This recipe is from Vegetarian Times. I can never toss out a Vegetarian Times magazine because they are our go-to source when we want to try something new, but I need to start weeding through the back issues and picking out only our favorite recipes.
We make black bean tacos often, but this recipe uses toasted corn which we hadn’t done before. My husband whipped this up for lunch one afternoon.
Recipe from Vegetarian Times, only slightly modified:
(I use organic ingredients whenever possible.)
1 can black beans, drained
1/2 cup salsa
2 tsp garlic
2 1/2 tsp ground cumin, divided
1 cup frozen corn, thawed
1/4 tsp ground black pepper
Corn tortillas
Baby spinach leaves
1/2 cup jarred roasted peppers (diced or cut in strips)
1/4 chopped cilantro
1/4 cup chopped green onions
1/4 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 5-6 minutes or until soft. Remove from heat, and mash approx 1/2 of the mixture with fork.
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 5-10 minutes or until golden and crispy, stirring frequently. *Don’t overcook, or corn will become chewy.
3) Heat tortillas in toaster, oven, or your preferred method. Fill shells with 1/2 bean mixture and 1/2 corn. Add spinach leaves, red pepper, cilantro, and green onions. Top with cheese.
Makes 6-8 tacos.
My verdict: These were delicious and easy to make. They were filling enough to be made for lunch or dinner. My husband and I ate outside, and these were honestly so good and so pretty that we could have been sitting in any outdoor sidewalk bistro in any city. Also, we made these for lunch two times last week, if that tells you anything.
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