nutritional information

Per 2 tacos:

  • Calories: 362
  • Protein: 14 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 74 g
  • Cholesterol: 0 mg
  • Sodium: 904 mg
  • Fiber: 14 g
  • Sugar: 9 g
Gluten-Free

Black Bean & Toasted Corn Tacos

Black Bean & Toasted Corn Tacos

Makes 4 tacos

30 minutes or fewer

Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.
  • 1 cup cooked black beans
  • ½ cup prepared salsa
  • 2 cloves garlic, minced (2 tsp.)
  • 2 ½ tsp. ground cumin, divided
  • 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
  • ¼ cup coarsely chopped cilantro
  • 2 small green onions, finely chopped (¼ cup)
  • ¼ cup crumbled cotija or feta cheese, optional

1. Bring beans, salsa, garlic, and 1 tsp. cumin 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 cayenne pepper 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.

May/June 2010 p.67

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comments

Everything looks so good! ("What do you people eat?") that is a often asked of us who are vegetarian or vegan. It is actually funny!The answer is "everything" except dead animals and animal products.

Pat Volk - 2013-05-05 03:05:32

Try this

Me - 2013-05-04 17:58:34

The sodium content is out of sight. I would leave off the feta or cotija cheese which is probably adding a lot of sodium to the recipe and buy or make salsa with a low sodium which is also likely adding to the sodium as bottled or canned salsa can be very high in sodium as well. Other than that, it looks delicious....

diane - 2013-05-03 15:33:54

New to becoming a vegetarian i made these tonight and everyone loved them i will be making these a lot !!!!

chasity moore - 2012-11-04 02:49:00

Love these. I made the recipe at 1.5x so that I used a full can of beans, and because 4 servings just wasn't enough.

Ann Griese - 2012-07-05 16:41:42

So, so good! I love these tacos. Filling and full of flavor. It's very difficult to not make "mmmm" sounds when eating them. Definitely one of my favorite recipes.

Samiayah Johnson - 2012-05-06 14:23:05

One of my favorite go-to recipes! Fast and delicious.

kmantsch - 2012-04-28 18:52:14

Wow....these sound delicious,except for sodium content.It should never be higher then the calories.

Sandy Danielson - 2011-05-16 11:43:35

These are wonderful! I am not a fan of red peppers so left them off. I used sour cream and cheddar in place of the other cheese. I will make them again and again.

Janet - 2011-02-02 23:05:56

These tacos were so much better than I could have even imagined! A must try!!!

Collette - 2010-11-08 19:30:10

I have made these several times and they are a favourite in my house. I've also made them for a rather picky friend, and he loved them too. It's easy to substitute if you don't have all the ingredients, too, or to adjust to your own taste.

Ren - 2010-10-21 17:55:54

I made these with corn roasted on the BBQ (just put olive oil, salt, & pepper - it comes out so much better than the standard butter), a grilled bell pepper (instead of jarred peppers), cheddar cheese in place of feta, & flour tortillas. I also omitted the spinach leaves. I also had leftover rice I could have used but forgot this time. I realize I made a whole different recipe b/c of all the substitutions, but this is a great recipe to work from. The results I got were great, it will definately go in my regular recipe rotation.

Suzanne - 2010-07-30 08:48:58

This reciped is amazing! The tacos were so good, I made it again but didn't cook beans and salsa- used fresh corn off the cob, fat free feta, and a diced hot pepper. We used this as a chuncky dip with tortilla chips and it all went! Easy to make and a great taste!

Rosa - 2010-07-02 07:43:49

Nice variation on a staple meal in our household.

Erin - 2010-07-01 07:50:29

This was AMAZING! Even the picky eater in our house liked it. Definitely a recipe I would use again and again. :)

Julia - 2010-06-29 12:03:42