Taco Tuesday: Spicy Black Bean and Corn Tacos Recipe
I’m a sucker for tacos and the flavor combinations of sweet and heat. Recently, I fiddled around with a few simple ingredients I had on hand to merge those two elements together to make these spicy black bean and corn tacos. The elevated temperature of the serrano mixed with the sweetness of the corn really is a match made in heaven.
Spicy Black Bean and Corn Tacos Recipe
Ingredients
Black Beans
1 tablespoon olive oil
1/2 red onion, diced
1/2 green bell pepper, diced
1 15-ounce can black beans
1/4 serrano pepper, finely chopped (more or less depending on your preference)
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
Corn
1 tablespoon butter
1/2 red bell pepper, diced
1 15-ounce can whole kernel corn
1/2 teaspoon salt
1/2 teaspoon black pepper
Tacos
1 package white corn tortillas
1 package fiesta blend cheese
1/4 cup cilantro, chopped
Directions
Add olive oil to a medium-sized pan over medium heat. Add onion and green bell pepper. Cook, stirring occasionally, for about 3-5 minutes, or until softened. While the diced onions and peppers cook, drain and rinse black beans.
Add beans, serrano, salt, cumin and chili powder to the same pan. Stir and reduce heat to low.
In a small saucepan over medium heat, add butter. Once completely melted, add red bell pepper and cook for 2-3 minutes. Drain corn.
Add corn, salt and black pepper to saucepan. Cover and cook, stirring occasionally, for an additional 2-3 minutes. Reduce heat to low.
While beans and corn cook, cook tortillas in a separate pan over medium heat — about 30 seconds per side. (Tortillas can also be cooked in the microwave; simply wrap the ones you’ll be using in a bundle using a damp paper towel and heat for 30 seconds.)
Assemble tacos: In each taco, add a spoonful each of beans and corn and top with a healthy pinch of cheese and cilantro.
Optional: Top with avocado or another spoonful of your favorite store-bought salsa and/or guacamole.
Enjoy!
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