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5 from 3 votes

Black Bean Tacos | 10 Minute Meal

Fast, delicious, fresh, and health and budget friendly, it just doesn't get any better than these Black Bean Tacos. Salsa and chili powder provide massive flavour in this 10 minute meal will fill you up, make you happy, and keep you healthy all at the same time! This is a perfect addition to game day parties and festivities. Gently adapted from and with thanks to Campbell's Kitchen
Course Main Course, Main Dish
Cuisine American
Keyword black bean tacos, vegetarian tacos, vegetarian tacos with black beans
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 454kcal
Author Rebecca Lindamood

Ingredients

  • Vegetable or olive oil cooking spray
  • 1 medium carrot about 1/2 cup, scrubbed and shredded
  • 1 teaspoon chili powder or more to taste
  • 1/2 cup homemade salsa or store bought salsa
  • 1 1/2 cups homemade black beans or 1 can 15 ounces, rinsed and drained
  • 1 1/2 cups frozen whole kernel corn
  • 8 flour tortillas or corn tortillas 8-inch, charred over a flame or warmed
  • 6 ounces shredded Monterey Jack or Cheddar cheese about 1 1/2 cups
  • fresh cilantro leaves or parsley leaves or shredded lettuce. See Notes.

Optional

    • 8 lettuce leaves

    Instructions

    • Spray a stainless steel (or other not non-stick) saucepan or small frying pan lightly with the vegetable or olive oil cooking spray. Set the pan over medium heat and let it get hot for a minute before adding the carrots and chili powder. Stir well and often and cook until the carrots are tender, about 2 minutes, depending on how coarsely shredded the carrots are.
    • Add the salsa, black beans, and frozen corn. Stir, reduce the heat to low, and cook until the beans and corn are both hot all the way through and the corn reaches desired tenderness, about 5 minutes.
    • If desired, line each tortilla with a lettuce leaf. Divide the bean and corn filling evenly between the tortillas, then do the same with the cheese. Scatter fresh cilantro (or parsley or shredded lettuce) leaves over the top. Fold in half, then in half again to form a triangle. Serve warm or at room temperature.

    Notes

    The original recipe calls for shredded lettuce and sour cream. While you can certainly substitute the lettuce for the herb, I prefer the burst of freshness that cilantro or parsley provides.
    By all means, add sour cream if you want. I like it just as well without (or with Greek yogurt) and it keeps the price down. If you have it on hand and want to use it, though, it will taste wonderful!

    Nutrition

    Calories: 454kcal | Carbohydrates: 58g | Protein: 22g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 552mg | Potassium: 793mg | Fiber: 12g | Sugar: 3g | Vitamin A: 6830IU | Vitamin C: 14.6mg | Calcium: 398mg | Iron: 3.4mg