Toasted Corn & Black Bean Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
14 oz can black beans, drained and rinsed1/2 cup salsa, your choice4 teaspoons garlic, minced2 teaspoons ground cumin1/4 teaspoon black pepper1/2 tablespoon cilantro, dried2 green onions, finely chopped2 cups frozen corn, thawed9 6-inch corn tortillas2 cups fresh spinach, cut into ribbons1 cup Monterey Jack cheese, shredded
In a mixing bowl, combine black beans, salsa, garlic, cumin, pepper, cilantro, and green onions. Set aside.
In a medium skillet, lightly coated with non-stick cooking spray, lightly brown the corn tortillas. Wrap and keep warm on a plate.
In the same skillet, add the thawed corn and toast until some kernels begin to brown. Cover and let cook 5 minutes.
Add the bean/salsa mixture to the corn and stir to combine. Cover and let cook 5 minutes. Stir and cook 5 minutes longer.
Divide the bean/corn mixture into 9 servings and top with Monterey Jack cheese and shredded spinach.
Serving Size: Makes 3 3-taco servings
In a medium skillet, lightly coated with non-stick cooking spray, lightly brown the corn tortillas. Wrap and keep warm on a plate.
In the same skillet, add the thawed corn and toast until some kernels begin to brown. Cover and let cook 5 minutes.
Add the bean/salsa mixture to the corn and stir to combine. Cover and let cook 5 minutes. Stir and cook 5 minutes longer.
Divide the bean/corn mixture into 9 servings and top with Monterey Jack cheese and shredded spinach.
Serving Size: Makes 3 3-taco servings
Nutritional Info Amount Per Serving
- Calories: 412.7
- Total Fat: 11.3 g
- Cholesterol: 30.3 mg
- Sodium: 585.5 mg
- Total Carbs: 63.3 g
- Dietary Fiber: 11.1 g
- Protein: 19.9 g