One can of seasoned black beans and corn becomes a fast filling for soft tacos. The beans are already spiced and saucy, so you just warm them and build. Lime juice and a scattering of onion brighten the straightforward heat.

Serves 2. 15 minutes, 10 at the stove.

About 500 calories a serving, 21 g protein, 89 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the can of black beans with corn and sauce into a small pot. Warm over medium heat, stirring once or twice, until bubbling at the edges, about 5 minutes. Taste and add salt and pepper as needed.5 min
2. While the beans warm, slice the lime into wedges and slice or mince half a small onion. Wrap 4 flour tortillas in a damp paper towel and warm in the microwave until soft, about 1 minute, or warm them one at a time in a dry skillet.1 min
3. Spoon half the warm beans and their sauce into each of 2 tortillas. Top with onion, squeeze lime over, and fold or roll. Serve with extra lime wedges and the remaining beans spooned on the side.

Note Swap canned black beans and frozen corn with fresh lime and onion for more brightness if you have them. Leftovers keep three days covered in the fridge; reheat in a skillet and serve as a bowl with rice. Serve with salsa, sour cream, or a cold slaw.