Tasty Black Beans and Corn Tacos

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

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Black beans and corn filling

  • 1 15-oz. can black beans, drained and rinsed
  • 1 medium-sized zucchini, diced
  • 1 cup frozen corn kernels
  • 1/2 cup mild enchilada sauce


  • 12 6- to 8-inch corn or flour tortillas

Toppings, optional


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
  • Carbohydrate Content 22 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 4 g
  • Protein Content 4 g
  • Saturated Fat Content 0 g
  • Sodium Content 170 mg
  • Sugar Content 1 g

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