Ingredients

• 7 strips bacon
• 1 medium onion, chopped
• 2-3 jalapeno peppers, chopped and seeded (or leave the seeds, this is to taste)
• 1 red pepper, chopped
• 4 ears corn, removed from cob (or about 3-4 cups)
• Milk, to taste (optional)
• 2 cans black beans, rinsed and drained
• 8 corn tortillas
• Toppings: cilantro, sour cream, salsa, lettuce, tomatoes, etc.

Instructions

1. In a cast iron skillet (or other large skillet), fry bacon to desired crispness.
2. Remove bacon from skillet and drain on a paper towel-lined plate. Leave the bacon grease in the skillet over medium-low heat.
3. Add the onion, followed by the peppers to the bacon grease and cook about 5 minutes, until soft but not brown. Reduce heat if needed.
4. Add the corn to the pan. Fry corn until cooked through, about 15-20 minutes. If you want to make this step even faster, microwave the corn on the cob for 5 minutes. This will mostly cook the corn then it should fry much more quickly.
5. For a creamier-style corn, you can add a bit of milk at this time. I forgot about the milk so I did not try it this way.
6. Once corn is cooked, stir in black beans until heated through.
7. Cut bacon into small pieces and add to pan or use as a topping for the tacos.
8. Makes 4 servings of two tacos each.