Black bean-chile-corn salsa with fresh corn tortillas
1/2 a can (~8 oz) of black beans, drained and rinsed
1 small onion, finely diced
1/2 cup sweet corn, either fresh or frozen or canned
3-4 roasted Anaheim-type chiles, roasted, peeled, seeded, and diced
1 jalapeno, finely diced
1 large tomato, diced and allowed to drain
juice from 1 lime
1-2 tablespoons of Italian dressing
grated cheese
Combine all but the tomato and cheese and let stand for 10 minutes or so to let the flavors meld, then add the diced tomato.
Lightly coat fresh corn tortllas with olive oil and place them one at a time in a hot skillet for several minutes on each side. Before removing, sprinkle on some grated cheese to melt.
After removing the tortilla from the skillet, pile on some of the salsa and fold the tortilla up sort of like a taco. Place another tortilla on the skillet for the next person in line.
This makes enough for two hungry adults. They are delicious and a good way to use any peppers and other garden stuff you might want to add in.
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--Ruth
Some say the glass half-full. Others say the glass is half-empty. To an engineer, it’s twice as big as it needs to be.
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