We have two recipes for tacos in this book, which may seem repetitive, but the only similarity is the tortillas and cheese. This version has the great combo of black beans and corn, with a little bit of zip from the sauce.

　　

Ingredients

serves 4

　　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

　　1 1/2 cups shredded lettuce

　　1 cup grated Cheddar cheese

　　

Step 1

Combine the sour cream and green chiles in a small bowl and set aside.

　　

Step 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.

　　

Step 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.

　　

food for thought

Step 4

Okay, let’s just get this over with. We all know that beans are loaded with great nutrients and are low in fat. Unfortunately, we also know that they can cause . . . an embarrassing issue. So, what to do? If you’re using canned beans, rinse them before you use them, like in this recipe. If you cook beans, soak them for a few hours first, then drain them. Use fresh water to cook them and cook until they’re very soft. I’ve heard that this can lessen the effects by up to 80 percent.

　　College Vegetarian Cooking