Lunch: Black Bean and Corn Soft Tacos

Recipe by Megan and Jill Carle These tacos are perfect for a new cook — canned beans and corn are easy to use for a quick meal. Hot green chiles and sour cream sauce add zip.

Ingredients

1/2 c. sour cream
1 can hot green chiles
1 can black beans
1 can corn kernels
1 tbsp. chili powder
16 corn tortillas or 8 (8-inch) flour tortillas
1 1/2 c. Shredded lettuce
1 c. Cheddar cheese

Instructions

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

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