Black Bean and Corn Soft Tacos

Taco night at my house is absolutely the best. Usually we heat up some beans (black or refried), warm up some tortillas, and then just get a bunch of toppings and put them into bowls for everyone to serve themselves. It's always delicious, and it's never the same. Sometimes we have fish or shrimp tacos (until I got sick from some shrimp and I don't eat them anymore), or sometimes I'll make some tortillas from scratch (another recipe to post!).
Now, I changed the recipe I found quite a bit. I added a few more things, and I think that additional toppings would go well with this (tomatoes, salsa, some lime wedges, etc.). However, the tacos were still quite good. The original recipe calls for a sour cream sauce with some hot green chiles, but no one in my family likes chiles, so I didn't bother. I just used some sour cream with a bit of lime juice mixed in.
The tacos are really easy to make. Just drain the beans, rinse, and place in a small sauce pan. Add the corn and its liquid, some chili powder, and some cumin. I also added the juice from half of a lime and some salt and pepper. Stir everything together.

Cook over medium-low heat, stirring occasionally, for about 10 minutes, then remove from heat and put into a bowl. Put the shredded lettuce, grated Cheddar cheese, and sour cream sauce in bowls for serving. Heat up your tortillas in the oven or the microwave, and then put onto a plate. Allow everyone to make their own tacos. Here's mine:

The beans and corn taste a little bit like something you might get at taco bell, but so much better. At some point I'd like to try the recipe again with some tomatoes and homemade tortillas, but it's already really great. I have some extra bean/corn mixture, so I'll probably put it into a quesadilla or something. Yum :)
Here's the recipe:

Black Bean and Corn Soft Tacos

Ingredients:

1/2 cup sour cream

2 15 oz. cans black beans

1 15 oz. can corn kernels

1 1/2 T chili powder

1 T cumin

Juice from 1/2 lime

Salt and pepper

8 8-inch flour or corn tortillas

1 1/2 cups shredded lettuce

1 cup grated Cheddar cheese

Instructions

1. Put the sour cream, Cheddar cheese, and lettuce into separate serving bowls. Set aside.
2. Drain the beans, rinse under cold water, and place in a small saucepan. Add the corn and its liquid, the chili powder, the cumin, the lime juice, and some salt and pepper to taste. Stir until combined, and then cook over medium-low heat for 8-10 minutes, stirring occasionally. Transfer to a serving bowl.
3. Heat up the tortillas in the oven or the microwave, and then put onto a plate.
4. Serve everything together and allow people to build their own tacos with the toppings.
5. Eat.

Source: College Vegetarian Cooking