Thursday, December 11, 2008

Black Bean & Corn Tacos

I don't know about you- but I've just about had it with browning beef. So here's an easier alternative!
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chipotle Salsa (or just regular salsa)
  • 2 tablespoons lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 (16 ounce) package frozen corn, thawed and drained
  • 1 1/2 cups shredded Pepper Jack Cheese
  • 12 (6 inch) flour tortillas
  • 1 (1/2 pound) firm-ripe avocado (optional)
  1. Preheat oven to 400 degrees F.
  2. Spoon beans into a shallow 2- to 3-quart casserole. Stir in salsa, 1 tablespoon of the lime juice, and cilantro. Top bean mixture with corn, then sprinkle with cheese.
  3. Bake beans and corn in a 400 degree F oven until hot throughout and cheese is melted and bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
  4. While bean mixture and tortillas heat, peel and pit avocado. Cut into thin wedges and arrange wedges on a small serving plate. Sprinkle avocado with remaining lime juice.
  5. To eat tacos, spoon bean and corn mixture into warm tortillas. Offer avocado wedges and additional salsa to add to taste.

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