South Western Bean and Corn Tacos

FOR THE FILLING:
If using dried beans, rinse beans. In a 4-quart saucepan combine dried beans and 32 fluid ounces of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit simmering. Soak by placing beans in 32 fluild ounces water in a 4-quart saucepan. Cover and leave in a cool place for 6-8 hours or overnight.) Drain beans and rinse. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.) In the same pan combine beans and remaining 32 fluid ounces water. Bring to boiling; reduce heat. Cover and simmer for 1-2 hours, or till beans are tender, stirring occasionally. Drain. In a large frying pan, heat oil. Add zucchini or squash, corn, garlic, and chilies; cook and stir for 5 minutes. Stir in cooked or tinned beans, and jícama, if desired; cook and stir till heated through.

FOR THE SALSA:
In a mixing bowl combine tomatoes, spring onion, coriander, lemon juice, garlic, and hot chili sauce to taste.

FOR THE TACOS:
Sprinkle shredded lettuce in the center of a flour tortilla. Top with some of the bean filling, grated cheese, sour cream, and fresh salsa. Fold the bottom edge of each tortilla up and over filling. Fold in opposite sides of each tortilla to overlap slightly, leaving one end open. Serve immediately. If using packaged taco shells, heat them as directed on the packet and fill.