BLACK BEAN TACOS
Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Provided by Courtney LeClaire
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
- Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g
BLACK BEAN AND SWEET CORN TACOS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan over medium heat and saute the red onion and garlic until softened, around 5 minutes. Add the cumin and cook for another minute. Drain the beans into a colander and rinse under cold water. Add to the pan and stir to combine with the other ingredients. Using a potato masher roughly mash the beans to bind them with the onions and garlic, but not too much, so you still retain some of the bean texture.
- Place the taco shells on a foil-lined baking sheet and put them in the oven for 2 to 3 minutes to warm.
- Meanwhile make the salad. Put all of the chopped and diced salad ingredients into a bowl. In a small bowl, mix together the mayo, lime juice and salt, using a fork. Pour over the salad and toss gently making sure everything is lightly coated in the dressing.
- When the taco shells are warm, remove them from the oven.
- Divide the bean mix evenly among the 4 tacos, top each one with a couple of slices of pickled jalapeno, a quarter of the sweet corn and a quarter of the salad and garnish with cilantro leaves. Devour.
BLACK BEANS & CORN
Simple, quick, and healthy. Serve this over brown rice for a healthy vegan meal that contains all the amino acids that you need, or try it as a side dish without the rice.
Provided by rpgaymer
Categories Black Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
- Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
- Serve this over brown rice if you like, or top with pico de gallo and/or avocados.
BLACK BEAN AND CORN TACOS
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.
BLACK BEAN AND CORN VEGETARIAN SUMMER TACOS
These vegetarian tacos are perfect for a hot summer day. Served cold, and a snap to put together, even the kids can do it! Always a hit at summer parties, and guilt free too. I came up with this recipe several years ago, because I wanted something tasty, quick, and nutritious, that wouldn't heat the house up. It's also great if you have limited access to a kitchen (think college dorms). Just a sharp knife and a spoon is needed to make this fresh summer recipe.
Provided by danabear
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 1h27m
Yield 12
Number Of Ingredients 11
Steps:
- Combine black beans, corn, tomatoes, onion, cilantro, serrano peppers, and garlic in a large bowl. Mix in 1/4 cup lime juice. Refrigerate mixture until flavors mingle, about 1 hour.
- Place avocado in a container with remaining 1/4 cup lime juice, to prevent browning.
- Place 5 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm and pliable, about 30 seconds. Repeat with remaining tortillas. Scoop bean mixture into tortillas; garnish with avocado slices and feta cheese. Serve cold.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 54.9 g, Cholesterol 33.7 mg, Fat 21.8 g, Fiber 12.5 g, Protein 16.5 g, SaturatedFat 8 g, Sodium 1150.8 mg, Sugar 6.3 g
SPICY BLACK BEAN AND CORN TACOS
Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Taco Bean Corn Hazelnut Cilantro Avocado Dinner Summer
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
- Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
- Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
- Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
- Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
- Do Ahead
- Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
More about "black bean and corn vegetarian summer tacos recipes"
VEGETARIAN BLACK BEAN TACOS - SKINNYTASTE
From skinnytaste.com
Ratings 40Calories 367 per servingCategory Dinner, Lunch
- Preheat oven according to taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.
- Meanwhile, heat a large skillet over medium heat. Add the canola oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.
- Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.
BLACK BEAN AND CORN SOFT TACOS RECIPE - DELISH
From delish.com
Cuisine MexicanEstimated Reading Time 2 minsServings 4
- Add the corn and its liquid and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, or until hot.
BLACK BEANS AND RICE STREET TACO RECIPE - COOKING WITH RUTHIE
From cookingwithruthie.com
5/5 (1)
- In a small saucepan combine black beans, lime juice, jalapeno, and spices; cook 4-5 minutes over medium heat to warm, then reduce to low to simmer; stirring occasionally.
- Heat a skillet coated with cooking spray over medium high heat, warm and lightly toast white corn tortillas; hold warm.
- To assemble street tacos layer; add rice and black beans top with avocado, tomato, cilantro, and a dollop of sour cream.
SPICY BLACK BEAN AND CORN TACOS IS THE EASIEST SUMMER ...
From epicurious.com
Author Katherine SacksEstimated Reading Time 2 mins
VEGETARIAN BLACK BEANS AND CORN TACOS RECIPE | VEGAN …
From vegetariantimes.com
Cuisine MexicanCategory EntreesServings 12Calories 100 per serving
VEGETARIAN TACOS WITH SWEET POTATOES AND BLACK BEANS ...
From wellplated.com
5/5 (2)Total Time 55 minsCategory DinnerCalories 384 per serving
- Preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the potatoes in a large bowl. Drizzle with 1 tablespoon oil. Add 1 ½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, garlic powder, and onion powder. Toss to combine, ensuring the sweet potatoes are evenly coated with the oil and spices.
- Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.
VEGAN BLACK BEAN TACOS - VEGAN RECIPES MADE SIMPLE & HEALTHY
From simple-veganista.com
5/5 (1)Total Time 30 minsCategory EntreeCalories 450 per serving
- In a medium pot, warm oil over medium heat, add the onions and saute for 5 minutes. Add the jalapeno, cumin, oregano, garlic powder and pinch of salt, cook for 30 seconds to 1 minute, until nice and fragrant. Add the beans, and 1/4 cup of water, cover, reduce heat to low and simmer for 5 – 8 minutes. Remove from heat, smash at least 1/2 of the beans, using the back of a slotted spoon or fork. Add the remaining water as needed for desired consistency. If you add too much water, the beans will thicken upon standing. Taste for flavor adding more salt as needed.
