Black Bean & Corn Tacos With Radish Salsa & Feta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is from the , an awesome blog with tons of unique vegetarian recipes. The only difference I've made was adding corn, which makes this a more healthy vegetarian meal with complete amino acids. Ingredients:
3 tablespoons olive oil, divided |
2 garlic cloves, minced |
1 (15 ounce) can black beans, undrained |
1 (8 ounce) can corn, drained |
4 tablespoons cilantro, chopped |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
12 -15 radishes, halved lengthwise & thinly sliced |
4 green onions, thinly sliced |
1 serrano pepper, minced |
2 limes, juice of |
12 corn tortillas |
1 cup feta cheese, crumbled |
Directions:
1. In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
2. While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
3. To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.
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