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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Black Bean and Corn Tacos Recipe

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This recipe for Black Bean and Corn Tacos is from The Diefenthaler Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can black beans
1 small can kernel or shoepeg corn
1/4 c red bell pepper, diced
1/4 c poblano pepper, diced
1/2 tsp ground cumin
1 c shredded queso fresco cheese
8 small tortilla shells
Optional toppings: hot sauce, tomatoes, sour cream, guacamole
Directions:
Directions:
Drain and rinse black beans and corn and add to medium suace pan. Add red bell pepper, poblano pepper and cumin to sauce pan and heat on medium-low until heated through - about 5 minutes. Assemble taco shells with bean and corn mixture, queso fresco followed by your favorite toppings!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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