Black Bean and Corn Vegetarian Tacos (10-Minute Tacos)

Cuisine: Mexican
Prep Time: 3 minutes
Cook Time: 7 minutes
Servings: 4 servings
Who doesn't want a simple and tasty meal that's super-easy to make and gets you in and out of the kitchen in 10 minutes? There's a reason these tasty tacos became a household tradition.

If you follow us, you'll soon realize that I love Mexican food. I could eat it for breakfast, lunch and dinner! And one of the reasons I love it is because it is so versatile. Take tacos, for example. As a vegetarian, I LOVE making vegetarian tacos, because I can make all kinds of combinations and they almost always turn out great.

In my house, we have a longstanding Taco Tuesday tradition, and we try to invent new taco recipes every Tuesday either for lunch or dinner. (These mushroom tacos were one of my most popular contributions.)

Well, a few weeks ago Tuesday had come and I had nothing in mind for my weekly taco recipe. I was in danger of breaking tradition! Of course I couldn't let that happen, and I was also in the mood for tacos for dinner. So I opened the fridge and prepared a taco recipe with what I had on hand. Turns out it was black beans and corn, and it was delicious!

It was the perfect dinner, because we ate very richly and yet very light. It was ready in 10 minutes with just a handful of ingredients you probably have lying around, just like I did. But, I have a confession. To keep under the 10-minute deadline, I had to use a store-bought salsa, but I highly recommend making your salsa from scratch. Here's a recipe you can make in 20 minutes... and 30-minute tacos still sounds pretty good!

Now this recipe is prepared at least once a month as keeps our Taco Tuesday tradition alive. And by the way, if you want to make these vegan instead of vegetarian tacos, simply skip the cheese (or use vegan cheese), and you're done!

- Chef Ana


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  1. In a medium skillet, heat olive oil over medium-high heat. Add garlic,black beans, corn, cumin, chili powder and salt, and sauté for 5 minutes.
  2. Add the salsa roja and cook for 2 minutes more.
  3. Fill each tortilla with 2 tablespoons of the mixture, 1 tablespoon of cotija cheese and cilantro leaves.
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