Recipes
Black Bean, Corn & Cabbage Tortilla Tacos
Uses: tortillas, black beans, corn, cabbage, tomato, picante sauce
Ingredients:
- 2 small tortillas
- 1/3 cup black beans, rinsed and drained
- 1/3 cup corn kernels, cut from cooked cob
- 1/2 cup finely shredded cabbage
- 1/4 cup diced tomato
- 1 tablespoon picante sauce
- 1 teaspoon lemon juice
Instructions:
- Cook the corn on the cob in boiling water for 4 to 6 minutes, cool slightly, and cut off the kernels.
- Warm the beans with cumin, garlic powder, black pepper, and a small amount of salt.
- Toss cabbage with lemon juice and a tiny pinch of salt. Warm the tortillas until flexible.
- Divide beans and corn between the tortillas and top with cabbage, tomato, and picante sauce.
Good for: Fresh, crunchy vegetarian tacos with sweet corn, creamy beans, and bright late-summer vegetables.
Optional: Add cheddar or guacamole.