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Veggie Bean Tacos

In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 cups fresh corn
  • 2 tablespoons canola oil, divided
  • 4 medium tomatoes, seeded and chopped
  • 3 small zucchini, chopped
  • 1 large red onion, chopped
  • 3 garlic cloves, minced
  • 1 cup black beans, rinsed and drained
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 corn tortillas (6 inches), warmed
  • 3/4 cup shredded Monterey Jack cheese
  • 1/4 cup salsa verde
  • 1 medium ripe avocado, peeled and thinly sliced
  • Reduced-fat sour cream, optional

Directions

  • In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
  • Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream.
Nutrition Facts
2 tacos (calculated without sour cream): 378 calories, 16g fat (4g saturated fat), 13mg cholesterol, 517mg sodium, 52g carbohydrate (7g sugars, 10g fiber), 13g protein.

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Reviews

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Average Rating:
  • Marcia63
    Dec 13, 2011

    This is a very easy and tasty recipe. I liked it better than I thought it would..the blend of ingredients was very good. Spiced it up with Red pepper flakes and other spices.