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Nutrition Facts
Serving Size 1 (460g) Recipe makes 4 servings
Calories 739
Calories from Fat 239		(32%)
Amount Per Serving		%DV
	Total Fat 26.6g	40%
	Saturated Fat 10.6g	53%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 811mg		33%
Potassium 1262mg		36%
Total Carbohydrate 98.1g		32%
	Dietary Fiber 21.9g	87%
	Sugars 2.8g
Protein 33.9g		67%
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Black Bean and Corn Tacos

Recipe #117812 | 25 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: BecR
Apr 18, 2005

Quick and easy weeknight meal. These zesty tacos are from "Best of Sunset Weeknight". I have not tried these yet.

SERVES 4 (change servings and units)

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
1/2 cup salsa (about)
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 (16 ounce) package frozen corn, thawed and drained
1 1/2 cups shredded monterey jack pepper cheese (6 oz.)
8-12 flour tortillas (6 in. wide)
1 firm-ripe avocado (about 8 oz.)

Directions

1
Pour beans into a shallow 2- to 3 - quart casserole. Stir in 1/2 cup salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean mixture with corn, then sprinkle with cheese.
2
Bake in a 400 d F oven until mixture is hot throughout and cheese is bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
3
While bean mixture and tortillas heat, pit and peel avocado. Cut into thin wedges and arrange on a small serving plate. Sprinkle avocado with remaining lime juice.
4
To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste.

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Featured Reviews for This Recipe

From: sbera007

On May 23, 2009

This was really good. We used the filling in enchiladas and added some zucchini to the mixture. We used a cheddar jack mix (half in the mix and half on top of enchiladas). It made about 7 enchiladas (with some filling leftover). We at the leftover filling with tortilla chips. I would guess that the nutrition facts are a little off because this makes so much filling. I would say it would easily be six. We each only had room for 1 enchilada. Thanks for a super easy and, by my calculation, a very healthy dinner.

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From: Doreen in CA

On Jan 21, 2008

Yummy! This was really good. Like the last reviewer, I used less cheese because of the calories. I'm sure it would have been even more delicious had I used all the cheese called for. I used fresh salsa purchased from my grocery store which made the bean mixture watery. Next time I'll use a salsa with less liquid or I'll drain it first. I also used corn tortillas because I like them better than flour. This was super easy to make with great flavor. My husband enjoyed it as well!

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From: Heather'sKitchen

On Nov 19, 2007

I found this recipe to tag for the HealthyABC game and I knew I would enjoy it as soon as I saw it. I was right! It's PERFECT! All of the flavors I love, wrapped up in a tortilla! I chose to use corn tortillas as a healthier choice and used only half of the cheese called for(I was dying to use all of the cheese but managed to resist!) but other than that, I followed the recipe as written. It's wonderful, thanks for sharing!

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