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Looking for a fresh option for Taco Tuesday? This vegetarian version has fresh corn and seasoned black beans. The red cabbage adds a nice crunch and refreshing taste.
I like to heat up the corn tortillas in the oven and then shape them with paper towels so I don’t burn my hands. I pretty much singe my hands at least once a week… The perils of cooking and baking!
Black Bean and Corn Tacos
Servings: 8 tacos
Ingredients
- 8 corn tortillas toasted and shaped into shells
- 1 can black beans rinsed
- 1 ½ cups red cabbage shredded
- ½ cup tomatoes diced
- ½ cup green pepper diced
- 1 small onion diced
- 2 ears of corn boiled and corn cut off
- 1 avocado cut up
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Juice of half a lime
- 2 tbsp water
- 1 tbsp oil
- Taco sauce
- Sour cream
- Shredded cheddar
Instructions
- Heat oil in frying pan.
- Add onions and green peppers. Cook till onions are translucent.
- Add black beans, salt, pepper, and spices. Let cook while stirring for 3 minutes.
- Add water and lime juice. Stir again. Taste and add more spices if needed.
- Serve with cheese, cabbage, corn, avocado, tomatoes, sour cream and sauce.
