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Black Bean and Toasted Corn Tacos

Oh man, these were good. This recipe for Black Bean and Toasted Corn Tacos was in an issue of Vegetarian Times in an article for brown bag lunches. I think the way these would work best as a brown bag lunch is if the taco fillings are in a container separate from the tortillas, then the tortillas reheated between paper towels, and assembled together for lunch.

The recipe indicates to heat black beans, salsa, garlic, and cumin in a saucepan and then mash the mixture with a fork, but in a pinch, you could easily use refried beans or already mashed black beans. Next, frozen corn is toasted in a skillet with pepper, cumin, and cayenne. After the tortillas are heated, assembly begins: on each tortilla, add the beans, then the corn, fresh spinach leaves, strips of roasted red peppers from a jar, green onions, then cheese. I had feta cheese on hand and that worked fine. Although the recipe says it will make four 6-inch tacos, there was enough filling for six tacos.

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Posted by on November 2, 2011.

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Categories: Cooking, Food

4 Responses

  1. Pretty tacos! I shouldn’t read food blogs before lunch. It just makes hungrier.

    by Mary on Nov 2, 2011 at 11:04 am

  2. They were really filling too! Toasting the corn gives them a great flavor without too much extra trouble.

    by Alyssa on Nov 2, 2011 at 7:27 pm

  3. Reading this made my stomach realize that it hadn’t had breakfast yet…… ;o)

    by Kirk on Nov 7, 2011 at 6:58 am

  4. My favorite time to be on the internet is before work in the morning and I get some strange cravings for breakfast! But I also get some goods ideas for the rest of the day.

    by Alyssa on Nov 7, 2011 at 2:18 pm

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Do we want to curse our lives? Sometimes. Similar to other people, we are going through life at our own pace, which in large part includes travel, physical activity, food, and life lessons. We have had a lot of hiccups along our journey, but hopefully we are learning from them. In cases when we don’t […]more →