Tasty Black Beans and Corn Tacos
Filled with beans and vegetables, these healthful tacos will be a kids favorite.
Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
Filled with beans and vegetables, these healthful tacos will be a kids favorite.
Ingredients
Black beans and corn filling
- 1 15-oz. can black beans, drained and rinsed
- 1 medium-sized zucchini, diced
- 1 cup frozen corn kernels
- 1/2 cup mild enchilada sauce
Tortillas
- 12 6- to 8-inch corn or flour tortillas
Toppings, optional
- Vegan sour cream or low-fat sour cream
- Chopped scallions
- Grated Monterey Jack cheese or vegan cheese
- Shredded lettuce
Preparation
- To make Black Beans and Corn Filling: Put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
- To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
- To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.
Nutrition Information
- Serving Size Makes 12
- Calories 100
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 4 g
- Protein Content 4 g
- Saturated Fat Content 0 g
- Sodium Content 170 mg
- Sugar Content 1 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g