Here is another submission by the lovely Bridget! This recipe is also from vegetariantimes.com. Sounds like the perfect dish for the first outdoor meal of the season!
Thanks, Bridget!
1 cup cooked black beans (canned is fine)
1/2 cup salsa
2 cloves garlic, minced (about 2 tsp)
21/2 tsp cumin, divided
1 cup frozen corn, thawed
1/4 tsp black pepper
cayenne pepper, to taste
4 6-inch corn tortillas
olive oil cooking spray
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup cilantro, coarsely chopped
2 small green onions, finely chopped (about 1/4 cup)
1/4 cup crumbled cotija or feta cheese, optional
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.
Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess liquid. Add corn to skillet in single layer, and sprinkle with remaining 11/2 tsp cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
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. (Note from Pam: I like to heat tortillas on a flat iron skillet on both sides until puffed.) 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 tbls cheese, if using. Serve immediately.
Makes 4 tacos.
