Ingredients:
Jerk Black Beans
- 1 teaspoon olive oil
- 1/2 red onion, chopped
- 3 cups cooked Camellia Brand Black Beans
- 1 1/2 tablespoons store-bought or pre-made Jamaican Jerk Seasoning Blend, or to taste
- 1 teaspoon garlic powder
- Fresh lime juice, to taste
- 6 tablespoons water or bean-cooking liquid
Roasted Corn Salsa
- 1 1/2 cups frozen corn kernels or 2 ears of corn
- 1/2 red onion, chopped
- 1/4 cup chopped cilantro
- 1/2 cup halved grape tomatoes
- Salt, pepper, cayenne and lime juice to taste
Tortillas and Toppings
- Small corn or flour tortillas
- Diced avocado
- Chopped green onions
- Additional fresh lime juice
- Sour cream or plain Greek yogurt
Directions:
- Heat oil in a skillet over medium heat. Add red onion and cook for 4-5 minutes.
- To the skillet, add cooked beans, jerk seasoning blend, garlic powder, lime juice and water or bean-cooking liquid. Cover and simmer for 7-8 minutes. Taste and adjust seasonings, and add more water or bean-cooking liquid if mixture is dry.
- Cook ears of corn over a grill or a gas flame until roasted to your preference. Cut corn kernels off cob. Or, add frozen corn to a heavy-bottomed skillet over high heat. Cook until kernels have browned, stirring occasionally, 6-8 minutes.
- Cool corn and add to a bowl with chopped red onion, cilantro, and halved grape tomatoes. Season mixture to taste with salt, pepper, cayenne and lime juice.
- Warm tortillas by wrapping in aluminum foil and heating in a 350° oven for 15-20 minutes. Or, heat individual tortillas over a gas burner flame, using tongs to flip and slightly char each side.
- Add bean mixture and corn salsa to warmed tortillas and add toppings as desired. Serve immediately.
Recipe adapted from veganricha.com.