- black beans, one can
- corn, one can
- Tortilla shells, 6" diameter
- Salsa or picante sauce
- Spices: garlic powder, chili powder, marjoram, ground cumin
- Toppings: lettuce, chopped tomatoes, soy cheese
- Rinse and drain black beans thoroughly. Drain corn. Mix both in saucepan with approximately 1/2 cup of salsa (more or less depending on how big your cans of beans and corn are). Heat over medium-low burner, stirring frequently. Add more salsa if mixture becomes too dry. Add spices to taste. Cook until hot through and flavours have had some time to combine. To serve: fill warmed tortilla shells with bean and corn mixture and toppings.