Ingredients (Serves 2)

• 1 can (approx. 400ml) Black Beans, rinsed and drained
• 1/2 can (approx. 200ml) Whole Kernel Corn, drained (or a handful of frozen corn)
• 1 pack Small Corn or Flour Tortillas (Taco size)
• 1 small Onion, finely chopped1 tbsp Cooking Oil (Canola or Olive)
• 1 tsp Chili Powder (or Taco Seasoning if available)
• 1/2 tsp Cumin
• 1/4 cup WaterSalt & Pepper (to taste)
• Toppings (Mix & Match): Shredded lettuce, salsa, sour cream, shredded cheese, chopped avocado.

Procedure

1) Sauté: Heat the oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft, about 4 minutes.

2) Spice it Up: Stir in the chili powder and cumin. Cook for 30 seconds until very fragrant.

3) The Filling: Add the rinsed black beans, corn, and 1/4 cup of water. Mash about half of the beans against the side of the pan with a wooden spoon—this creates a creamy texture and helps the filling stay together.

4) Simmer: Bring to a simmer, then reduce heat and cook for 5-7 minutes, until the liquid has mostly evaporated and the filling is thick. Season with salt and pepper.

5) Warm the Shells: Warm the tortillas by placing them in a dry pan over medium heat for about 30 seconds per side, or microwave them briefly wrapped in a damp paper towel.

6) Assemble: Spoon the hot black bean mixture into the warm tortillas and let everyone customize with their favourite Rabba toppings.