Sweet Corn And Black Bean Tacos Recipes

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BLACK BEAN AND SWEET CORN TACOS



Black Bean and Sweet Corn Tacos image

Provided by Mary McCartney

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon ground cumin
One 15-ounce can black beans
4 corn taco shells
1 baby gem lettuce, roughly chopped
1 cup baby spinach, roughly chopped
1 cup arugula, roughly chopped
1 Hass avocado, diced
8 cherry tomatoes, quartered
2 tablespoons mayonnaise
1 lime, juiced
Pinch flaky sea salt
8 slices jarred pickled jalapeno
1/2 cup sweet corn, thawed to room temperature
Handful cilantro leaves, to garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a medium saute pan over medium heat and saute the red onion and garlic until softened, around 5 minutes. Add the cumin and cook for another minute. Drain the beans into a colander and rinse under cold water. Add to the pan and stir to combine with the other ingredients. Using a potato masher roughly mash the beans to bind them with the onions and garlic, but not too much, so you still retain some of the bean texture.
  • Place the taco shells on a foil-lined baking sheet and put them in the oven for 2 to 3 minutes to warm.
  • Meanwhile make the salad. Put all of the chopped and diced salad ingredients into a bowl. In a small bowl, mix together the mayo, lime juice and salt, using a fork. Pour over the salad and toss gently making sure everything is lightly coated in the dressing.
  • When the taco shells are warm, remove them from the oven.
  • Divide the bean mix evenly among the 4 tacos, top each one with a couple of slices of pickled jalapeno, a quarter of the sweet corn and a quarter of the salad and garnish with cilantro leaves. Devour.

SWEET CORN AND BLACK BEAN TACOS



Sweet Corn and Black Bean Tacos image

Make and share this Sweet Corn and Black Bean Tacos recipe from Food.com.

Provided by AmyZoe

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 ears corn, shucked (about 2 cups)
1/4 cup chopped cilantro
3 medium red radishes, thinly sliced into small strips
1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
1 medium jalapeno pepper, seeded and minced
1 tablespoon olive oil
1/4 teaspoon sea salt
1/2 cup feta to 2/3 c feta, to taste
30 ounces black beans, rinsed and drainked (or 3 cups cooked black beans)
1 tablespoon olive oil
1 small yellow onions or 1 small white onion, chopped
1 tablespoon ground cumin
1/3 cup water
salt, to taste
pepper, to taste
10 small round corn tortillas
1 large avocado, thinly sliced
pickled jalapeno pepper, to taste
salsa verde, to taste
hot sauce, to taste

Steps:

  • To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime/zest and juice, jalapeno, olive oil, and sea salt. Mix well. Stir in 1/4 cup crumbled feta, taste, and add a little more if you'd like. Set the bowl aside to marinate while you prepare the beans.
  • To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve.
  • To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
  • Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapenos, salsa, or hot sauce on the side.

Nutrition Facts : Calories 410.2, Fat 15.6, SaturatedFat 3.8, Cholesterol 11.1, Sodium 262.7, Carbohydrate 57.3, Fiber 15.8, Sugar 3.8, Protein 15.7

BLACK BEAN AND CORN TACOS



Black Bean and Corn Tacos image

We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and chopped
2 cups shredded cabbage
1 cup fresh or frozen corn
2 tablespoons reduced-sodium taco seasoning
2 tablespoons lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 cup shredded reduced-fat Mexican cheese blend
1/2 cup reduced-fat sour cream

Steps:

  • In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.

Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.

SPICY BLACK BEAN AND CORN TACOS



Spicy Black Bean and Corn Tacos image

Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Vegetarian     Taco     Bean     Corn     Hazelnut     Cilantro     Avocado     Dinner     Summer

Yield 4 servings

Number Of Ingredients 15

1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced

Steps:

  • Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
  • Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
  • Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
  • Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
  • Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
  • Do Ahead
  • Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

BLACK BEAN TACOS



Black Bean Tacos image

Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.

Provided by Courtney LeClaire

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can green salsa (salsa verde)
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
6 taco shells
2 ounces shredded Mexican cheese blend
1 tomato, diced
1 avocado, sliced
1 cup shredded lettuce

Steps:

  • Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
  • Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g

BLACK BEAN AND CORN TACOS



Black Bean and Corn Tacos image

Quick and easy weeknight meal. These zesty tacos are from "Best of Sunset Weeknight". I have not tried these yet.

Provided by BecR2400

Categories     Mexican

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans black beans, rinsed and drained
1/2 cup salsa (about)
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 (16 ounce) package frozen corn, thawed and drained
1 1/2 cups shredded monterey jack pepper cheese (6 oz.)
8 -12 flour tortillas (6 in. wide)
1 firm-ripe avocado (about 8 oz.)

Steps:

  • Pour beans into a shallow 2- to 3 - quart casserole. Stir in 1/2 cup salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean mixture with corn, then sprinkle with cheese.
  • Bake in a 400 d F oven until mixture is hot throughout and cheese is bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
  • While bean mixture and tortillas heat, pit and peel avocado. Cut into thin wedges and arrange on a small serving plate. Sprinkle avocado with remaining lime juice.
  • To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste.

Nutrition Facts : Calories 739.1, Fat 26.6, SaturatedFat 10.6, Cholesterol 37.7, Sodium 811.8, Carbohydrate 98.1, Fiber 21.9, Sugar 2.8, Protein 33.9

BLACK BEAN AND CORN GRILLED TACOS



Black Bean and Corn Grilled Tacos image

These vegetarian tacos are stuffed with black beans and sweet corn and topped with avocado and Mexican cheese. They're a satisfying and filling meat-less meal that's ready to eat in only 15 minutes.

Provided by Paula Jones

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 6

15.5 ounces black beans - drained, rinsed
15.5 ounces sweet kernel corn - drained
1 tablespoon Cuban seasoning
6 Old El Paso™ flour tortillas
1 avocado - pitted, sliced
1 cup shredded Mexican cheese

Steps:

  • Into a medium bowl add: beans, corn and seasoning. Mix to combine. Set aside.
  • Preheat a grilling pan lightly sprayed with non-stick cooking-spray. When hot, place tortilla onto pan and cook for approximately 1 minute per side until grill marks appear. Continue until all tortillas are grilled.
  • Equally distribute bean/corn mixture between tortillas. Top with avocado slices and cheese.

Nutrition Facts : ServingSize 1 Serving

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