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

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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You can cut down the sodium a ton by cooking your own black beans. it's simple, way cheaper 7 you have control over your ingredients. I make a bag or 2 at a time in the slow cooker, or in a big pot on the stove on very low, throw in a little salt, some garlic cloves and whatever else. Then toss is freezer bags.

ozonegal - 2015-02-25 18:12:00

Holy guacamole the sodium in these is horrifying!! They look delicious otherwise! I'll be trying them tonight, with fresh made salsa and no sodium black beans! Thank you for the inspiration.

Fiona - 2014-01-14 23:53:06

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