Black Bean and Corn Vegetarian Summer Tacos recipe

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Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans corn, rinsed and drained
6 Roma tomatoes, chopped
1 medium onion, chopped
¼ cup chopped fresh cilantro, or more to taste
3 serrano peppers, chopped, or more to taste
3 cloves garlic, chopped, or more to taste
½ cup lime juice, divided
4 avocados, sliced
2 (8 ounce) packages fajita-size flour tortillas
2 (8 ounce) packages crumbled feta cheese

Nutrition Info

459.8 calories
carbohydrate: 54.9 g
cholesterol: 33.7 mg
fat: 21.8 g
fiber: 12.5 g
protein: 16.5 g
saturatedFat: 8 g
servingSize: -
sodium: 1150.8 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine black beans, corn, tomatoes, onion, cilantro, serrano peppers, and garlic in a large bowl. Mix in 1/4 cup lime juice. Refrigerate mixture until flavors mingle, about 1 hour.

  2. Place avocado in a container with remaining 1/4 cup lime juice, to prevent browning.

  3. Place 5 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm and pliable, about 30 seconds. Repeat with remaining tortillas. Scoop bean mixture into tortillas, garnish with avocado slices and feta cheese. Serve cold.

Recipe Yield

12 servings

Recipe Note

These vegetarian tacos are perfect for a hot summer day. Served cold, and a snap to put together, even the kids can do it! Always a hit at summer parties, and guilt free too. I came up with this recipe several years ago, because I wanted something tasty, quick, and nutritious, that wouldn't heat the house up. It's also great if you have limited access to a kitchen (think college dorms). Just a sharp knife and a spoon is needed to make this fresh summer recipe.

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