Black Bean and Toasted Corn Tacos with Cotija Cheese

Makes 4 tacos

1 cup cooked or canned and rinsed black beans
1/2 cup prepared salsa
2 minced garlic cloves
2 1/2 teaspoons cumin
1 tablespoon olive oil
2 cups thawed frozen corn, drained and patted dry
1/4 teaspoon coarsely ground black pepper
Dash cayenne
4 corn tortillas
12 baby spinach leaves
1/2 cup roasted red peppers, drained and thinly sliced
1/4 cup coarsely chopped cilantro leaves
2 small scallions, minced
1/4 cup crumbled cotija or feta cheese

1. Combine black beans, salsa, garlic and 1 teaspoon of the cumin in a medium pot. Cook on medium-low for 5 to 6 minutes until beans are soft. Mash with a fork to crush about half of the beans.
2. Heat olive oil in a medium skillet over medium-high heat while beans are cooking. Wrap corn in a layer of paper towels and squeeze out excess water. Add corn to skillet in a single layer, remaining 1 1/2 teaspoons cumin, black pepper and cayenne, and cook, stirring frequenly, until corn is golden and lightly crispy, 4 to 5 minutes.
3. Arrange several spinach leaves on each corn tortilla mixture. Top each with hot black bean mixture to wilt spinach leaves. Layer strips of red pepper on each. Sprinkle each with cilantro and scallions.
4. Divide half of the corn mixture between the tortillas, reserving remaining half for Later Lunch.
5. Sprinkle each tortilla with cotija or feta cheese and fold in half. Serve immediately, or pack into a lunch container and refrigerate.