This taco recipe has the great combo of black beans and corn, with a little bit of zip from the sauce.
1/2 cup sour cream
1 (4-ounce) can hot green chiles
1 (15-ounce) can black beans
1 (15-ounce) can corn kernels
1 tablespoon chili powder
16 (6-inch) corn tortillas or 8 (8-inch) flour tortillas
11/2 cups shredded lettuce
1 cup grated Cheddar cheese
1. Combine the sour cream and green chiles in a small bowl and set aside.
2. Drain the beans, rinse under cold water, and place in a small saucepan. Add the corn and its liquid and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, or until hot. Drain the liquid and stir in the chili powder.
3. Place 4 corn tortillas or 2 flour tortillas on a plate. If you are using corn tortillas, double them up, so you have 2 stacks of 2 tortillas each. Spoon some of the black bean mixture onto the centers. Top with the lettuce, cheese, and sour cream sauce as desired. Repeat with the remaining ingredients.
Reprinted with permission from College Vegetarian Cooking: Feed Yourself and Your Friends. Copyright © 2009 by Megan Carle and Jill Carle, Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo Credit: Penny De Los Santos.
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