Black Bean & Corn Tortillas
Black beans, canned tomatoes, and frozen corn become a delicious and healthy meal in no time flat. Add some fresh herbs and grab a little help from your spice cabinet, and a lunch for one can just as easily become a dinner for four. All hail the pantry raid!
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Servings Prep Time
2people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Drain and rinse the beans. Drain the Ro-Tel.
  2. In a large nonstick skillet, over medium heat warm the beans, Ro-Tel, and corn. Saute until warmed through, about 5 minutes.
  3. Add the next 4 ingredients (cumin through cilantro) and stir to incorporate. Lower heat to simmer and cover. Cook an additional 10 minutes, stirring frequently to avoid clumping.
  4. Warm the tortillas. Add 1 tbsp. sour cream, 1 tbsp. shredded cheddar, and top with bean & corn mixture. Ta-da! Lunch is served!
Recipe Notes

If you are making these Black Bean & Corn Tortillas for one or two people, you may very well have leftover beans.  No worries!  Refrigerate for up to 3 days and use it as a salsa for chips or crackers.  Or toss it into omelettes for a southwest-inspired hearty breakfast.  Let the pantry goodness follow you all week long!