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roasted corn and black bean tacos
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SkinnyMS

Roasted Corn and Black Bean Tacos

With clean ingredients, these vegetarian tacos are great for taco Tuesday or any day of the week.
Cook Time20 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Gluten-Free, Plant-Based, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 329kcal
Author: SkinnyMs.

Ingredients

  • 4 soft corn tortillas small, warmed or whole-wheat tortillas - recipe for Homemade 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 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

Instructions

  • 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.
  • 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.
  • 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.
  • Spoon the black beans and corn into warm tortillas and sprinkle with the sliced red onions and chopped cilantro.
  • Serve warm and enjoy!

Nutrition

Serving: 1taco | Calories: 329kcal | Carbohydrates: 63g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 118mg | Fiber: 8g | Sugar: 6g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10