Ingredients
- 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 froze 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 chooped cilantro
- 2 small green onions, finely chopped (1/4 cup)
- 1/4 cup crumbled cotija or feta cheese
- cayenne pepper to taste
Directions
- Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in a saucepan. Reduce heat to a medium-low, and cook 5-6 mins, or until soft. Remove from heat, and mash with a fork to crush beans for creamier filling, if desired.
- 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 a single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5-10 mins, or until golden and crispy, stirring often.
- Preheat oven or toaster oven to 350 F (175 C). Toast tortillas in toaster oven 1 min to soften. Alternately, bake tortillas on a taco baking rack in the oven for 7-10 mins or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbsp. cheese (optional). Serve immediately, or pack into lunch container and chill.
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