Bean and Corn Tacos | Health Hub

Ingredients

• ONE 28-OZ CAN fire-roasted diced tomatoes (suggested brand: Muir Glen)
• 1 CUP yellow onion peeled and diced
• 1 CUP fresh poblano chile peppers, seeded and diced
• 1 TABLESPOON garlic, pressed or minced
• 1 TABLESPOON fresh oregano, chopped, or 1 teaspoon dried
• 1 TEASPOON ground cumin
• 1 1/2 TEASPOONS chipotle peppers in adobo sauce, mash or puree before measuring
• 1/8 TEASPOON fine sea salt
• 1 1/2 CUPS cooked black beans or one 15-oz can no salt added black beans, rinsed and drained
• 1 1/2 CUPS cooked pinto beans or one 15-oz can no salt added pinto beans, rinsed and drained
• 2 CUPS yellow corn fresh or frozen
• 12, six-and-a-half corn tortillas
• 1/3 CUP fresh cilantro, chopped
• 3 CUPS romaine lettuce, finely chopped
• 6 cilantro sprigs for garnish, optional