Black Bean & Toasted Corn Tacos

For the past few weeks I’ve been craving Mexican food and sadly I have yet to find a good, cheap taco place in Boston (if you have any suggestions let me know). So, I decided to try a healthy taco recipe from an old issue of Vegetarian Times.

Like most veggie dishes there are a lot of steps but trust me, it’s all worth it! These delectable bites were better than tacos I’ve had at fancy Mexican restaurants.  Here is the recipe from Vegetarian Times.


  • 1 cup cooked black beans
  • ½ cup prepared salsa
  • 2 cloves garlic, minced (2 tsp.)
  • 2 ½ tsp. ground cumin, divided
  • 1 tsp. paprika (or to taste)
  • 1 tsp. chilli powder (or to taste)
  • 1 cup frozen corn kernels, thawed
  • ¼ tsp. ground black pepper
  • 4 6-inch corn tortillas
  • 12 baby spinach leaves
  • ½ cup jarred roasted red pepper strips *I forgot these and the tacos still tasted delicious*
  • ¼ cup coarsely chopped cilantro *Buy a bunch of fresh cilantro, chop it all up and then freeze the leftovers in a freezer-save container*
  • 2 small green onions, finely chopped (¼ cup)
  • ¼ cup crumbled feta cheese


1. Bring beans, salsa, garlic, and 1 tsp. cumin, paprika, and chilli powder to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.

2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and chilli powder to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.

3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.

I made up a big batch of the taco filling and then added the corn for storing. Then all I had to do was heat up the filling and warm up the tortillas for an easy lunch or dinner. Enjoy!

I love Mexican-inspired food, what kind of cuisine is your favorite? I’m always looking for new recipes to try.


One thought on “Black Bean & Toasted Corn Tacos

  1. Pingback: Black Bean & Corn Salsa by Santa Barbara « Sabores de mi tierra

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