Black Bean and Toasted Corn Tacos

After a couple of super crazy weeks and a weekend away with the ladies, the cupboards are pretty bare at the ol’ Villa Ferndilla — or at least I thought. I started with a can of black beans and an Internet search and came up with THIS recipe from Vegetarian Times, which I modified depending on what I had. I loved these tacos! There are so many things you could do with this basic recipe to make it your very own.

It was also really fast. It maybe took me about 20 minutes to make (including Internet search!). When I went to add photos to my post last night, it disappeared, and isn’t letting me add them again today. But know that these tacos are as beautiful as they are delicious. I’ll upload some photos I took when I’m able!

  • 1 cup cooked black beans (I used a can of rinsed black beans)
  • 1/2 cup prepared salsa
  • 2 cloves garlic, minced (2 tsp.)
  • 2 1/2 tsp. ground cumin, divided
  • 1 cup frozen corn kernels, thawed
  • 1/4 tsp. ground black pepper
  • 4 6-inch corn tortillas (I only had flour on hand! And I ended up making 5 tacos…)
  • 12 baby spinach leaves (I was out)
  • 1/2 cup jarred roasted red pepper strips
  • 1/4 cup coarsely chopped cilantro (Again, I was out)
  • 2 small green onions, finely chopped (1/4 cup) (I used red onion and fresh red pepper… you’ll see how below)
  • 1/4 cup crumbled cotija or feta cheese, optional (I used a big of Veggie Shreds, cheddar flavor)

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 (I went with a fork/potato masher combo). I ended up tossing in a few (well, more than a few) shakes of Frank’s Red Hot too, which was unnecessary — the corn ended up pretty spicy in the end!

2. Heat skillet over medium-high heat, and coat with 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. (I MAY have overdone it on the cumin/didn’t exactly measure, which could account for the spice factor of the recipe…)

Cook 5 to 10 minutes, or until golden and crispy, stirring frequently. When the corn was satisfactorily a little brown/toasty, I removed from heat and tossed in some fresh chopped red onion and red pepper. I wanted to include onion somehow, but didn’t want them totally raw.

3. I heated flour tortillas in the oven for a few minutes, then filled with some of the beans, corn and roasted red peppers — putting soy cheese between the beans and corn on a couple. If you have all of the other stuff the recipe calls for, this is where you toss on the spinach leaves (really, 3 leaves per taco?), green onions, cilantro, etc. I also ended up topping one with sour cream to try it — it definitely cooled down the spicy tacos!

They say these are just as good cold and to put them together in a container for the next day. I ended up surrendering the leftovers to my squeeze, so he’ll have to let us know if that’s true! I will definitely make these again with all kinds of different ingredients. I can throwing some tofu in with the beans, or maybe making a breakfast twist with scrambled eggs if you’re into that kind of thing. Let me know if you make this recipe and add your own twist!

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One response to “Black Bean and Toasted Corn Tacos

  1. This is presently in my stomach. YUMMMMMM.

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