Black Bean & Toasted Corn Tacos Recipe

Name: Black Bean & Toasted Corn Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked black beans; 1/2 cup prepared salsa; 2 cloves garlic, minced (2 tsp.); 2 1/2 tsp. ground cumin, divided; 1 cup frozen corn kernels, thawed; 1/4 tsp. ground black pepper; 4 6-inch corn tortillas; 12 baby spinach leaves; 1/2 cup jarred roasted red pepper strips; 1/4 cup coarsely chopped cilantro; 2 small green onions, finely chopped ( 1/4 cup); 1/4 cup crumbled cotija or feta cheese, optional

Servings: persons

1 cup cooked black beans
1/2 cup prepared salsa
2 cloves garlic, minced (2 tsp.)
2 1/2 tsp. ground cumin, divided
1 cup frozen corn kernels, thawed
1/4 tsp. ground black pepper
4 6-inch corn tortillas
12 baby spinach leaves
1/2 cup jarred roasted red pepper strips
1/4 cup coarsely chopped cilantro
2 small green onions, finely chopped ( 1/4 cup)
1/4 cup crumbled cotija or feta cheese, optional

1
Bring beans, salsa, garlic, and 1 tsp.
2
cumin to a simmer in saucepan.
3
Reduce heat to medium low, and cook 5 to 6 minutes, or until soft.
4
Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
5
Heat skillet over medium-high heat, and coat with olive oil cooking spray.
6
Wrap corn in paper towels, and squeeze out excess water.
7
Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp.
8
cumin, black pepper, and cayenne pepper to taste.
9
Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
10
Preheat oven or toaster oven to 350F.
11
Toast tortillas in toaster oven 1 minute to soften.
12
Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp.
13
Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions.
14
Top each taco with 1 Tbs.
15
cheese, if using.
16
Serve immediately, or pack into lunch container, and chill.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup cooked black beans, 1/2 cup prepared salsa, 2 cloves garlic, minced (2 tsp.), 2 1/2 tsp. ground cumin, divided, and more.

Yes, Black Bean & Toasted Corn Tacos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean & Toasted Corn Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions