Black Bean Tacos

These are so yummy and a fun variety from the usual hard tacos. The bean mixture has a really good flavor with all the spices.
12 taco shell
1 tsp. Olive Oil
1 tsp. Whole cumin seeds
1 can black beans, rinsed and drained
1 cup frozen yellow corn
1 can diced mild green chilies, drained
1/3 cup water, or more as necessary
3 Tbs. ketchup
1 tsp. Chili powder
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/2 tsp. sugar
1/4 tsp. Ground cumin
1/4 tsp. Salt, or to taste
Black pepper to taste
Toppings: lettuce, sour cream, cheese, salsa
Preheat oven to 350 degrees. Place the taco shells on a large ungreased baking sheet. Bake on the midde shelf until crisp, 3-5 minutes. Keep warm in a low oven until needed. Meanwhile, in a medium deep-sided skillet, heat the oil over medium-low heat. Add the cumin seeds and cook, stirring constantly, 2-3 minutes, or until lightly toasted and fragrant. Add the black beans, corn, chilies, water, ketchup, and all spices; bring to a brisk simmer over medium-high heat, stirring occasionally. Reduce the heat to low and cook, uncovered, stirring occasionally, until the mixture is thickened, about 5 minutes. To assemble the tacos, place about 2 heaping Tablespoons of the bean mixture in each shell and add the desired toppings.