I found it !!
and here is the online version if anyone is interested : http://www.vegetariantimes.com/ Here is a quick and easy version of their Black Beans and Corn Tacos 1 can black beans
1/2 cup prepared salsa ( more if you like )
garlic - 2 cloves minced ( or 2 teaspoons garlic powder)
2 1/2 teaspoons ground cumin spice
1 can yellow corn
black pepper
4 - 6 inch corn tortillas
12 baby spinach leaves
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped
red pepper strips
1/4 cup crumbled feta cheese - optional
Mix, black beans, salsa, yellow corn and garlic and cumin and black pepper and warm in microwave.
Fill each tortilla with the above mixture, add spinach leaves, the chopped cilantro and green onions, red pepper strips and feta cheese
Enjoy !
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Here is the original recipe from the magazine - ingredients are the same, cooking directions are different Directions
1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp.
Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Tastes good hot or cold !
