A tasty, quick, and filling dinner:
Ingredients:
1/2 onion, chopped
2 large or 3 small ears of sweet corn
Olive oil
6 Tortillas
1 can black beans
Spices: Salt, Pepper, Cayenne, Chipotle chili powder, Cumin
1/4 cup cilantro
Guacamole (homemade or store bought)
The corn and onion were fresh from the farmer's market, the rest was bought at the store.
Cook 2 large or 3 small ears of corn: I like to cook mine by dropping into unsalted boiling water, uncovered, for 3-4 minutes. Remove from water and set aside.
In a skillet, saute half an onion, chopped, in a little olive oil.
After 4-5 minutes, rinse and add one can of black beans. Turn the heat down to low.
Add the following spices to taste: salt, pepper, cayenne, chipotle chili powder, and cumin. Let the beans warm through.
When the corn is cool enough, use a serrated knife to carefully slice off the kernels from the cob. They'll come off in sheets but will easily fall apart into individual kernels. Add the corn to the beans and onions.
Chop 1/4 cup cilantro and add to mixture. Stir and let sit over low heat while you heat up the tortillas. My favorite way to warm tortillas is to put them directly over a gas stove burner, flipping with tongs as needed to warm and get a little golden brown color on them without burning them.
Once the tortillas are ready, smear each with some guacamole (homemade or store bought) and scoop the corn and black bean mix into each. Enjoy!