- I love to warm my tortillas over a medium-low flame of the stovetop burner, flipping them often until they are lightly charred around the edges.
- Lay the tortilla on a flat surface, top with 1/4 cup of the beans, small handful of leafy greens, pico de gallo and/or corn salsa, sliced avocado, and crumbled cheese (optional). Add a sprinkle of salt and squeeze of lime overtop.
SWEET CORN AND BLACK BEAN TACOS - COOKIE AND KATE
From cookieandkate.com
5/5 (80)Total Time 35 minsCategory EntreeCalories 477 per serving
- To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in 1/2 cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.
- To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
- To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
- Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.
BLACK BEAN AND CORN TACOS | 10 MINUTE MEAL
From foodiewithfamily.com
5/5 (3)Total Time 10 minsCategory Main Course, Main DishCalories 454 per serving
- Spray a stainless steel (or other not non-stick) saucepan or small frying pan lightly with the vegetable or olive oil cooking spray. Set the pan over medium heat and let it get hot for a minute before adding the carrots and chili powder. Stir well and often and cook until the carrots are tender, about 2 minutes, depending on how coarsely shredded the carrots are.
- Add the salsa, black beans, and frozen corn. Stir, reduce the heat to low, and cook until the beans and corn are both hot all the way through and the corn reaches desired tenderness, about 5 minutes.
- If desired, line each tortilla with a lettuce leaf. Divide the bean and corn filling evenly between the tortillas, then do the same with the cheese. Scatter fresh cilantro (or parsley or shredded lettuce) leaves over the top. Fold in half, then in half again to form a triangle. Serve warm or at room temperature.
ZUCCHINI, BLACK BEAN, AND CORN TACOS · ERICA'S RECIPES
From ericasrecipes.com
Reviews 45Estimated Reading Time 2 minsServings 4
- Heat the olive oil in a large nonstick skillet on high heat. Add the zucchini, corn, and garlic, and saute, tossing occasionally, until zucchini is softened and lightly browned. Add the black beans, chiles, taco seasoning, and salt. Taste for seasoning and add additional salt if necessary.
- Heat a small, nonstick skillet on high heat. Spray with cooking spray and add a tortilla. Spray the top side of the tortilla with cooking spray. Lightly toast the tortilla, turning once, and set aside. Repeat with the remaining tortillas (this will keep them from falling apart when eating).
VEGETARIAN TACOS (WITH ROASTED VEGGIES & BLACK BEANS ...
From cookingclassy.com
5/5 (23)Category Main CourseCuisine AmericanCalories 295 per serving
- Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste).
- Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
- Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss.
- Serve warm over tortillas. For tortillas I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat.
BLACK BEAN TACOS WITH AVOCADO CORN SALSA - RECIPE RUNNER
From reciperunner.com
5/5 (1)Total Time 20 minsCategory Tacos + TostadasCalories 449 per serving
- Heat the olive oil in a saucepan over medium heat. Add the onions and season with a little salt. Sauté for 3-4 minutes then add in the green chiles, cumin, chili powder and garlic, stir to combine.
- Pour in the beans, cilantro and water. Stir, cover with a lid and reduce the heat to simmer. Cook for 5 minutes, then remove the lid and mash up half or all of the bean mixture. Remove from heat, squeeze in the lime juice and season with salt and pepper. Keep the beans covered until ready to serve.
- For serving, warm the tortillas and fill with some of the black beans. Top with the salsa, crumbled queso fresco and cilantro.
BLACK BEAN TACOS - WENDY POLISI - HEALTHY GLUTEN-FREE RECIPES
From wendypolisi.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 280 per serving
- Spray a large skillet with olive oil. Add onion and pepper and cook for 10 to 12 minutes. Add black beans, tomatoes, cabbage, corn, garlic, taco seasoning, paprika, chipotle chili powder and 2 tablespoons lime juice. Cook over medium heat for 10 minutes.
- Meanwhile, place avocado in a small bowl. Drizzle with remaining 2 tablespoons lime juice and sprinkle with ground cumin.
VEGETARIAN BLACK BEAN SALAD WITH CRUNCHY TACOS - FOOD-TRAILS
From foodtrails25.com
Ratings 13Servings 2Cuisine MexicanCategory Salads
SO GOOD BLACK BEAN TACOS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Cuisine MexicanCategory DinnerServings 4
BLACK BEAN AND CORN TACOS - #FOODBYJONISTER
From foodbyjonister.com
Servings 4Total Time 30 minsEstimated Reading Time 4 mins
SUMMER CORN & BLACK BEAN TACOS | RECIPE | BLACK BEAN TACOS ...
From pinterest.com
EASY CORN AND BLACK BEAN SALSA RECIPE - HOW TO MAKE CORN ...
From thepioneerwoman.com
BLACK BEAN AND CORN VEGETARIAN SUMMER TACOS GOOD RECIPES ...
From accadeonline.blogspot.com
BLACK BEAN AND CORN VEGETARIAN SUMMER TACOS RECIPES
From tfrecipes.com
VEGETARIAN BLACK BEAN TACOS RECIPES
From tfrecipes.com
SHEET PAN ROASTED VEGGIE TACOS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love