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 or in a can that will make a flavorful and in this case, colorful, dish that everyone will enjoy. Like these Fresh Corn, Red Pepper and Black Bean Mini Tacos that are perfect for any night especially Taco Tuesday!
I am really big on adding and subtracting ingredients based on what is in season, what I am in the mood for, my guests are requesting or even what I have available in the fridge. That is the inventive part of cooking that I just love. 
Just like bread, pasta or rice, tortillas are a base that you can use for so many different kinds of dishes. In Mexico, eating eggs and avocado wrapped in a tortilla is a delicious start to the day. And so incredibly easy to make at home with whatever vegetables and cheese you may want to add. Top with salsa for additional flavor. I’ve used tortillas in desserts filling them with fresh fruit and an infused whipped cream, jam or lemon curd. Endless possibilities!
Now back to this healthy vegetarian recipe. I usually keep a variety of beans in my pantry including pinto, black, cannellini and red kidney beans. Beans are also a good source of protein which is something I am always looking to increase in my diet. This dish is a mix of flavors, colors and texture that can be served in small or large tortillas either corn or flour. Whatever you prefer.
Fresh Corn, Red Pepper and Black Bean Mini Tacos
The fact that Tuesday’s have their own foodie day – aka, Taco Tuesday – is just a bonus here. Add some protein (try this with chili lime shrimp), a salad, some chips, guacamole and a margarita, and the perfect meal is ready to be served. H0pe you enjoy these Fresh Corn, Red Pepper and Black Bean Mini Tacos!
Fresh Corn, Red Pepper and Black Bean Mini Tacos
Ingredients
- 1 can black beans, rinsed, drained
- 1/2 white onion, medium, diced
- 1 tbsp olive oil
- 1 tbsp ground cumin
- 2 ears fresh corn from the cob or 1-2 cups frozen corn
- 2 red peppers, snack size or 1/2 small red pepper, diced, seeded
- 1/4 cup red onion, diced in small pieces
- 1 tsp olive oil
- 2 tbsp fresh lime juice
- 1/4 cup cilantro, fresh, chopped
- 1 jalapeno, seeded, diced in small pieces optional
- 8-10 corn tortillas, small size
- 8 ounces cheese - feta, queso fresco, quesadilla, or any preferred
- 1/4-1/2 tsp salt, to taste
- 1/4 tsp pepper
- 2 avocados, sliced or diced
Instructions
- 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, and fresh cilantro. Mix gently.
- Warm corn tortillas in pan used to saute corn mixture. Flavors will infuse into tortillas.
- Fill tortillas first with black beans, then add corn mixture. Top with cheese and avocado. Feel free to be creative and add tomatoes or salsa if desired.
What a great idea! Love the smaller tacos!
Such a great, simple recipe that’s no doubt just as delicious as it looks.
Mmm! Those look delicious! I haven’t had tacos in too long…
These mini tacos look so colourful, love how you have packed with the beans and vegetables.