Vegan Black Bean Corn Tacos

Ingredients

• 1 can (15 Oz. Size) Black Beans
• Drained And Rinsed
• 1/2 cups Salsa
• 2 cloves Garlic
• Minced Or Pressed
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Salt
• Or To Taste (Will Vary Depending On Your Salsa)
• 1 can (15 Oz. Size) Corn
• Drained And Dried Very Well
• 1 whole Jalapeno
• Seeded And Minced
• 1 pinch Salt To Taste
• 6 Corn Tortillas
• Optional Taco Toppings (see My Suggestions Below)

Instructions

1. For the black bean filling: Place black beans, salsa, garlic, and ground cumin into a small saucepan.
2. Cook over medium heat, stirring frequently, until hot.
3. The beans will break up a bit as you stir.
4. Taste and season with salt, if necessary.
5. Keep warm on low while you cook the roasted corn.
6. For the roasted corn: Heat a non-stick pan over medium heat.
7. Once hot, add very dry corn and and diced jalapeno (no oil or cooking spray).
8. Let it sit for 3-5 minutes, so the corn/jalapeno has a chance to roast.
9. Stir a few times and then let it sit again for an additional 3-5 minutes.
10. Stir again.
11. If its not roasted enough, cook for another 3 minutes.
12. Remove from heat.
13. For the assembly: Warm a corn tortilla according to the package.
14. Place black bean filling into the tortilla and top with roasted corn/jalapeno, and additional toppings!
15. Serve and enjoy!
16. Suggestions for optional toppings: Corn tortillas Cilantro, roughly chopped (highly recommended) Lime juice Avocado Shredded cheese Sour cream/non-fat plain Greek yogurt (or vegan alternative) Shredded lettuce Other favorite taco toppings!