This meal was quite easy to make. The most difficult part was cutting the veggies.
I even fed the black bean filling to my daughter for lunch the next day and she liked it (well as much as you can tell that she liked it since everything seems to be “shared” with the dog lately). I also made enough for our lunches the next day, and it was very filling. I didn’t even heat it up, just ate it cold.
4 large whole wheat soft tortilla shells
1 cup tomatoes, diced
1 19oz can black beans, rinsed and drained
2 cloves garlic, minced
1 cup frozen corn, thawed
1 cup lettuce, chopped (any kind will do)
3 green onions, finely sliced
¼ cup roasted red pepper (jarred is easiest)
¾ cup Monterey Jack cheese
1 tsp cumin
1 tsp chili powder
Salt to taste
In a medium skillet on medium heat, add black beans, tomatoes, garlic, cumin, salt and about ¼ cup of water. Cook until tomatoes are soft, about 5 minutes.
Take corn, and place into the centre of a paper towel. Squeeze out excess water in the sink. Heat a small skillet on medium high, and add corn in a single layer into pan. Sprinkle on the chili powder and cook for a few minutes, stirring occasionally, or until the corn becomes darkened, but not black (only about 5 minutes).
Once the beans and the corn are done cooking, put together tacos by starting with the beans, followed by corn, lettuce, onions, pepper and cheese. Roll up the wraps, and your done! Serve with salsa and sour cream if desired.
