BLACK BEAN & CORN TACOS
Ingredients:
1/2 cup dry black beans
1/2 cup corn kernels
1/2 cup chopped tomatoes
1/2 cup chopped lettuce
1/2 cup chopped avocado
1/2 cup chopped onion
1/4 cup chopped cilantro
2 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
8 corn tortillas
Instructions:
Rinse and soak the black beans overnight, then drain and rinse again.
In a saucepan, combine the black beans, 1/2 cup of water, and 1/2 tsp of salt. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
In a small bowl, mix together the cumin, chili powder, garlic powder, and 1/2 tsp of salt.
In a large skillet, heat the olive oil over medium heat. Add the corn kernels and the spice mixture, and sauté for 5 minutes, until the corn is tender.
Add the cooked black beans to the skillet, and stir to combine.
To assemble the tacos, heat the corn tortillas in a dry skillet or on the stovetop. Divide the bean and corn mixture evenly among the tortillas, and top with the chopped tomatoes, lettuce, avocado, onion, and cilantro.
Serve the tacos hot, with your favorite hot sauce or salsa on the side. Enjoy!
