Black Bean and Corn Tacos Recipe #117812
Quick and easy weeknight meal. These zesty tacos are from "Best of Sunset Weeknight". I have not tried these yet.
by BecR
25 min | 10 min prep
SERVES 4
- 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.)
- 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.
- 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.
- 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.
- To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste.
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5 stars