Vegan mexican black bean and corn tacos

19 oz. black beans or pinto beans (or 2 1/3 c. cooked)
12 oz. corn or 1.5 cup. frozen
4 garlic cloves, minced
3/4 T. sweetener
1.5 t. roasted cumin or regular
1/4-1/2 t. herbamare
pnch of ground pepper
1/4-1/2 lime juiced (or to taste)
8-12 corn tortillas
salsa of choice

heat a pot on med. drain corn add bean juice and garlic and cook for 3-4 min.  meanwhile heat your corn torts over med heat in a frying pan for 30 sec.  add the lime juice to the beans and corn and taste.  adjust seasonings to taste.  assemble tacos, starting with a layer of beans and corn, some salsa then top with marinated costa rican cabbage.  serve.

Costa Rican Cabbage

1/2 green cabbage shredded or 5c. slaw mix
1 med ripe tomato diced
1/2 white onion, chopped
1 clove garlic, minced
1 handful fresh cilantro roughly chopped
1-1 1/2 large limes juiced
1/4-1/2 t. herbamare
1/4 t. pepper

toss in a large bowl and massage well for a minute or two until cabbage has softened.  adjust lime, salt and pepper to taste. place in refrigerator to marinate until needed.  if you want it more spicy add fresh jalapeno or chili pepper.