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


Black Bean and Corn Tacos

Black Bean and Corn Tacos


  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


  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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