Vegan Black Bean and Roasted Corn Tacos
These easy vegan black bean and roasted corn tacos are so good you’ll want them for Meatless Monday and Taco Tuesday!
Servings: 2 people
Calories: 514kcal
Equipment
Ingredients
Black bean filling
- 1 (15 oz) can black beans drained and rinsed
- 1/2 cup salsa
- 2 cloves garlic minced or pressed
- 1 teaspoon ground cumin
Roasted corn
- 1 (15 oz) can corn drained and dried (the corn needs to be very dry, so it will roast correctly)
- 1 jalapeño seeded and minced
- salt to taste
Optional toppings
- corn tortillas
- cilantro roughly chopped (highly recommended)
- lime juice
- avocado
- shredded cheese
- sour cream/non fat plain greek yogurt or vegan alternative
- shredded lettuce
Instructions
Black bean filling
- Place black beans, salsa, garlic, and ground cumin into a small sauce pan. Cook over medium heat, stirring frequently, until hot. The beans will break up a bit as you stir. Taste and season with salt, if necessary. Keep warm on low while you cook the roasted corn.
Roasted corn
- Heat a nonstick pan over medium heat. Once hot, add very dry corn and and diced jalapeno (no oil or cooking spray). Let it sit for 3-5 minutes, so the corn/jalapeno has a chance to roast.
- Stir a few times and then let sit again for an additional 3-5 minutes. Stir again. If it's not roasty enough, cook for another 3 minutes. Remove from heat.
Assembly
- Warm a corn tortilla according to the package. Place black bean filling into the tortilla and top with roasted corn/jalapeño, and additional toppings! Serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
Nutritional information is just for half the bean/corn mixture. Does not include taco shells, toppings, etc.
Nutrition
Calories: 514kcal | Carbohydrates: 101g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Sodium: 465mg | Potassium: 1421mg | Fiber: 25g | Sugar: 13g | Vitamin A: 945IU | Vitamin C: 22.2mg | Calcium: 98mg | Iron: 6.4mg