Toasted Corn & Black Bean Tacos

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Nutritional Info

Servings Per Recipe: 3
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

View full nutritional breakdown of Toasted Corn & Black Bean Tacos calories by ingredient

Introduction

Found this recipe years ago and have tweaked it over the years. It's so yummy and makes a great, cold lunch the next day. Found this recipe years ago and have tweaked it over the years. It's so yummy and makes a great, cold lunch the next day.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 3

Ingredients

14 oz can black beans, drained and rinsed

1/2 cup salsa, your choice

4 teaspoons garlic, minced

2 teaspoons ground cumin

1/4 teaspoon black pepper

1/2 tablespoon cilantro, dried

2 green onions, finely chopped

2 cups frozen corn, thawed

9 6-inch corn tortillas

2 cups fresh spinach, cut into ribbons

1 cup Monterey Jack cheese, shredded

Tips

You can make the tacos as spicy as you like depending on the heat of your salsa, or feel free to top with a little hot sauce. The tacos make a great "brown-bag" lunch the next day and can be warmed or eaten cold.

Directions

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