Vegan Black Bean and Roasted Corn Tacos

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 2-3

Black bean filling:
1 can black beans, drained and rinsed
½ cup salsa
2 cloves garlic, minced or pressed
1 teaspoon ground cumin
salt, to taste (I used about ¼ teaspoon, but will vary depending on your salsa)
Roasted corn:
1 can corn, drained and dried (the corn needs to be very dry, so it can roast correctly)
1 jalapeño, seeded and minced
salt, to taste
Optional toppings:
Corn tortillas
Cilantro, roughly chopped (highly recommended)
Lime juice
Shredded cheese
Sour cream/non fat plain greek yogurt (or vegan alternative)
Shredded lettuce
Other favorite taco toppings are!
Make Spinach Dip w/ Ranch Seasoning Mix

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.

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!