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Fast & Easy Dinner: Black Bean and Corn Tacos

Fast & Easy Dinner: Black Bean and Corn Tacos

Take a Tex-Mex vacation with these vegetarian tacos. A simple but flavorful mixture of black beans, corn, fresh zucchini, and prepared enchilada sauce makes a delicious filling. The recipe is incredibly versatile, so feel free to get creative. Mushrooms are a tasty alternative to zucchini, and any type of bean can be substituted for the black beans. Learn the technique when you

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Black Bean and Corn Tacos

Black Bean and Corn Tacos

Black Bean and Corn Tacos

Ingredients

  1. Black Bean and Corn Filling
  2. 1 15-oz. can black beans, drained and rinsed
  3. 1 medium-sized zucchini, diced
  4. 1 cup frozen or fresh corn kernels
  5. 1/2 cup mild enchilada sauce
  6. 2 6- to 8-inch corn or flour tortillas
  7. Toppings, Optional
  8. Vegan sour cream or low-fat sour cream
  9. Chopped scallions
  10. Grated Monterey Jack cheese or vegan cheese
  11. Shredded lettuce

Directions

  1. To make Black Bean and Corn Filling: put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
  2. To prepare Tortillas: preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
  3. To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Serves 12.

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Join The Conversation
death-by-chocolat death-by-chocolat 8 years
My husband and I make a variation of this filling OFTEN. It is so easy. 1 can black beans (drained), 1 can corn or 1-1.5 cups frozen corn, 1.5 tbsp lime juice, and 2 tsp of a "southwest seasoning" (just one of those pre-mixed types). Then you can chop up whatever fresh veggie you have on hand- we like to use bell peppers and fresh tomato. Keep it in a big tupperware and you can use it for nacho toppings, burritos, rice bowls, chip dip... Yum, I wish I had some right now!
divinedebris divinedebris 8 years
Ooh, there's dinner! I have all the ingredients in the kitchen and some home made salsa to go with it. I've made something similar to this before but I will try this type soon. Hope the husband likes it.
SillyGirl SillyGirl 8 years
I eat a variation of this 2-3 times a week. Sometimes in a burrito sometimes as tacos - but always a combination of veggies and either black or pinto beans.
Jane26 Jane26 8 years
yum! i might try this, but exchange the enchilada sauce for some of my own spices and sauce.
Kate-Marie Kate-Marie 8 years
I'm a new vegetarian and this sounds great! My family can continue having taco nights, even without the meat.
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