Spicy Black Bean and Corn Tacos

I ran across a recipe for a Spicy Grilled Corn Salad with Black Beans on the Fine Cooking website the other day and it sounded so good that I had to give it a try.  I tweaked the recipe a bit, and turned it into a main course dish by using it as a filling for veggie tacos.

The recipe on the website called for Queso Fresco cheese, but said that you could use feta cheese in place of that.  According their website, Queso Fresco has a feta-like texture and flavor. I can’t vouch for that myself because I have never tried it, but I am sure the Fine Cooking people know what they’re talking about.  I happened to have some feta cheese crumbles in my fridge, so I just used that.

I used soft white corn tortillas from La Tortilla Factory. I love this brand of soft tacos. They are hand made style and hold together really well. I hate when the tacos fall apart on you while you are trying to eat them, don’t you?



If  you have a lower heat tolerance, you may want to start with less of the chipotle peppers and adobo sauce. You can always check the heat level, then add more if you want.

We had these tacos for lunch yesterday, but I didn’t have enough tortillas to make them today with the leftovers. I decided to cook up some brown rice and top it with the black bean and corn salad. It was perfectly delish this way too!

 

Yields 4

Spicy Black Bean and Corn Tacos

15 minsPrep Time

8 minsCook Time

Save Recipe

Ingredients

  • 2 ears fresh corn, kernels removed
  • 1/2 medium red onion, finely chopped
  • 1/2 medium red bell pepper, seeded and finely chopped
  • 2 1/2 tbsp. olive oil
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 tbsp. fresh lime juice
  • 2 tsp. finely chopped chipotle peppers (from a can of chipotles in adobo sauce)
  • 1 tbsp. adobo sauce
  • 1/4 cup chopped cilantro
  • 1/2 cup reduced-fat feta cheese crumbles
  • salt to taste
  • 12 small white or yellow corn tortillas ( I used La Tortilla Factory Hand Made Style white corn tortillas)

Instructions

  1. Heat one tablespoon of olive oil in a large skillet over medium high heat. Add the corn and cook, stirring occasionally. Two minutes into cooking the corn, add the bell peppers and onions, cook stirring occasionally, until the corn begins turns golden brown and other veggies have softened (about 8 minutes total).
  2. Transfer the corn, peppers, and onions into a large bowl.
  3. Add the remaining ingredients and toss to combine. Check the seasonings and add salt to taste.
  4. Heat the tortillas in the microwave or skillet. Spoon equal amounts of the filling onto each tortilla.

Notes

The filling is also great served over cooked brown rice.

6.8
http://thetexaspeach.com/my-recipes/spicy-black-bean-and-corn-tacos/


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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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