- 2 teaspoon [10 mL] olive oil
- 1 2/3 cups [410 mL] chopped onion
- 1 large clove garlic, minced
- 1/2 to 1 whole Jalapeņo pepper, minced
- 1 teaspoon [5 mL] cumin
- 1/4 to 1/2 teaspoon [1 to 2.5 mL] chili powder
- 2 cups [500 mL] canned black beans, drained
- 1 tablespoon [15 mL] freshly chopped oregano
or
1 teaspoon [5 mL] dried oregano
- 2 cups [500 mL] pureed tomatoes
- 1 1/2 cups [375 mL] beer
- 1 teaspoon [5 mL] vinegar
- 4 whole-wheat tortillas
- 2 cups [500 mL] frozen corn kernels
- 1/8 teaspoon [0.5 mL] salt
- Freshly ground black pepper, to taste
- 4 tablespoons [60 mL] low-fat sour cream
- 2 green onions, chopped
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- Preheat a large, non-stick frypan until really hot.
- Lower heat to medium-high and pour in olive oil.
- Soften chopped onion into hot olive oil until just golden.
- Mix in minced garlic and Jalapeņo pepper.
- Stir in cumin and chili powder.
- Mix in drained black beans, oregano, pureed tomatoes, beer and vinegar; simmer.
- Wrap whole-wheat tortillas into al foil; heat into a toaster-oven for about 5 minutes, until heated through.
- Two [2] minutes before serving, add corn kernels to black beans mixture, stirring well until heated through.
- Season with salt and black pepper.
- Fill warm tortillas with mixture.
- Serve, garnished with sour cream and chopped green onions.
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