Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1 cup frozen corn kernels (150g)
  • ½ cup vegetable broth (120 ml)
  • Salt and black pepper to taste
  • 1 lime, juiced
  • ½ cup sour cream (120g)
  • 1 chipotle pepper in adobo sauce, minced (plus ½ teaspoon adobo sauce)
  • 1 tablespoon lime juice
  • 8 small corn or flour tortillas
  • Optional toppings: chopped cilantro, crumbled queso fresco or feta cheese, sliced avocado, hot sauce

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Stir in chili powder, cumin, smoked paprika, and oregano; cook briefly.
  3. Add black beans, corn, and vegetable broth to the skillet.
  4. Simmer, stirring occasionally, until the liquid is reduced and the filling has slightly thickened (about 10 minutes).
  5. Stir in lime juice; season with salt and pepper to taste.
  6. In a small bowl, combine sour cream, minced chipotle pepper (and adobo sauce), and lime juice. Mix well.
  7. Warm tortillas according to package directions (or in a dry skillet).
  8. Fill each tortilla with the black bean and corn mixture.
  9. Top with chipotle crema and your choice of optional toppings. Serve immediately.