Black Bean and Corn Tacos
These healthy Black Bean and Corn Tacos have a spicy black bean and corn filling. They are a quick and easy meal.
Servings: 6 (3 cups filling)
Calories: 270kcal
Ingredients
- ¾ cup chopped onion
- 1 tablespoon olive oil
- 1 clove garlic minced
- 15 ounce can black beans drained and rinsed
- ½ cup salsa
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon Mexican oregano crushed
- Salt and pepper
- 1 cup corn
- 12 taco shells
Toppings
- Salsa
- Chopped lettuce
- Chopped cherry tomatoes
Instructions
- Heat a pan on medium heat. Add olive oil and onions. Cook until translucent.
- Add minced garlic. Cook 30 seconds longer.
- Add black beans, salsa and all the spices. Cook until salsa cooks down, about 8-10 minutes. While it's cooking, mash about half the beans into the salsa mixture.
- Add corn and cook until heated through, about 2-3 minutes.
- Warm taco shells according to instructions on pack. Pile bean and corn mixture into taco shells. Add salsa, shredded lettuce, and tomatoes.
Notes
The black bean and corn mixture lasts about 5 days in the fridge. To keep the taco shells from getting soggy, it's best to make the tacos right before eating them.
Nutrition
Calories: 270kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Sodium: 225mg | Potassium: 462mg | Fiber: 9g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg
