Wednesday, July 10, 2019

Sweet Corn and Black Bean Tacos

Here is a healthier approach to your typical "taco night".  Mix things up with this protein packed taco rendition your family is sure to love.


2 ears Corn, shucked (about 2 cups corn kernels)
1/4 cup Chopped Cilantro
1 medium Jalepeno (washed, sliced and seeds removed)
1 medium lime, zested and juiced 
        (approx. 1 tsp zest and 2 TBL juice)
3 medium Radishes, thinly sliced into straw (optional)
1 TBL Olive Oil
Salt and Pepper to taste
1/2-3/4 cup crumbled Feta Cheese (to taste) (optional)

2 cans Black Beans (rinsed and drained)
1 TBL Olive Oil
1 small Onion
1 TBL Cumin
1/3 cup Water
Corn tortillas 

1. Prepare the corn salad; mix the cooked shucked corn kernels, cilantro, radishes, lime juice/zest, jalapeño, 1 TBL olive oil and 1/4 tsp salt. Add 1/2 cup feta and set aside to marinate while you prepare the bean portion.
2. Warm 1 TBL olive oil in a large skillet over medium heat.  Add onions and a dash of salt. Cook stirring occasionally, until the onions begin turning translucent (about 5-8 min). Add the cumin and cook for 30 sec while stirring, add water. Cover and reduce heat to simmer. Cook for 5 min, remove the lid and use a fork to mash up half of the beans. Remove from heat and season with salt and pepper.
3. Warm tortillas in skillet individually, flipping occasionally.
4. Assemble tacos by spreading black beans down the middle, top with corn salad and top with desired toppings. ENJOY!

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