BLACK BEAN & CORN SOFT TACOS

This is a great dinner for the warmer weather we've been enjoying. I like to set it up as a "build-your-own-taco" bar, mainly because everyone in our family likes different ingredients. It's very easy if you just prepare everything in advance & put each ingredient in a separate bowl. Then you can pop the warm ingredients in the microwave (if you use one) to keep them hot without over-cooking.
Note: If using cast-iron skillet to heat tortillas, give the skillet plenty of time to pre-heat.

Serves 4

8 corn (or flour) tortillas (Mission brand is good.)
1 can black beans, drained & rinsed
2 tbls (more or less to taste) jalapeno peppers, minced
(gotta be Mrs. Renfro's brand! --See note below recipe)
1 Roma tomato, diced
1/2 tsp garlic salt, divided
1 cup frozen corn
1 tsp olive oil
1 small red pepper, seeded & cut into 1" x 1/4" slices
1/4 red onion, diced
1/4 tsp white pepper
1 1/2 cups shredded crispy lettuce, such as romaine
1 cup finely shredded cheese, such as Kraft's "Authentic Mexican Style" white cheese

Optional garnishes:
additional chopped tomato
chopped avocado
additional jalapeno peppers
sour cream

Cook corn in small amount of water until just done but still a bit crisp. Drain and set aside. Heat olive oil in skillet over medium heat. Add red onion & red pepper. Saute until onion is transparent and tender, about 7-10 minutes. Add corn, white pepper and half of garlic salt, and stir well. Set aside & keep warm.
Meanwhile, combine black beans, tomato, and jalapeno peppers in small saucepan. Add about 2 tbls water. Cook, uncovered, over medium-high heat until hot. Season with remaining garlic salt. Mixture should be moist but not soupy; keep warm. Do not allow beans to dry out; add additional water if needed.

For best results, heat the tortillas individually in a pre-heated dry skillet; cast iron is best, but non-stick will also work. Heat on each side until puffed & lightly browned. (If you want to prepare several at once, keep them in a warm oven after heating in skillet, wrapped lightly in foil or a dish towel. Watch them to make sure they do not dry out.) Fill each tortilla with 1 to 2 tbls each of the bean and the corn mixture. Top with shredded lettuce, cheese, and other garnishes, as desired. Fold tortilla in half. Serve immediately.

Note: Even if you usually do not like jalapeno peppers, try the Mrs. Renfro brand. They come pre-sliced in a 16 oz glass jar. They are really good: crisp, very flavorful, & spicy without being overly hot.