Prep the vegetables

• Chop the onion and halve the cherry tomatoes.
• Slice the bell pepper and jalapeño, and cut the corn kernels off the cob.
• Drain and rinse the black beans.

Sauté the onion

• Heat a pan and sauté the onion until lightly browned.

Add the peppers

• Add the bell pepper and jalapeño to the pan.
• Sauté until soft.

Add beans, corn and tomatoes

• Stir in the black beans, corn, cherry tomatoes and cilantro stems.
• Season with salt to taste.

Finish and serve

• Add the cilantro vinegar or lime juice and stir through.
• Serve in tortillas topped with jalapeño hot sauce and lime wedges.