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 for to crush beans for creamier filling, if desired.
2. Heat skilled 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 springe with remaining 1 1/2 cumin, black pepper and cayenne pepper to taste. Cook 5 to 10 minutes or until golden and crispy, stirring frequently.
3. Preheat over or toaster oven to 350. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro and green onions. Top each taco with 1 tbs cheese, if using. Serve immediately or pack into lunch container and chill.
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