Black Bean & Toasted Corn Tacos

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Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.

  • 2 tacosServings

Ingredients

  • 1 cup cooked black beans
  • 1/2 cup prepared salsa
  • 2 cloves garlic, minced (2 tsp.)
  • 2 1/2 tsp. ground cumin, divided
  • 1 cup frozen corn kernels, thawed
  • 1/4 tsp. ground black pepper
  • 4 6-inch corn tortillas
  • 12 baby spinach leaves
  • 1/2 cup jarred roasted red pepper strips
  • 1/4 cup coarsely chopped cilantro
  • 2 small green onions, finely chopped (1/4 cup)
  • 1/4 cup crumbled cotija or feta cheese, optional

Preparation

1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.

2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.

3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.

Nutrition Information

  • Serving Size: Makes 4 tacos
  • Calories: 362
  • Carbohydrate Content: 74 g
  • Fat Content: 4 g
  • Fiber Content: 14 g
  • Protein Content: 14 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 904 mg
  • Sugar Content: 9 g