Ingredients

For the Filling: 7 ounces dried black, red kidney or garbanzo beans (chick-peas) or 12 oz canned beans, drained and rinsed 64 fluid ounces water 1 tablespoon cooking oil 6 ounces finely chopped zucchini or yellow summer squash 6 ounces fresh or frozen corn kernels 2 cloves garlic, minced 1 fresh mild green chili, seeded and finely chopped, or 1 tinned green chili, drained, seeded, and chopped 1 small hot chili, seeded and chopped (optional) 1 ounce shredded jícama (optional) For the Salsa: 6 ounces finely chopped peeled tomatoes (2 medium) 3/4 ounces sliced spring onion 1-2 tablespoons chopped fresh coriander 2 tablespoons lemon juice 1 clove garlic, minced Several splashes hot chili sauce For the Tacos: 4 ounces shredded lettuce 8 10 in flour tortillas, or packaged taco shells, warmed (see headnote) 4 ounces grated mild melting cheese or cheddar cheese Sour cream

Description

South Western Bean And Corn Tacos, Recipe

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