Tasty Black Beans and Corn Tacos Recipe | Vegetarian Times Skip to main content

Tasty Black Beans and Corn Tacos

Filled with beans and vegetables, these healthful tacos will be a kid’s favorite.

Ingredients: 

Ingredient Set Name: 

Black Beans and Corn Filling

Ingredients: 

Ingredient Line: 
1 15-oz. can black beans, drained and rinsed
Ingredient Line: 
1 medium-sized zucchini, diced
Ingredient Line: 
1 cup frozen corn kernels
Ingredient Line: 
½ cup mild enchilada sauce

Ingredient Set Name: 

Tortillas

Ingredients: 

Ingredient Line: 
12 6- to 8-inch corn or flour tortillas

Ingredient Set Name: 

Toppings, Optional

Instructions: 

  1. To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
  2. To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
  3. To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Nutrition Information: 

Calories: 
100
Protein: 
4 g
Total Fat: 
1 g
Saturated Fat: 
g
Carbohydrates: 
22 g
Cholesterol: 
mg
Sodium: 
170 mg
Fiber: 
4 g
Sugar: 
1 g
Yield: 
Makes 12

Comments on this Recipe

This is my favorite vegetarian taco recipe. Even my hubby who is a meat-eater loves this filling and mixes in his tacos. Leftovers make a wonderful taco salad too!

I made these last night, also. They were great!