Vegan Black Bean Corn Tacos

For the black bean filling:
Place black beans, salsa, garlic, and ground cumin into a small saucepan. Cook over medium heat, stirring frequently, until hot. The beans will break up a bit as you stir. Taste and season with salt, if necessary. Keep warm on low while you cook the roasted corn.

For the roasted corn:
Heat a non-stick pan over medium heat. Once hot, add very dry corn and and diced jalapeno (no oil or cooking spray). Let it sit for 3-5 minutes, so the corn/jalapeno has a chance to roast. Stir a few times and then let it sit again for an additional 3-5 minutes. Stir again. If it’s not roasted enough, cook for another 3 minutes. Remove from heat.

For the assembly:
Warm a corn tortilla according to the package. Place black bean filling into the tortilla and top with roasted corn/jalapeño, and additional toppings! Serve and enjoy!

Suggestions for optional toppings:
Corn tortillas
Cilantro, roughly chopped (highly recommended)
Lime juice
Avocado
Shredded cheese
Sour cream/non-fat plain Greek yogurt (or vegan alternative)
Shredded lettuce
Other favorite taco toppings!