Mini Tacos With Black Beans
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
Servings 3 people
Calories 754kcal
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
- 1/8 tsp Salt
- 1/8 tsp pepper
For The Corn Filling:
- 2 cups corn
- 1/2 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