Description
These easy vegan black bean and roasted corn tacos are a great Meatless Monday and Taco Tuesday dinner option! They’re quick to put together and can be customized to suit your needs! Like spicy? Use a hot salsa. Not vegan? Add shredded cheese and sour cream as toppings! Serving a crowd? Double the filling and roasted corn and set out a bunch of different toppings for a serve yourself Taco Bar!
Ingredients
- FOR THE BLACK BEANS:
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- ½ cups Salsa
- 2 cloves Garlic, Minced Or Pressed
- 1 teaspoon Ground Cumin
- ¼ teaspoons Salt, Or To Taste (Will Vary Depending On Your Salsa)
- FOR THE ROASTED CORN:
- 1 can (15 Oz. Size) Corn, Drained And Dried Very Well
- 1 whole Jalapeno, Seeded And Minced
- 1 pinch Salt To Taste
- FOR THE TACO ASSEMBLY:
- 6 Corn Tortillas
- Optional Taco Toppings (see My Suggestions Below)
Preparation
For the black bean filling:
Place black beans, salsa, garlic, and ground cumin into a small saucepan. Cook over medium heat, stirring frequently, until hot. The beans will break up a bit as you stir. Taste and season with salt, if necessary. Keep warm on low while you cook the roasted corn.
For the roasted corn:
Heat a non-stick pan over medium heat. Once hot, add very dry corn and and diced jalapeno (no oil or cooking spray). Let it sit for 3-5 minutes, so the corn/jalapeno has a chance to roast. Stir a few times and then let it sit again for an additional 3-5 minutes. Stir again. If it’s not roasted enough, cook for another 3 minutes. Remove from heat.
For the assembly:
Warm a corn tortilla according to the package. Place black bean filling into the tortilla and top with roasted corn/jalapeño, and additional toppings! Serve and enjoy!
Suggestions for optional toppings:
Corn tortillas
Cilantro, roughly chopped (highly recommended)
Lime juice
Avocado
Shredded cheese
Sour cream/non-fat plain Greek yogurt (or vegan alternative)
Shredded lettuce
Other favorite taco toppings!
