Black Bean & Toasted Corn Tacos

Makes 4 tacos

30 minutes or fewer

Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.

• 1 cup cooked black beans
• ½ cup prepared salsa
• 2 cloves garlic, minced (2 tsp.)
• 2 ½ tsp. ground cumin, divided
• 1 cup frozen corn kernels, thawed
• ¼ tsp. ground black pepper
• 4 6-inch corn tortillas
• 12 baby spinach leaves
• ½ cup jarred roasted red pepper strips
• ¼ cup coarsely chopped cilantro
• 2 small green onions, finely chopped (¼ cup)
• ¼ cup crumbled cotija or feta cheese, optional

1. 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.
2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
3. 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. 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 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.

nutritional information

Per 2 tacos:

• Calories: 362
• Protein: 14 g
• Total Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 74 g
• Cholesterol: 0 mg
• Sodium: 904 mg
• Fiber: 14 g
• Sugar: 9 g

Gluten-Free