VIVA MEXICO Black Bean and Corn Tacos!

Who needs pork when you can make the most delicious tacos with black beans and corn. I measure taquerias by a complicated formula involving the deliciousness factor of their carnitas tacos. But since I decided I would like to live past 2015, I’ve been going meatless five days a week. I’m not completely sure that I’m cut out for a vegetarian lifestyle–I mean I love me some bacon . . . and ribeye . . . and an In n Out burger every once in a while, but when vegetarian food tastes like these tacos — CARAMBA! SIGN ME THE HECK UP! (Better photo posting tomorrow . . . I was hungry!)

MAKE THESE — 10 minutes max of active time. You can make them within 2 commercials on HGTV!

Yield: 4 tacos but you can easily double this recipe
Ingredients (Every single item came from Trader Joe’s . . . except the Mazola oil — but you can use your choice of TJ’s oils.)

1 can of black beans, drained and rinsed
3 or so tablespoons red onion, minced (David says a 1/4 of a red onion but then he doesn’t remember to keep his fingers from his face after chopping jalapeños)
1/4 cup corn — hopefully fresh, but I do frozen corn too
1/2 garlic clove minced
1 tablespoon jalapeno seeded and minced — or to taste. I don’t like my mouth on fire, so just keep mincing it and adding to the beans until its to YOUR taste (keep the seeds if you like it hot)
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp ancho chili powder
juice of 1/2 lime
2 Tbsp cilantro, chopped
4 ounces jack cheese, grated
1 Tbsp oil (I use Mazola for Mexican food)
Pinch of salt and pepper
4 corn tortillas
salsa, guacamole, sour cream and/or lime wedges for serving


Mix beans with red onion, garlic, corn jalapeno, cilantro, spices and lime. Add a pinch of salt & pepper and lightly mash all of the ingredients together with a fork. Taste add seasonings until every bite is coated with flavor. I added more cumin and ancho chile powder and corn. It’s done when you mouth SAYS it’s done.

In a large, non-stick sauté pan or cast iron skillet, add oil and heat over medium-high heat.
Add one corn tortilla at a time and quickly heat it on both sides. Remove and put on a paper towel. Add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

Cook each taco on each side until they are nicely browned and crispy, and the filling is hot.

Serve tacos with toppings like salsa, guacamole, sour cream and/or lime wedges.

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