Black Bean and Corn Tacos

Name: Black Bean and Corn Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 teaspoon olive oil; 1 red onion (finely chopped); 2 clove garlic (minced); 2 can black beans (rinsed and drained); 1 can canned corn (drained); 1 teaspoon chili powder; 0.5 teaspoon smoked paprika; 0.25 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.25 cup water; 10 tortillas (small); 1.5 cup iceberg lettuce (shredded); 1.25 cup fresh salsa; 1.25 cup cheddar cheese (shredded); 0.5 cup plain Greek yogurt; 2 tablespoon lime juice; 2 tablespoon fresh cilantro (chopped)

Quick and easy vegetarian tacos filled with seasoned black beans, sweet corn, fresh salsa, and a creamy Greek yogurt sauce, served in warm tortillas.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $2.47/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Egg-Free
High-Protein
Pescatarian
Halal
High-Fiber

Ingredients

1 teaspoon olive oil
1 red onion (finely chopped)
2 clove garlic (minced)
2 can black beans (rinsed and drained)
1 can canned corn (drained)
1 teaspoon chili powder
0.5 teaspoon smoked paprika
0.25 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.25 cup water
10 tortillas (small)
1.5 cup iceberg lettuce (shredded)
1.25 cup fresh salsa
1.25 cup cheddar cheese (shredded)
0.5 cup plain Greek yogurt
2 tablespoon lime juice
2 tablespoon fresh cilantro (chopped)

Instructions

Make bean mixture: Heat 1 teaspoon olive oil in a large skillet over medium heat. Add finely chopped red onion and minced garlic; cook for 3-4 minutes until softened.
Stir in 2 cans black beans, 1 can corn, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add 1/4 cup water and simmer for 5-7 minutes, until slightly thickened and heated through.
Prepare crema: In a small bowl, whisk together 1/2 cup plain Greek yogurt and 2 tablespoons lime juice to create a quick lime crema.
Assemble tacos: Warm 10 small tortillas according to package directions. Divide the black bean and corn mixture among the tortillas. Top with shredded iceberg lettuce, 1 1/4 cups fresh salsa, shredded cheddar cheese (if desired), and a drizzle of lime crema. Sprinkle with chopped fresh cilantro and serve.

Notes

You can prepare the black bean filling ahead of time and store it in the refrigerator. Reheat gently before serving.

Nutrition (per serving)

Calories: 400
Protein: 24.5 g
Carbohydrates: 60 g
Fat: 10 g
Fiber: 15 g
Sodium: 850 mg
Saturated Fat: 3 g
Sugar: 7 g
Cholesterol: 15 mg