Creamed Corn and Black Beans

• 4 ears corn (about 4 cups kernels)
• 13 cup skim milk
• 16 ounces canned no-salt-added black beans
• 6 ounces whole red pepper or 5 ounces chopped ready-cut red pepper (1 1/4 cups)
• 1 jalapeno
• 1 small clove garlic
• 1 tablespoon rice vinegar
• 2 whole wheat flour tortillas
• 18 teaspoon salt
• Freshly ground black pepper

1. Shuck corn and scrape kernels from cobs.
2. Coarsely chop half of the kernels in food processor; spoon into saucepan.
3. Combine milk with remaining kernels, and process to cream; stir into saucepan.
4. Cook corn over low heat about 7 minutes, to blend well and cook through.
5. Wash and drain beans, add to corn and cook 1 minute.
6. Wash, trim and finely chop red pepper; wash, seed and mince half the jalapeno (more if desired).
7. Heat tortillas in toaster oven.
8. Mince garlic.
9. Take the corn mixture off the heat, and add garlic, pepper, jalapeno and vinegar.
10. Season with salt and pepper, and stir well.

corn, milk, salt, red pepper, jalapeno, clove garlic, rice vinegar, whole wheat flour tortillas, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3088 (may not work)