CREAMED CORN AND BLACK BEANS

Creamed Corn and Black Beans image

Provided by Marian Burros

Time 15m

Yield 2 servings

Number Of Ingredients 10

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Ingredients

4 ears corn (about 4 cups kernels)
1/3 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
1/8 teaspoon salt
Freshly ground black pepper

Steps:

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

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 6 grams, Carbohydrate 125 grams, Fat 9 grams, Fiber 25 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 891 milligrams, Sugar 26 grams, TransFat 0 grams