Black Bean & Corn Tacos

Okay, so this may seem like a summer recipe, but it was super-fresh and delicious even in the middle of winter!  There are many variations of this recipe and you can have fun adding things and making it your own!  We stuck to a vegetarian selection, though my husband would have been just fine with some meat thrown in!  This is definitely a recipe I’ll go back to time & again.


Corn Salad
1 can of sweet corn, drained
1/4 cup chopped cilantro (or more!)
Juice from 1 lemon (or lime)
Salt & pepper to taste
Optional: crumbled feta & chopped jalapeno pepper

Black Beans
2 cans black beans, rinsed & drained
2 tablespoons olive oil
Salt & pepper to taste
Optional: chopped onion & ground cumin

Corn tortillas (or flour, whatever your family prefers)
1 large avocado
Salsa (pico de gallo, salsa verde or tomato salsa)

Prepare the corn salad by draining the canned corn.  Place in a mixing bowl and add the chopped cilantro, lemon or lime juice, salt & pepper.  Mix well and allow to marinate while you prepare the beans.

Prepare the beans by placing in a large saucepan with the olive oil, salt & pepper.  Cook covered for several minutes on low-medium heat, stirring occasionally.  Keep covered until ready to serve.

Prepare the tortillas by heating on a non-stick skillet or griddle (this is how we prepared the corn tortillas).  For the flour tortillas, I wrapped them in a damp paper-towel and heated in the microwave for 10-15 seconds.

Put it all together!  Spread the black beans first, then the corn salad.  Garnish with slices of avocado, shredded cheese, salsa (we love salsa verde!), diced tomato, rice, extra cilantro or lemon juice.


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