Southwest Bean & Corn Tacos
- Apr 8
- 1 min read
Updated: Apr 8
No meat? No Problem!
1
Serving Suggestion
Serve with a side of rice or tortilla chips for a complete meal.
2
Variations
For a spicy kick, add a pinch of cayenne pepper to the black bean mixture during cooking.
3
Tips
To make this recipe vegetarian-friendly, ensure no animal-derived ingredients are used in your taco shells.
Notes
1
Heat the vegetable oil in a skillet over medium heat.
2
Add the chili powder, cumin, garlic powder, and onion powder. Stir to combine and cook for about 1 minute until fragrant.
3
Add the drained black beans and corn to the skillet, and stir to combine with the spice mixture. Cook for 5-7 minutes until heated through.
4
Season the mixture with salt and pepper to taste.
5
Meanwhile, heat the taco shells according to the package instructions.
6
Spoon the bean and corn mixture into each taco shell, dividing evenly.
7
Top with shredded cheddar cheese and any optional toppings like jarred salsa and sour cream.
Instructions
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 tbsp vegetable oil
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
8 taco shells
1/2 cup shredded cheddar cheese
Main Ingredients
1/4 cup jarred salsa
1/4 cup sour cream
Optional Toppings
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Black Bean & Corn Tacos
A simple and delicious taco recipe using common pantry ingredients, perfect for a quick and satisfying meal.
4
250
Prep Time
5 mins
Cook Time
15 mins