Vegetarian tacos

These can be made into a #vegan version by omitting the cheese, and made into breakfast by adding a fried egg. 4 6-inch tortillas 1 avocado, sliced 1 cup cooked beans -- pinto, black, whatever your favorite is 1 cup fresh corn 1 shallot, minced 2 slices of cheese or 1/4 cup shredded 1/4 tsp red pepper flakes 1/4 tsp cumin salt and pepper to taste 1 tsp cooking oil for sauteing Put a little oil in a small saute pan and heat with a medium flame. Add the shallot and sweat it for a few minutes. Add the corn and saute for about 5 minutes gently, until it softens. Add the beans and spices and continue to heat on low while you prepare the tortillas -- don't let it get too dry. taste and adjust seasoning. Lay the tortillas on a lightly-oiled griddle and heat on a medium flame for a minute, then flip over. put the cheese, if using, on the tortilla, and then the avocado. continue to heat until the bottom of the tortilla gets a little browned and crispy -- just a couple of minutes. add a quarter of the bean-corn mixture to each tortilla and serve with your favorite hot sauce. Serves 2 people -- 2 tortillas each.