Black Bean & Toasted Corn Tacos
Surprise! These brown-bag- friendly tacos are just as good chilled as they are served hot.
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
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled cotija or feta cheese, optional
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. Preheat oven or toaster oven to 350°F. 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.
Carbohydrate Content: 74 g
Fat Content: 4 g
Fiber Content: 14 g
Protein Content: 14 g
Saturated Fat Content: 1 g
Sodium Content: 904 mg
Sugar Content: 9 g