It’s a Tuesday night and you have no idea what to make for yourself or your family for dinner. You find yourself just staring in to the fridge hoping that a meal will jump out at you. But what is sometimes easy to overlook are the handful of ingredients that are fresh and/or in a can that will make a flavorful and in this case, colorful, dish that everyone will enjoy.
Today, I am sharing my Fresh Corn, Red Pepper and Black Bean Mini Tacos. I am really big on adding and subtracting ingredients based on what is in season, what I am in the mood for or my guests are requesting or even what I have available in the fridge! That is the inventive part of cooking that I just love.
- 1 can of black beans, rinse and let drain
- ½ white onion, diced in small pieces
- 1 tbls olive oil
- 1 tbls ground cumin
- Salt and pepper to taste
- 2 ears of fresh corn kernels (or 1-2 cups) – note you can use frozen if not in season
- 2 small snack size red peppers or ½ of a normal red pepper, diced
- ¼ c red onion, diced in small pieces
- 1 tsp olive oil
- 2 tbls fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 small jalapeno, seeded and diced in small pieces (optional)
- ¼ tsp salt
- 8 – 10 small corn tortillas
- Cheese – feta, queso fresco or quesadilla; (optional)
- Avocado – chopped or sliced (optional). If you want a great tool for slicing avocado and removing the pit, try this Oxo Good Grips 3 in 1 tool:
- Saute onions in olive oil till translucent, add black beans, salt and pepper. Stir till mixed. Add cumin. Mix and let warm through. Then, take about half the mixture and mash with a fork to just smooth out some of the beans. Add to remaining whole beans and mix together. Set aside.
- Warm olive oil in sauté pan adding corn, red peppers and red onions. Cook just till corn softens about 3 -4 minutes. Remove from heat and put into bowl. Add lime juice, jalapeno, salt and fresh cilantro. Mix gently.
- Warm corn tortillas in pan from corn mixture. Flavors will infuse into tortillas.
- Fill tortillas first with black beans, than add corn mixture. Top with cheese and avocado. Feel free to be creative and add tomatoes or salsa if desired.
Time to make this dish: 30 minutes
Cooking time: 10 minutes
Makes 8-10 tacos
The fact that Tuesday’s have their own foodie day – aka, Taco Tuesday – is just a bonus here. Add some protein (if you want), a salad, some chips and guacamole and a margarita, and the perfect meal is ready to be served. Enjoy!