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Black Bean and Corn Tacos

 Black Bean and Corn Tacos
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
4 ServingsPrep/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.

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Black Bean and Corn Tacos (continued)

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