This mouth-watering recipe is not only delicious, but a healthy option for a meatless meal while still getting a good serving of protein!
For the taco mixture:
1 can black beans, drained & rinse
1 can kernel corn
1/2 chopped red onion
1 tbsp cilantro, chopped
1 tsp paprika
1 tsp chili powder
*optional: juice from half of a lime
Corn or flour tortillas
Pepper jack cheese (sliced or grated)
In a medium bowl, add beans along with onion, cilantro, corn, and spices. Mix all of the ingredients together. Grate your cheese and have it ready as well.
On a griddle or skillet, add one corn tortilla at a time and sprinkle on some cheese (if you used slices, just place a slice of cheese on the open tortilla). Wait for cheese to begin melting. Then add about 1/4 cup of the bean filling to one half of the tortilla. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. Check out my "Restaurant Style Salsa" recipe - it would make an excellent appetizer to this meal! Enjoy!
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