Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Watch how to make this recipe.
Black Bean and Sweet Corn Tacos
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 2 mg
- Sodium
- 182 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 265
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 9 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 2 mg
- Sodium
- 182 mg
Ingredients
Directions
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7m
Easy
CLASS
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan over medium heat and saute the red onion and garlic until softened, around 5 minutes. Add the cumin and cook for another minute. Drain the beans into a colander and rinse under cold water. Add to the pan and stir to combine with the other ingredients. Using a potato masher roughly mash the beans to bind them with the onions and garlic, but not too much, so you still retain some of the bean texture.
- Place the taco shells on a foil-lined baking sheet and put them in the oven for 2 to 3 minutes to warm.
- Meanwhile make the salad. Put all of the chopped and diced salad ingredients into a bowl. In a small bowl, mix together the mayo, lime juice and salt, using a fork. Pour over the salad and toss gently making sure everything is lightly coated in the dressing.
- When the taco shells are warm, remove them from the oven.
- Divide the bean mix evenly among the 4 tacos, top each one with a couple of slices of pickled jalapeno, a quarter of the sweet corn and a quarter of the salad and garnish with cilantro leaves. Devour.
