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Mini Tacos With Black Beans
Julie Gordon
These vegetarian mini tacos are made with fresh corn and black beans. It is the perfect dinner recipe for the whole family to enjoy. Made in 40min
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Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Course
Appetizer
Cuisine
Mexican
Servings
3
people
Calories
754
kcal
Ingredients
For The Black Beans:
1
can
black beans
rinse and let drain
½
onion
diced in small pieces
1
tbls
olive oil
1
tbls
ground cumin
⅛
tsp
Salt
⅛
tsp
pepper
For The Corn Filling:
2
cups
corn
½
red peppers
diced
¼
cup
red onion
diced in small pieces
1
tsp
olive oil
2
Tbsp
Lime Juice
¼
cup
cilantro
, chopped
1
jalapeno
seeded and diced in small pieces (optional)
¼
tsp
salt
Additional Ingredients:
10
corn tortillas
1
cup
Cheese
queso fresco, or quesadilla; (optional)
1
avocado
chopped
Instructions
Saute onions in olive oil till translucent, add black beans, salt and pepper. Stir till everything is mixed well.
Add cumin. Mix and let it warm through.
Take about half the mixture and mash with a fork to just smooth out some of the beans.
Add to remaining whole beans and mix together. Set aside.
Warm olive oil in sauté pan adding corn, red peppers and red onions. Cook just till corn softens about 3 -4 minutes.
Remove from heat and put into bowl.
Add lime juice, jalapeno, salt and fresh cilantro. Mix gently.
Warm corn tortillas in pan from corn mixture. Flavors will infuse into tortillas.
Fill tortillas first with black beans, than add corn mixture.
Top with cheese (optional) and avocado.
Feel free to be creative and add tomatoes or salsa if desired.
Enjoy!
Notes
Guest Post By Julie Gordon Of The Inspiring Kitchen
Keyword
how to make vegetarian tacos