Black Bean and Corn Tacos

Ingredients: ¾ cup chopped onion 1 tablespoon olive oil 1 clove garlic minced 15 ounces black beans ½ cup salsa ½ teaspoon chili powder ½ teaspoon cumin ¼ teapsoon paprika Ingredients: ¾ cup chopped onion 1 tablespoon olive oil 1 clove garlic minced 15 ounces black beans ½ cup salsa ½ teaspoon chili powder ½ teaspoon cumin ¼ teapsoon paprika

Ingredients continued: ¼ teaspoon cayenne pepper ½ teaspoon Mexican oregano crushed 1 cup corn 12 taco shells Toppings: Salsa lettuce cherry tomatoes Ingredients continued: ¼ teaspoon cayenne pepper ½ teaspoon Mexican oregano crushed 1 cup corn 12 taco shells Toppings: Salsa lettuce cherry tomatoes

Cook onions until translucent. Add garlic, black beans, salsa and all the spices. Cook until salsa cooks down, about 8-10 minutes. Cook onions until translucent. Add garlic, black beans, salsa and all the spices. Cook until salsa cooks down, about 8-10 minutes.

Add corn and cook until heated through. Warm taco shells. Pile bean and corn mixture into taco shells. Add salsa, shredded lettuce, and tomatoes. Add corn and cook until heated through. Warm taco shells. Pile bean and corn mixture into taco shells. Add salsa, shredded lettuce, and tomatoes.

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