Recipe Time: Black Bean and Toasted Corn Tacos.

7 Sep
Preparación de tacos de suadero

Image via Wikipedia

As a kid, I really did not like ground beef that much. It smelled weird and it looked kind of gross, but still I LOVED tacos. I mean adored them. From the shell to the spice, they were perfection to my mouth. Once I became vegetarian I never really depended on ‘mock meats’ too much, which surprised me. I do enjoy the occasional mock chicken nugget or burger, but I never really got in much further then that. So, it was no surprise that I really missed tacos. Not the meat, just the flavor. Being a novice in the kitchen I never knew about the spice Cumin, but thanks to my Vegetarian Times subscription that changed earlier this year. Cumin is the spice that makes your taco taste like a taco. With this black bean and salsa based recipe you will have no need for meat (real or mock), nor will you miss it 🙂

This recipe is DELICIOUS, and it is vegan if you leave out the cheese (which I highly recommend doing).  These tacos are so flavorful and filling. I use the store bought taco shells since they are easy and quick. Ortega brand now offers whole grain taco shells and they have a whole bunch of fiber and protein in them minus all the nasty hydrogenated oils we all must STAY AWAY from. I have made this recipe like 10 times at least, and tend to use A LOT of Cumin in it. You will never know there is no meat and neither will your spouse or children. The mixture can be refrigerated and reheated again. It reheats quite well and has even more flavor the second day.

Black Bean and Toasted Corn Tacos Ingredient List:

–>Makes 4 tacos

  • 1 cup cooked black beans- use the whole can for a bigger batch
  • 1/2 cup prepared salsa- you can use 3/4 to a whole jar if you use a whole can of black beans
  • 2 cloves garlic, minced (2 tsp.)
  • 2 1/2 tsp. ground cumin, divided- you may use more if you end up loving Cumin.
  • 1 cup frozen corn kernels, thawed- you can also use canned corn just drain well.
  • 1/4 tsp. ground black pepper
  • 4 6-inch corn tortillas- you can use the store bought whole grain Ortega shells I mentioned above
  • 12 baby spinach leaves
  • 1/2 cup jarred roasted red pepper strips- you can substitute a fresh pepper and toss it in with the corn
  • 1/4 cup coarsely chopped cilantro
  • 2 small green onions, finely chopped (1/4 cup)
  • 1/4 cup crumbled cotija or feta cheese, optional

Directions

1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.

2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.

3.*you will skip this step if you are using store bought shells*. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp.

4.Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.

Nutritional Information

Per 2 tacos:

Calories 362
Protein 14g
Total Fat 4g
Saturated Fat 1g
Carbs 74g
Sodium 904mg
Fiber 14g
Sugar 9g

http://www.ortega.com/products/products.php?id=5 Ortega Website for the whole grain shells

http://www.vegetariantimes.com/ The great little magazine where this recipe comes from

Viola!  Roasted Red Peppers

Image by therichardlife via Flickr

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One Response to “Recipe Time: Black Bean and Toasted Corn Tacos.”

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