Black Bean Corn Tacos With Radish Salsa Feta Recipes
RADISH SALSA RECIPE
Can you make salsa with...radishes? Absolutely! Throw this zesty lime radish salsa on tacos and it puts them over the top.
Provided by a Couple Cooks
Categories Main Dish
Time 25m
Number Of Ingredients 16
Steps:
- Thinly slice and quarter the radishes. Thinly slice the green onions. Seed and dice the jalapeño pepper (taking the necessary precautions to keep the juice away from the eyes). Use 1/2 pepper for a mild salsa, and more for a spicier variation. Chop the cilantro. Mix the cilantro with radishes, green onions, jalapeño pepper, lime juice, olive oil, kosher salt and fresh ground black pepper. (*Note: The radish salsa can become watery as it sits, so it's best served about 10 minutes after preparation. Use a slotted spoon when serving the salsa to strain out any additional liquid.)
- Mince the garlic. In a medium pot, heat 2 tablespoons olive oil. Add garlic and sauté for 1 to 2 minutes until the garlic is fragrant and barely starting to brown. Add the black beans along with the can liquid (add 1/4 cup water if using beans without liquid), several sprigs of cilantro, and 1/4 teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.
- If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- To serve, place the beans in the middle of a tortilla, top with radish salsa, feta cheese crumbles, and cilantro.
Nutrition Facts : Calories 431 calories, Sugar 2.6 g, Sodium 869 mg, Fat 20.9 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 52 g, Fiber 10.2 g, Protein 13 g, Cholesterol 25 mg
BLACK BEAN & CORN TACOS WITH RADISH SALSA & FETA
This recipe is from the acouplecooks.com, an awesome blog with tons of unique vegetarian recipes. The only difference I've made was adding corn, which makes this a more healthy vegetarian meal with complete amino acids.
Provided by rpgaymer
Categories Mexican
Time 30m
Yield 12 tacos, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
- While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
- To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.
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 TACOS
Quick and easy weeknight meal. These zesty tacos are from "Best of Sunset Weeknight". I have not tried these yet.
Provided by BecR2400
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour beans into a shallow 2- to 3 - quart casserole. Stir in 1/2 cup salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean mixture with corn, then sprinkle with cheese.
- Bake in a 400 d F oven until mixture is hot throughout and cheese is bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
- While bean mixture and tortillas heat, pit and peel avocado. Cut into thin wedges and arrange on a small serving plate. Sprinkle avocado with remaining lime juice.
- To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste.
Nutrition Facts : Calories 739.1, Fat 26.6, SaturatedFat 10.6, Cholesterol 37.7, Sodium 811.8, Carbohydrate 98.1, Fiber 21.9, Sugar 2.8, Protein 33.9
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HEALTHY TACOS {BLACK BEAN & CORN} - CHELSEA'S MESSY APRON
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Ratings 22Calories 409 per servingCategory Dinner, Vegetarian
- Method #1: Use pre-roasted canned corn -- drain and allow to dry. Method #2: Use frozen corn -- Sauté in a preheated large cast-iron skillet (cast iron chars better and won't ruin your pan) 3 to 5 minutes, stirring once or twice, until kernels are lightly charred. Avoid stirring too often as this will keep the corn from getting a good roast. Method #3: Grill some fresh corn on the cob and cut it from the cob.
- In the same skillet used for the corn, add the remaining 1 tablespoon olive oil and the chopped onion; sauté for 3 minutes over medium-high heat. Add in the garlic and stir for another 30 seconds. Stir in the drained and rinsed black beans, salsa, chili powder, and cumin. Simmer the mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired--this will thicken the filling. Season to taste with salt and pepper.
- Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is well-mixed, add olive oil and pulse a few times quickly until combined. (Overmixing olive oil can create a metallic taste, so it is important to add the olive oil in last.) Season to taste with salt and pepper. (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper.)
- Char/grill/warm tortillas and add a generous amount of the black bean mixture, followed by the corn topping, some fresh avocado (or guacamole), and a spoonful of the pesto. If desired, add cheese, additional chopped cilantro, and fresh lime juice. Enjoy as soon as assembled
SWEET CORN AND BLACK BEAN TACOS - COOKIE AND KATE
From cookieandkate.com
5/5 (84)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.
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