BLACK BEAN TACOS WITH CORN SALSA
Provided by Kerri Conan
Categories Bean Vegetarian Kid-Friendly Dinner Corn Legume Bell Pepper Healthy Vegan Tortillas Chile Pepper Self Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 3/4 teaspoon salt and 1/4 teaspoon black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. Crumble bean mixture with hands, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chile, scallions and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.
BLACK BEAN AND CORN TACOS
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.
CORN SALSA WITH BLACK BEANS
The sour cream and mayo in this dish give it a creamy twist that sets it apart from other corn and black bean salsas.
Provided by LMWELCH
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 30m
Yield 10
Number Of Ingredients 17
Steps:
- Combine corn, black beans, bell peppers, jalapeno, red onion, cilantro, and garlic in a large bowl.
- Whisk mayonnaise, sour cream, vinegar, cumin, chili powder, cayenne, salt, lime juice, and black pepper together in a small bowl. Toss dressing with corn and bean mixture.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 30.9 g, Cholesterol 6.7 mg, Fat 11.1 g, Fiber 8.5 g, Protein 7.9 g, SaturatedFat 2.3 g, Sodium 522.5 mg, Sugar 3.4 g
BLACK BEAN AND CORN TACOS
Quick and easy weeknight meal. These zesty tacos are from "Best of Sunset Weeknight". I have not tried these yet.
Provided by BecR2400
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour beans into a shallow 2- to 3 - quart casserole. Stir in 1/2 cup salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean mixture with corn, then sprinkle with cheese.
- Bake in a 400 d F oven until mixture is hot throughout and cheese is bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
- While bean mixture and tortillas heat, pit and peel avocado. Cut into thin wedges and arrange on a small serving plate. Sprinkle avocado with remaining lime juice.
- To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste.
Nutrition Facts : Calories 739.1, Fat 26.6, SaturatedFat 10.6, Cholesterol 37.7, Sodium 811.8, Carbohydrate 98.1, Fiber 21.9, Sugar 2.8, Protein 33.9
BLACK BEAN & CORN TACOS WITH RADISH SALSA & FETA
This recipe is from the acouplecooks.com, an awesome blog with tons of unique vegetarian recipes. The only difference I've made was adding corn, which makes this a more healthy vegetarian meal with complete amino acids.
Provided by rpgaymer
Categories Mexican
Time 30m
Yield 12 tacos, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
- While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
- To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.
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