Place black beans, salsa, garlic, and ground cumin into a small sauce pan. Cook over medium heat, stirring frequently, until hot. The beans will break up a bit as you stir. Taste and season with salt, if necessary. Keep warm on low while you cook the roasted corn.
Heat a nonstick pan over medium heat. Once hot, add very dry corn and and diced jalapeno (no oil or cooking spray). Let it sit for 3-5 minutes, so the corn/jalapeno has a chance to roast.
Stir a few times and then let sit again for an additional 3-5 minutes. Stir again. If it's not roasty enough, cook for another 3 minutes. Remove from heat.
Warm a corn tortilla according to the package. Place black bean filling into the tortilla and top with roasted corn/jalapeño, and additional toppings! Serve and enjoy!
Nutritional information is just for half the bean/corn mixture. Does not include taco shells, toppings, etc.