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.

Ingredients:

  • 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

Instructions:

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.

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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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