Black Bean and Corn Tacos |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick and easy weeknight meal. These zesty tacos are from Best of Sunset Weeknight . I have not tried these yet. 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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