- 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.
Preparation time: 20-