Black Bean and Corn Tacos

Prep Time: 10 minutes                      Cooking Time: 15-20 minutes
Number of Servings: 6 tacos

Ingredients:

1 tablespoon (15 ml) olive oil
1 medium onion, small dice
2 cloves of garlic, minced

1 can (540 mL/19 fl oz) black beans, drained and rinsed
½ cup (125 mL) salsa (mild, medium, or hot)
¼ – ½ teaspoon (1.5-2.5 mL) chipotle chili powder (or canned chipotles in adobo sauce)
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) sea or Kosher salt
½ teaspoon (2.5 mL) freshly ground black pepper

1 cup (250 mL) fresh or frozen corn
2 cups (500 mL) fresh chopped spinach (firmly packed)
¼ cup (60 mL) chopped green onions
½ cup (125 mL) beef, chicken, or vegetable broth
1 cup (250 mL) chopped fresh cherry tomatoes
¼ cup (60 mL) chopped fresh cilantro

6 regular taco shells; or 6 soft taco/enchilada shells

Garnishes: Shredded cheddar cheese; crumbled queso fresco cheese, chopped cilantro; chopped tomatoes, cubed avocado

Method:

1. In a large sauté pan, heat oil over medium heat. Saute chopped onions and garlic until soft and fragrant (5 minutes). Reduce heat and add beans; heat through.
2. Add salsa, chipotle powder, cumin, salt, and pepper. Heat through.
3. With a potato masher, gently and minimally crush some of the beans.
4. Add corn and heat through until cooked. Add spinach and green onions. If the mixture is too thick, add in some of the broth.  Heat through.
5. Stir in the tomatoes and cilantro. Heat through. Adjust seasonings to taste.
6. Fill taco shells, and garnish as desired.

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]