Black Bean and toasted corn taco’s

I LOVED, LOVED THIS! This was the winner this week. I can't wait to make it again and I think it was so easy its going into the family rotation of meals. Chris loved it. It tasted so fresh and definitely filling. The toasted corn is my favorite part with the cilatro and feta ( okay, not vegan but so yummy!)

Black Bean and toasted corn taco’s

* 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

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 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.

1. 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.