A member of the legume family, black beans are high in protein and fiber. Here, they are combined with fresh corn and cumin to create a simple topping for corn tortillas.
Recipe courtesy of Williams-Sonoma. Adapted from New Healthy Kitchen Series, “Starters”, by Georgeanne Brennan (Simon & Schuster, 2006).
- 1 tablespoon olive oil
- Kernels cut from 1 ear yellow corn
- 1/2 teaspoon salt, plus more, to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 2 cups drained cooked black beans, or 1 can (14 ounces) black beans, drained
- 1/2 teaspoon ground cumin
- 4 corn tortillas, warmed
- Plain whole or low-fat yogurt for garnish
- Avocado slices for garnish
- Minced fresh cilantro for garnish
- 1 In a saucepan over medium heat, warm the olive oil. Add the corn kernels, the 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the corn is just heated through and slightly tender, about 3 minutes.
- 2 In a bowl, combine the black beans and corn. Season with salt, pepper and the cumin. Top each tortilla with some of the bean mixture, then add a spoonful of yogurt, a slice or 2 of avocado and a sprinkling of minced cilantro. Serve immediately.
- 3 Serves 4.