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Roasted Corn and Black Bean Tacos

Roasted Corn and Black Bean Tacos

Are you ready for a flavor explosion? These Roasted Corn and Black Bean Tacos are the ultimate comfort food, offering a perfect blend of sweet roasted corn and hearty black beans. With a zesty kick and fresh toppings, they make for an easy weeknight dinner that everyone will love. Make them tonight!
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small corn tortillas warmed or whole-wheat tortillas
  • 1 cup corn recipe for Easy Oven Roasted Corn
  • 1 tablespoon olive oil
  • 1/2 teaspoon red chili flakes divided
  • 15 ounces black beans can, rinsed and drained
  • 1 lime lime juiced
  • 1/4 teaspoon garlic minced
  • 1/4 cup red onion sliced
  • 1/4 cup cilantro fresh, roughly chopped
  • salt to taste
  • pepper to taste

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Wooden Spoon
  • Whisk
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. In a medium non-stick skillet, toss together the corn and olive oil over medium-high heat. Add ¼ tsp red chili flakes (or more if you like a little extra spice) and a sprinkle of salt and pepper. Allow the corn to cook in the olive oil, stirring occasionally – This will take approximately 5-6 minutes. Remove and set aside when corn is tender and slightly browned.
  2. Meanwhile, mix the lime juice, garlic, ¼ tsp red chili flakes, and a pinch of salt in a small bowl. Whisk until all ingredients are combined. Set aside.
  3. In the skillet, combine black beans and chili-lime juice mixture. Heat the beans over medium heat and allow them to absorb the chili-lime mixture. This will take approximately 3 minutes.
  4. Spoon the black beans and corn into warm corn tortillas and sprinkle with the sliced red onions and chopped cilantro. Serve warm and enjoy!

Notes

Store leftover corn and black beans in an airtight container in the refrigerator for up to three days. When ready to enjoy, reheat gently on the stovetop. You can freeze the roasted corn and black bean mixture for up to a month. Just make sure to thaw completely before using.