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Black Bean & Corn Tacos

Meatless Mondays, here we are again! The start of the week can be rather busy for most people and after a long day of work, I’m sure most of us are lacking the motivation, even inspiration to whip up a healthy meatless meal!? These black bean tacos are super fast and easy to make, and delicious! I love the heartiness of beans! Full of protein and fiber, beans are definitely a great way to keep you regular, and satiated.

Ingredients
1 cup cooked black beans
1/2 cup prepared organic 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 tortillas (corn, blue corn, spelt- your choice!)
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips (feel free to roast your own peppers! This just makes it easier for the time bound people!)
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped (1/4 cup)
1/4 cup crumbled goat feta, optional

1 avocado, diced

Directions

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.

2. Heat skillet over medium-high heat, and coat with olive oil. 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 to 10 minutes, or until golden and crispy, stirring frequently.

3. Preheat oven to 350°F. Heat tortillas in oven for 4-5 minutes. Feel free to leave tortillas in the oven longer for more of a crisp! Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, green onions and avocado. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill. These tortillas are great either cold or warm!

Enjoy!

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