Spicy Black Bean & Corn Tacos

• 1 Tablespoon Olive Oil
• 2 ears Fresh Corn, Kernels Removed
• 1/2 whole Medium Red Bell Pepper, Finely Chopped
• 1/2 whole Medium Red Onion, Finely Chopped
• 1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed.
• 1/2 cups Reduced-fat Feta Cheese Crumbles
• 1/4 cups Chopped Cilantro
• 1 Tablespoon Fresh Lime Juice
• 2 teaspoons Finely Chopped Chipotle Peppers (from A Can Of Chipotles In Adobo)
• Salt
• 12 whole Small White Or Yellow Corn Tortillas

1. Heat olive oil in a large skillet over medium high heat.
2. Add the corn and cook, stirring occasionally.
3. Two minutes into cooking the corn, add the bell peppers and onions.
4. Cook stirring occasionally, until the corn begins turns golden brown and other veggies have softened (about 8 minutes total).
5. Transfer the corn, peppers, and onions into a large bowl.
6. Add the remaining ingredients (except tortillas) and toss to combine.
7. Check the seasonings and add salt to taste.
8. Heat the tortillas in the microwave or skillet.
9. Spoon equal amounts of the filling onto each tortilla.

olive oil, red bell pepper, red onion, black beans, crumbles, cilantro, lime juice, peppers, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spicy-black-bean-corn-tacos/ (may not work)