• Black beans, one can
  • Corn, one can
  • Tortilla shells, 6″ diameter
  • Salsa or picante sauce
  • Spices: garlic powder, chili powder, marjoram, ground cumin
  • Toppings: lettuce, chopped tomatoes, soy cheese


Rinse and drain black beans thoroughly. Drain corn. Mix both in saucepan with approximately 1/2 cup of salsa (more or less depending on how big your cans of beans and corn are). Heat over medium-low burner, stirring frequently. Add more salsa if mixture becomes too dry. Add spices to taste. Cook until hot through and flavours have had some time to combine. To serve: fill warmed tortilla shells with bean and corn mixture and toppings.

Note on serving sizes: this varies with how large the cans of beans and corn are. I’m thinking along the lines of light-lunch size servings. This is a good recipe for making more than you need and having leftovers, because the flavours blend nicely when it sits in the fridge overnight.

Serves: 2-4

Preparation time: 20-