There’s nothing better than tacos. I could eat them every day and the wonderful flavor combinations are endless! This is one of my favorites black beans and sweet yellow corn.
Yield: 6 tacos
1 can sweet yellow corn
1 can of black beans or 1 1/2 cups cooked from dried beans
3 Tomatillos or green tomatoes
6 small flour tortillas
1/2 tsp. Garlic powder or 1-2 garlic cloves peeled
Wash all produce. Slice the cabbage very thin. Cut the tomatoes or Tomatillos into quarters.
Drain and rinse the beans if using canned and drain the corn.
For the salsa: In a blender or food processor blend the tomatoes or tomatillos. Add 2 tbsp. of water and mix on high until well processed. Add in a pinch of salt, garlic, and a few sprigs of cilantro. If it’s too thick add more water. Add on more salt to taste.
Heat the beans and corn up in a small pot on medium heat for 3-5 minutes until warmed through.
Heat up the tortillas if desired in a skillet but constantly turning and flipping them about a minute on each side. Or microwave for 30 seconds.
Layer tortillas with all the toppings and enjoy!