For a simple supper, try this twist on tacos -- top corn-studded waffles with a lively black bean salsa. A cornmeal mix streamlines the preparation.




  • For salsa, brush tomato halves with 1 teaspoon of the olive oil; place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until tomatoes begin to char, turning once. Remove from broiler pan and cool slightly; coarsely chop.

  • Meanwhile, in a medium bowl combine the remaining 1 teaspoon olive oil, beans, green onions, cilantro, lime juice, serrano pepper, and salt. Stir in tomatoes and any juices. Set aside.

  • For waffles, prepare corn muffin mix according to package directions, except stir corn into batter. (If necessary, add 1 to 2 additional tablespoons milk to thin batter.)

  • Pour about half of the batter onto the grid of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid; keep warm. Repeat with remaining batter.

  • To serve, cut waffles in half. Divide warm waffles among 4 serving plates. Dollop with salsa and yogurt. If desired, garnish with cilantro sprigs. Makes 4 servings.

Nutrition Facts

417 calories; 12 g total fat; 55 mg cholesterol; 841 mg sodium. 70 g carbohydrates; 15 g protein;