Black Bean and Corn Tacos Recipe

4.5 1 2
Black Bean and Corn Tacos Recipe
Black Bean and Corn Tacos Recipe photo by Taste of Home
Publisher Photo

Black Bean and Corn Tacos Recipe

Read Reviews
4.5 1 2
Publisher Photo
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. I also like to swap rice for quinoa. —Kristin Rimkus, Snohomish, Washington
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomatoes, seeded and chopped
  • 2 cups shredded cabbage
  • 1 cup fresh or frozen corn
  • 2 tablespoons reduced-sodium taco seasoning
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 cup ready-to-serve brown rice
  • 8 taco shells, warmed
  • 1/2 cup shredded reduced-fat Mexican cheese blend
  • 1/2 cup reduced-fat sour cream

Directions

In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat for 8-10 minutes or until vegetables are tender. Stir in rice; heat through.
Spoon bean mixture into taco shells. Top with cheese and sour cream. Yield: 4 servings.
Originally published as Black Bean and Corn Tacos in Healthy Cooking August/September 2012, p59

Nutritional Facts

2 tacos: 423 calories, 12g fat (4g saturated fat), 20mg cholesterol, 682mg sodium, 64g carbohydrate (12g sugars, 10g fiber), 17g protein.

  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 small sweet red pepper, finely chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomatoes, seeded and chopped
  • 2 cups shredded cabbage
  • 1 cup fresh or frozen corn
  • 2 tablespoons reduced-sodium taco seasoning
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 cup ready-to-serve brown rice
  • 8 taco shells, warmed
  • 1/2 cup shredded reduced-fat Mexican cheese blend
  • 1/2 cup reduced-fat sour cream
  1. In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat for 8-10 minutes or until vegetables are tender. Stir in rice; heat through.
  2. Spoon bean mixture into taco shells. Top with cheese and sour cream. Yield: 4 servings.
Originally published as Black Bean and Corn Tacos in Healthy Cooking August/September 2012, p59

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reindeer01 User ID: 1481948 196436
Reviewed Oct. 5, 2012

"Although I modified this recipe a bit, I am still giving this version five stars. Instead of tomatoes, I used salsa and adjusted the seasoning accordingly. I was surprised that the cabbage worked so well in this dish. It assumed the flavor of the seasonings, so it wasn't overwhelming. We enjoyed this dish, and I plan to make it again."

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