Black Bean and Toasted Corn Tacos
Oh man, these were good. This recipe for Black Bean and Toasted Corn Tacos was in an issue of Vegetarian Times in an article for brown bag lunches. I think the way these would work best as a brown bag lunch is if the taco fillings are in a container separate from the tortillas, then the tortillas reheated between paper towels, and assembled together for lunch.
The recipe indicates to heat black beans, salsa, garlic, and cumin in a saucepan and then mash the mixture with a fork, but in a pinch, you could easily use refried beans or already mashed black beans. Next, frozen corn is toasted in a skillet with pepper, cumin, and cayenne. After the tortillas are heated, assembly begins: on each tortilla, add the beans, then the corn, fresh spinach leaves, strips of roasted red peppers from a jar, green onions, then cheese. I had feta cheese on hand and that worked fine. Although the recipe says it will make four 6-inch tacos, there was enough filling for six tacos.