Quick and easy weeknight meal. These zesty tacos are from “Best of Sunset Weeknight”. I have not tried these yet.
Ingredients: [‘black beans’, ‘salsa’, ‘lime juice’, ‘fresh cilantro’, ‘frozen corn’, ‘monterey jack pepper cheese’, ‘flour tortillas’, ‘avocado’]
Quantity of Ingredients: [“2 (15 ounce) cans black beans, rinsed and drained “,”1/2 cup salsa (about)”,”2 tablespoons lime juice”,”2 tablespoons minced fresh cilantro”,”1 (16 ounce) package frozen corn, thawed and drained “,”1 1/2 cups shredded monterey jack pepper cheese (6 oz.)”,”8 -12 flour tortillas (6 in. wide)”,”1 firm-ripe avocado (about 8 oz.)”]
Number of Servings: 4
Steps: [‘Pour beans into a shallow 2- to 3 – quart casserole. Stir in 1/2 cup salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean mixture with corn, then sprinkle with cheese.’, ‘Bake in a 400 d F oven until mixture is hot throughout and cheese is bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.’, ‘While bean mixture and tortillas heat, pit and peel avocado. Cut into thin wedges and arrange on a small serving plate. Sprinkle avocado with remaining lime juice.’, ‘To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste.’]