Black Bean Corn Tacos


September 27, 2017

Tacos! Bravo! Delicioso! Fantastico! I cannot overstate the importance of tacos. Why? They’re crazy fast and easy to make. They’re over the top delicious. They’re low in calories. They’re inexpensive. Am I making myself clear? You should have some tacos and think about what I’ve said here. It must be Cinco de Mayo somewhere, right?  Ole’!


2 cans black beans (unsalted) (or 4 cups cooked)

1 can of corn, drained or 2 cups frozen corn, cooked and drained

8 cloves of garlic, minced

2 1/2 tsp roasted cumin

1 tsp herbamare

1 tbsp maple syrup

1/2 lime, juiced

dash of fresh ground pepper


1Pour a little liquid from the beans into the pan and heat over medium. When hot, stir in garlic, cumin, herbamare and maple syrup. Saute for 5-6 minutes until garlic is softened. Add more bean juice if needed to prevent from drying.

2Add beans and a little of the liquid and heat through over medium heat. Add the corn and stir gently to not break up the beans.

3Add lime juice and taste test. Adjust seasonings to taste if desired.

4Serve with small corn tortillas, salsa and/or guacamole, rice, diced onions and/or diced tomatoes and/or lettuce.


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