Remember, you must lightly warm or fry corn tortillas as the flavor and texture become enhanced. Never serve them cold.
2 cups canned kidney beans
2 cups frozen corn
2 tsp. oil
1 medium onion chopped
2 cloves garlic
1/2 red pepper chopped
1/2 green pepper chopped
dash of hot sauce or 1 jalapeño pepper chopped and seed removed. (Use gloves)
1 tsp. dried oregano
2 tbs. chopped cilantro
1 tsp. salt
1 tsp. sugar
1 lb. corn tortilla
Additional oil for frying
1 cup cheddar cheese
Cook onion, garlic, and peppers in oil. Add kidney beans. Cover and cook on low/medium for 15-20 minutes. Mash beans slightly to add some texture. Add corn and cook additional 10 min. Add rest of the ingredients, cook additional 5 min. Set aside
In a fry pan add additional oil and lightly fry corn tortilla. You can warm tortilla in pan without oil and use a tad of cooking spray. Cook 1 minute per side.
Fill tortillas as they come off pan with 2 tablespoon of bean mixture, and top with cheese. A wonderful side salad is a great accompaniment.